Recipe Name: Balsamic and Rosemary-Marinated Florentine Steak
Author Name: Adapted from Matt Molina
Serves: 4-6 servings
Prep Time: 20 minutes Cook Time: 1 hour plus overnight for marinating
1 cup 5 Star Traditional Aged balsamic vinegar
1/2 cup plus 2 tablespoons Rosemary Infused extra-virgin olive oil
One 3-pound porterhouse steak, about 4 inches thick
2 teaspoons kosher salt
2 teaspoons coarsely ground pepper
Fresh Rosemary for Garnish
1. In a sturdy resealable plastic bag, combine the 5 Star Traditional Aged Balsamic vinegar with 1/2 cup of the Rosemary Infused EVOO. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
2. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of Rosemary Infused EVOO. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.