id="wpurp-container-recipe-1119" data-id="1119" data-permalink="https://www.mychicagosteak.com/steak-university/recipe/balsamic-marinated-steak" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.mychicagosteak.com/steak-university/wp-content/uploads/2016/11/balsamic-marinade.jpg" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Balsamic Marinated Steak
This is one of my favorite summer steaks as you can use it as a salad topping, sandwich or crisp quesadilla. It will be even better with a nice glass of crisp Venho Verde. Serve with vine ripe tomatoes and grilled bread Enjoy and Bon Appetit.
Servings Prep Time
4people 5minutes
Cook Time Passive Time
10minutes 5minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
10minutes 5minutes
Ingredients
  • 48-ounce Flat Iron Steaks
  • 1/2cup Extra virgin olive oil
  • 1/4cup Balsamic vinegar
  • 3cloves Crushed garlic
  • 1tbsp chopped fresh oregano
  • 1tbsp Chicago Steak Company Seasoning
Instructions
  1. Place all ingredients in a zip lock bag mix generously and marinated in your refrigerator 4 hours.
  2. Prepare your grill and pre-heat to a high setting.
  3. Remove steak from bag, shaking off any excess marinade. Grill your steak 3 to 4 minutes per side for medium-rare, or until internal temperature reaches 135F.
  4. Remove your steaks from the grill and let them rest for 5 minutes.
  5. Serve with your preferred accompaniments.