Rosemary Balsamic Steak

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5 from 2 votes

This is a delicious Italian-inspired steak dish. You can also grill these if you like for another variation.

Course Main Course

Cuisine Italian

Keyword balsamic, beef, dairy-free, egg-free, italian, main, nightshade-free, nut-free, rosemary, steak

Prep Time 10

Cook Time 10

Marinate Time 1

Total Time 1 20

Servings

Calories 422kcal

Author Jenny Ross

Ingredients

1 1/2 pound sirloin steak tips also sold as flap meat, cut into large bite size pieces, or flank steak left whole
2 tablespoons avocado oil
3 tablespoons gluten-free soy sauce or coconut aminos
1/4 cup balsamic vinegar
2 tablespoons monk fruit golden, granulated, omit if using coconut aminos
2 cloves garlic minced
1 teaspoon fresh rosemary minced, or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper fresh ground

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Instructions

Combine the oil, soy sauce, balsamic, monk fruit, garlic, rosemary, salt, and pepper in a large bowl or ziplock bag. Add the steak tips and toss to coat evenly. Marinate for at least 6 hours and up to 24 hours.
Remove the beef from the marinade and dry thoroughly, reserving excess marinade.
Heat 1 tablespoon avocado oil in a hot pan over medium-high heat. Add the beef and cook until browned on all sides cooked to your liking, about 7 minutes for medium-rare (125ºF). Remove to a plate and set aside.
Add reserved marinade to the pan and reduce by half. Serve over steak.

Notes

If making this with flank steak, you can also broil it on a rimmed baking sheet on high for 8 minutes for medium rare. Let the steak rest for 10 minutes before slicing.

Nutrition