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There are so many marinades and rubs for steaks, you could easily make a different one every night and never have the same thing twice. So instead of using balsamic vinegar for your summer salad, why not use it as your base for tonight's steak dinner?
Salt and pepper are often the base for every steak rub or marinade. As a matter of fact they're the perfect jumping off point. After that you can add garlic, your favorite herb, some olive oil or your favorite vinegar. While red wine or sherry vinegar are great choices, balsamic has the sweet notes that offset the saltiness of the meat. Combine the balsamic with garlic and rosemary, and you have a marinade that's ideal for the grill.
Balsamic steak with grilled plums
2 garlic cloves, sliced
1 tablespoon rosemary
1 tablespoon oregano
2 tablespoons mustard
1/2 cup balsamic vinegar
1 cup olive oil
Salt and pepper to taste
1 (3-pound) flank steak
2 plums, sliced
1 baguette, thinly sliced
Combine the garlic, rosemary, oregano, mustard and vinegar in the food processor and pulse until creamy. Place the meat in a resealable bag, pour the vinaigrette over it, seal the bag and place in the refrigerator for at least four hours or up to overnight.
When ready, heat the grill to 400 degrees F.
Remove the steak from the marinade, season with salt and pepper and place on the grill. Cook about 10-12 minutes, flipping once, for medium-rare. Transfer the steak to a carving board and let rest for 10 minutes.
While the steak rests, place the sliced plums on the grill and cook for two minutes, turning once, so there are nice grill marks on the plums.
Grill the baguette slices until toasted, about two minutes.
Slice the steak against the grain.
Place two or three baguette slices on each plate. Top each baguette with a couple slices of steak, one or two plum slices and serve.