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Serving 4
Combine the balsamic vinegar with 1/2 cup of the Monini Grapeseed Oil and the rosemary in a plastic resealable bag. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with Monini Grapeseed Oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Matthew Baugh is a member of the US Navy, currently going through flight school in South Texas to become a naval aviator. When he's not flying or studying, he's in the kitchen developing custom recipes and exploring the art of food photography.