Sweet Balsamic Marinated Steak

Why You’ll Love This Recipe

I love this recipe because it transforms a basic cut of steak into something truly special. The marinade infuses the meat with deep, balanced flavor — a little tangy, a little sweet, and just enough heat from the red pepper. It’s easy enough for a weeknight dinner but elevated enough to serve for a date night or dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:
▢ 12 ounces steak (any cut you prefer: sirloin, ribeye, or flank works great)

For the Marinade:
▢ ⅓ cup balsamic vinegar
▢ 2 tablespoons soy sauce
▢ 3 tablespoons olive oil
▢ 2 cloves garlic, minced
▢ 2 sprigs rosemary, minced
▢ ⅔ cup dark brown sugar
▢ ½ teaspoon kosher salt
▢ ½ teaspoon ground black pepper
▢ ⅓ teaspoon red pepper

Directions

1. I finely mince the garlic and rosemary and set them aside.

2. In a mixing bowl, I whisk together the balsamic vinegar, soy sauce, brown sugar, olive oil, garlic, rosemary, salt, black pepper, and red pepper.

3. I place the steak in a zip-lock bag and pour in the marinade. I seal the bag and gently shake or massage it to coat the steak evenly.

4. I refrigerate the steak for at least 6 hours — overnight if I have time — to let the flavors soak in.

5. When I’m ready to cook, I remove the steak from the marinade and pat it dry with paper towels. This helps it sear better.

6. I heat a little olive oil in a skillet over medium-high heat. I cook the steak for about 3–5 minutes per side, depending on thickness and my preferred doneness.

7. Once cooked, I let the steak rest for 5 minutes before slicing to keep the juices inside.

Servings and Timing

This recipe makes 2 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus marinating time)

Variations

• I sometimes swap rosemary for thyme if that’s what I have on hand.

• For extra depth, I add a splash of Worcestershire sauce to the marinade.

• To make it more spicy, I increase the red pepper or add a pinch of cayenne.

• This marinade also works beautifully on grilled chicken or portobello mushrooms for a vegetarian twist.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days.
To reheat, I warm slices gently in a skillet over low heat or microwave for 30-second intervals, covered, to prevent drying out.
I also like repurposing the leftovers in wraps, salads, or steak sandwiches.

FAQs

Can I use a different cut of steak?

Yes — sirloin, ribeye, flank, or even New York strip all work well. I just adjust the cook time based on thickness.

Is it okay to marinate overnight?

Absolutely. In fact, I often marinate it overnight for maximum flavor. I wouldn’t go much beyond 24 hours, though, to avoid breaking down the texture.

Can I grill this instead of using a skillet?

Yes. I grill it over medium-high heat for a similar cook time — about 4–6 minutes per side depending on the thickness and desired doneness.

Why pat the steak dry before cooking?

Drying helps it get a nice sear. Excess moisture in the pan will steam the steak instead of giving it that crispy crust.

What can I serve with this steak?

I love it with roasted potatoes, grilled vegetables, a fresh green salad, or even a creamy risotto for a more decadent pairing.

Conclusion

This Sweet Balsamic Marinated Steak is bold, juicy, and packed with flavor — a beautiful balance of sweet, tangy, and savory with a hint of heat. It’s the kind of recipe I keep coming back to when I want something impressive but easy. Whether I’m cooking indoors or firing up the grill, this steak always delivers.

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