Description
A bold, herb-forward marinade inspired by Gordon Ramsay that tenderizes and amplifies steak with garlic, balsamic, soy, and fresh herbs for a restaurant-style sear.
Ingredients
- Steak (ribeye, sirloin, flank or your choice): 1.2 kg (about 4 portions)
- Olive Oil: 1/3 cup
- Balsamic Vinegar: 2 tablespoons
- Soy Sauce (or tamari for gluten-free): 2 tablespoons
- Garlic, minced: 3 cloves
- Fresh Rosemary, finely chopped: 2 sprigs
- Fresh Thyme: 1 teaspoon
- Dijon Mustard: 1 teaspoon
- Fresh Lemon Juice: 1 tablespoon
- Black Pepper, freshly cracked: 1 teaspoon
- Salt: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat your grill or a cast iron skillet until very hot so it is ready when the steak is seasoned and rested.
- Combine Ingredients: In a mixing bowl, whisk together 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce or tamari, 3 minced garlic cloves, 2 finely chopped rosemary sprigs, 1 teaspoon thyme, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon cracked black pepper, and 1 teaspoon salt until well emulsified.
- Prepare Your Cooking Vessel: Place the steak in a resealable bag or shallow dish suitable for marinating. Make sure the cooking vessel is clean and ready.
- Assemble the Dish: Pour the marinade over the steak, ensuring full coverage. Seal the bag or cover the dish and refrigerate.
- Cook to Perfection: Marinate the steak in the refrigerator for 30 minutes to 2 hours. Remove it from the fridge about 20 minutes before cooking to come to room temperature. Pat the steak dry, then sear on the hot grill or skillet to your desired doneness, flipping once. For extra flavor baste with butter and herbs during the last minute if desired.
- Finishing Touches: Rest the cooked steak for 5 minutes lightly tented with foil so the juices redistribute evenly.
- Serve and Enjoy: Slice against the grain, fan on a warm plate, drizzle with resting juices, garnish with fresh herbs and serve with your preferred sides.
Notes
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Do not over-marinate; 30 minutes to 2 hours is ideal to avoid breaking down the meat.
- Pat steak dry before searing to achieve a crisp, caramelized crust.
- Leftover cooked steak stores in the fridge up to 3 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes (depending on doneness)
- Category: Main Course
- Method: Marinate and Pan-sear or Grill
- Cuisine: Modern European
Nutrition
- Serving Size: 1 steak portion (approx)
- Calories: 280
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: steak marinade, Gordon Ramsay inspired, beef marinade, garlic rosemary steak, balsamic steak marinade