Grilled Rosemary Marinated Steaks Recipe

05/31/2025

0 Views 0

SaveSavedRemoved 0

Grilled Rosemary Marinated Steaks Recipe

This grilled rosemary marinated steak is my go-to recipe for summer grilling season! It’s juicy, tender and infused with the taste of sweet balsamic and fresh aromatic rosemary.

During the summer there is nothing better than firing up the grill for a classic steak and this grilled rosemary marinated steak gets a flavor upgrade from the simple yet flavor infused marinade.

This grilled rosemary steak is a nod to my Canadian roots and Alberta steaks. While I can’t grill Alberta steak in Italy, I can still grill a classic steak and with this flavorful marinade, leaner cuts like flank steak even turn out smokey and mouth watering every time.

Plus, firing up the grill for simple grilled rosemary balsamic steaks is so much easier than making grilled stuffed beef rolls or Italian stuffed flank steak!

Why I Love This Recipe

Simple and flavorful: If you love to BBQ in the summer, this grilled rosemary steak recipe smothers steaks in fresh rosemary, balsamic vinegar and oregano for the best flavor combination.
Easy to make: Sorry the Italian, no dry or burnt steak here! With this flavorful marinade, your friends and family will agree that you’re the master at grilling steaks on the barbecue.

Ingredient Notes

Steak: I recommend using a thicker cut of steak at least 2 inches in thickness. Ribeye steak or sirloin strip steak are my preference although a leaner flank steak will do, but note it cooks more quickly on the grill.
Soy sauce: This adds a savory, umami flavor to the meat. Soya sauce, soy sauce or amino liquids can all be used. If using low sodium soy sauce, you will need to add additional salt.
Balsamic vinegar: This complex vinegar adds so much depth of flavor from sweet to tart and fruity.
Olive oil: Oil keeps the balsamic steak moist as well as is a ‘flavor carrier’ for the herbs.
Fresh rosemary: Chopped fresh rosemary is the perfect pair for steak! It adds a wonderful woodsy, earthy rosemary flavor that compliments the meat.
Oregano: Dried oregano adds another layer of complex flavor to the rosemary steak marinade.

How to Make Rosemary Steaks

In a closed bag or bowl, mix together all ingredients except the steaks. Once marinade ingredients are mixed well, add the steaks, seal the bag and turn to cover well with marinade. Place the bag in the fridge and marinate the rosemary steaks.

The marinade in the bag and with the steak.

Pre-heat BBQ, grill or grill pan to medium-high heat then using tongs remove steaks from bag and place on the hot grill.

Sear for a few minutes on one side then turn and grill steak until desired doneness. Serve immediately with additional salt and black pepper.

Ideal Steak Temperatures

For a juicy steak, I recommended cooking your cut of steak to medium. Steak raises another 5-10° while resting, so take that into account when checking the internal temperature of your steak.

Rare: 115°F
Medium rare: 125°F
Medium: 135°F
Medium well: 145°F

Pro Tips and variations

Garlic and rosemary: Add a few garlic cloves to the rosemary marinade for another layer of flavor!
Rest steak after grilling. I like to cover my steak with a lid or foil after removing it from the grill for at least 10 minutes. This allows the juices to settle into the steak.
Marinate overnight. For the best grilled rosemary steak, marinate the steak overnight. I like to rotate the steak a few times in the bag during this time period.
Bring steak to room temperature before grilling. This allows the steak to cook more evenly as well as gives it fantastic grill marks.
Use an instant read thermometer. To ensure your steak is cooked to your level of desired doneness use a thermometer to read the internal temperature.
Top with garlic butter: Garnishing a grilled steak with a compound butter not only infuses it with flavor but adds moisture since most of the steak juices run off in the grill.
Cut against the grain. To retain the juiciness of the steak, angle your knife at a 45° angle and cut it against the grain.

How long should I marinate the steak?

Ideally, marinate the steak for at least 2-6 hours, but for even more flavor, marinate it overnight in the refrigerator.

How to store leftovers

Store any leftovers in an airtight container and refrigerate for three to four days. You can re heat it in the oven or stove top. You can also freeze it in a freezer bag for up to three months.

More Grilling Recipes

So if you are looking for a new steak recipe, I hope you give this grilled rosemary Marinated steak a try! Buon Appetito!

2 pounds steak (thick at least 2 inches)
½ cup soya sauce
¼ cup balsamic
3 tablespoons olive oil
2 sprigs fresh rosemary chopped
½ teaspoon oregano
salt and pepper to taste* depending on the soya sauce

In a closed bag or bowl, mix together all ingredients (I used low sodium soya sauce so I add a little salt) except the steaks. Once ingredients are mixed well, add the steaks and turn to cover well with marinade.
Place bag in fridge and marinate 2-6 hours (turning a couple of times).
Pre-heat BBQ, Grill or Pan Grill, remove steaks from bag and place on hot grill, turn and cook until desired doneness. Let rest 5-10 minutes before slicing and serving. Enjoy!

Should the steak be at room temperature before grilling?

Yes, let the steak sit at room temperature for around 30-45 minutes before grilling to ensure even cooking.
Can I use a different cut of steak?
Yes, ribeye, New York strip, or porterhouse work well, but adjust cooking time based on thickness.