Use any cut of meat for these Grilled Steaks with Balsamic Worcestershire Marinade. They are tender, juicy, and absolutely flavorful.
It is high summer here in Minnesota and taking the cooking outside is the right thing to do, especially during the weekends. The daylight hours are long and it is nice to be outside during the cooler part of the evening. Preparation time for grilling is often minimal and everything can be put together in 30 minutes. Cooking on the grill takes no more than 20 minutes and dinner is served.
I managed to buy some really beautiful bone-in New York strips steaks this past weekend. They were on sale and so were the lobster tails. I decided on a surf and turf to give the guys a treat. The dinner was a little pricey but totally worth it. Everyone enjoyed these Grilled Steaks with Balsamic Worcestershire Marinade and the Grilled Lobster Tails. The conversation around the table was cheerful and lively and that was priceless!
Instead of a rub this time, I made a simple marinade using balsamic vinegar, Worcestershire sauce, fresh rosemary (from the garden), extra virgin olive oil, ground black pepper, and salt. All the ingredients were placed in a Ziplog bag to marinade for a couple of hours. If you have the time, it can sit in the refrigerator for several hours or even overnight.
Use any cut of meat for these Grilled Steaks with Balsamic Worcestershire Marinade. They are tender, juicy, and absolutely flavorful.
- 4 New York strip steaks (bone-in, 1-inch thick, or any meat cut of choice)
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp extra virgin olive oil
- 1 tsp chopped rosemary
- ½ tsp ground pepper
- 1 tsp salt
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Place steaks in a Ziploc bag. Add all remaining ingredients. Seal the bag and massage the meat lightly to get everything in the bag well mixed. Place on a tray and refrigerate for at least 2 hours.
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Preheat grill to high. Brush some oil on the grates.
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Drain and discard marinade. Place steaks on the grates and close the lid. Grill steaks for 7. Watch closely to avoid flare-ups by opening the lid occasionally. Move steaks to a different part of the grill to avoid charring if flare-ups occur. Flip steaks and grill for another 5 to 6 minutes for medium doneness.
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Transfer steaks to a platter. Cover loosely with aluminum foil and allow them to rest for 10 minutes before serving.
Sweet corn is in season right now and it makes a wonderful side dish. I kept it simple without any additional flavorings. It was great. All the cooking was done outside on the grill and clean up was a breeze. Ro-Ri San did it. 😉 He maintains the grill and cleans out the grates each time with a handled scrubber.
Recipe for Grilled Lobster Tails will be up next. Do not forget to check back in a couple of days. In the meantime, plan for your barbecue this weekend. Go get some steaks soon.
Update : July 31st, 2015
As promised, the Grilled Lobster Tails recipe for our surf and turf is now on the blog.
Enjoy…..and have a wonderful day! 😎
Linda says
July 29, 2015 at 1:53 pmWOW! Thank you can’t wait for the Lobster I don’t like it boiled I like it in the oven do you have a recipe for that??
Linda says
July 30, 2015 at 1:04 amYes, I do have a recipe for Broiled Lobster Tails. Takes only 6 minutes to cook. The one on the grill that I will be sharing soon takes 10 minutes. Both are succulent and very flavorful. You may also want to check out my Lobster Paella. It is very tasty. 🙂
laura ng says
July 29, 2015 at 4:02 pmhi linda
this is indeed yummy looking. will surely try out this recipe. Just wondering whether the steak will taste soury since it has balsamic vinegar in the marinade. thanks for your detailed video sharing. best regards
laura
Linda says
July 30, 2015 at 1:09 amThank you, Laura. I am glad you found the video helpful. No, the steaks do not taste sour at all. Balsamic vinegar is sweet when it caramelizes. 🙂
William says
June 30, 2016 at 1:36 amHi Linda, great recipe. Ive never tried steak and balsamic vinegar on the grill together. Will give it a go! Great pics as well by the way.
Linda says
July 3, 2016 at 8:09 pmThank you, William. I hope you get a chance to try it soon.
J Elizabeth Cornell says
January 3, 2017 at 5:10 pmThis marinade look great.
I have a question, do you use fresh chopped Rosemary or dried?
Linda says
January 9, 2017 at 8:16 amI used fresh rosemary but you can certainly used dried if fresh is not available.