Father’s Day Balsamic and Rosemary-Marinated Florentine Steak
Looking for a gift for your Pops on Father’s Day? Look no further than our Father’s Day Balsamic and Rosemary-Marinated Florentine Steak. Nothing will minister to his heart and belly, like a three-pound porterhouse steak marinated in balsamic vinegar and rosemary and grilled to a gorgeous medium-rare! Tender and juicy, this steak will make your father happy and filled, and then he will sleep the rest of the afternoon away in an induced food coma – he'll love it!
With such a fancy name, this preparation is simple and takes less time than your side dishes. The beef tenderizes in a marinade of balsamic vinegar, freshly chopped rosemary, and olive oil overnight. When ready to grill, remove the steak from the marinade and season with salt and pepper. Sear all sides of the steak over moderate heat, and then finish over indirect heat until the desired doneness. Slice and serve this beauty immediately after it has rested for ten minutes for maximum enjoyment. Show your love and appreciation with this home-grilled, spectacular, Florentine-style steak, and make this a Father’s Day he is sure to treasure for years to come!
Father’s Day Balsamic and Rosemary-Marinated Florentine Steak Ingredients
- 1 cup balsamic vinegar
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped rosemary
- One 3-pound porterhouse steak, about 4 inches thick
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground pepper
Father’s Day Balsamic and Rosemary-Marinated Florentine Steak Directions
- In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of olive oil and the rosemary. Add the steak, seal the bag, and refrigerate overnight, turning the bag several times.
- Preheat your gas grill.
- Remove the steak from the marinade and season with salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil.
- 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 until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°.
- Transfer the steak to a carving board and let rest for 10 minutes.
- Slice the steak across the grain and serve immediately.