Garlic & Rosemary Steak

This steak marinade is a powerhouse of flavor. Soy sauce, balsamic vinegar, a serious amount of garlic, and crumbled rosemary soak into a thick sirloin overnight, creating a deeply savory, aromatic crust when the steak hits the broiler. The soy and balsamic work together to tenderize the meat while building a complex, almost caramelized surface.

The overnight marinade is what makes this recipe. A quick 30-minute soak won’t cut it with a thick sirloin. You need that long refrigeration for the acid and salt to penetrate past the surface and season the meat all the way through.

Letting the steak come to room temperature before broiling is a must. A cold steak straight from the fridge will char on the outside while staying raw in the center. That 30 to 45 minutes on the counter makes the difference between an evenly cooked steak and a disappointment.

Pro Tips

• Pat the steak dry before broiling. Wet surfaces steam instead of searing, and you lose that caramelized crust.
• Preheat the broiler for a full 5 minutes so it’s blazing hot when the steak goes in.
• Rest the steak for 10 minutes after cooking. This lets the juices redistribute so they don’t pour out when you slice.
• Slice thin, against the grain. Sirloin has long muscle fibers that are chewy if you cut with them.

Variations

• Grill the steak instead of broiling for a smokier flavor and better char marks.
• Add a tablespoon of Dijon mustard to the marinade for a sharper, more pungent kick.
• Use flank steak or London broil for a more affordable cut that takes well to this same marinade.