I used a few fresh sprigs of rosemary and sweet balsamic vinegar in the marinade for the yummy steak I cooked last night.
The smell of rosemary always reminds me of our first baby – our dog Lacey. She loved to chase birds and squirrels and would take off running like lightening if she heard the slightest little cheep or twitter. She was also a great jumper. My Grandma used to say Lacey had a “spring in her butt!” She was constantly running through the rosemary bush at my parent’s house and her fur always smelled like piney rosemary.
I think the flavor of rosemary goes well with the sweetness of balsamic vinegar and the bite of garlic.
This marinade is super quick to throw together and really packs the steak with flavor. We would’ve grilled the steak if Josh had been home early. But since it was just me and the kids, I cooked it on the stove. Not sure I could handled the grill on my own with two kiddos running around!
I served it with a side of garlicky collard greens. I’ve mentioned before that my kids aren’t big on vegetables. But my son actually likes dark leafy greens, so I try to make them a couple of times a week. I cooked the collards in the same pan as the steak and they picked up all of the yummy flavors left on the pan. Delish!
- Prep Time: 6h
- Cook Time: 30m
- 1/2 cup balsamic vinegar
- 3 sprigs of rosemary, stripped off the stem and roughly chopped
- 3 cloves of garlic, smashed and peeled
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 pinch of pepper
- 1 1/2 pounds thin steak, whatever cut you prefer (flank, strip, top round)
- 1 large bunch collard greens, stems removed and roughly chopped
- 2 cloves of garlic, minced
- Combine the 1/2 cup of balsamic vinegar, chopped rosemary, 3 crushed cloves of garlic, 1 tablespoon of olive oil, 1 tablespoon of salt, and a pinch of pepper in a large Ziploc bag. Add steak and marinate for at least 6 hours.
- After the steak has marinated, take it out of the bag. Make sure to remove any garlic that sticks to the steak - it will burn when cooking.
- Cook steak in a pan preheated to high in a tablespoon of olive oil. I did 2 minutes per side for my thin steak and it was perfectly medium.
- Set steak aside and cover with foil. Let sit for 10 minutes before slicing against the grain.
- Meanwhile, heat another 2 tablespoons of olive oil in the same pan on medium high. Add collard greens and minced garlic. Season with salt and pepper.
- Once the collards start to wilt and the garlic starts to soften, add 1/4 cup of water to the pan. Continue to cook the greens for about 10 minutes until they have completely wilted and softened and the water has evaporated.