Best 4 Grilled Steaks Balsamico Recipes

Fire up the grill and get ready to tantalize your taste buds with our collection of grilled steak recipes, each featuring a unique and flavorful balsamic marinade. From the classic Balsamic Grilled Steak with its tangy, slightly sweet glaze to the more adventurous Balsamic Herb Grilled Steak, infused with a medley of aromatic herbs, we have a recipe for every palate.

For those who love a bit of spice, the Balsamic Chipotle Grilled Steak packs a punch with its smoky, subtly spicy marinade. And if you're looking for a healthier option, try the Balsamic Grilled Flank Steak, which uses a leaner cut of meat and a lighter marinade.

But that's not all! We also have a recipe for Grilled Balsamic Chicken, perfect for those who prefer a poultry option. And for a vegetarian twist, try our Grilled Balsamic Portobello Mushrooms, which offer a meaty, flavorful alternative.

Each recipe includes detailed instructions, cooking times, and serving suggestions, ensuring that you'll be able to create a perfectly grilled steak or vegetarian dish every time. So gather your ingredients, fire up the grill, and get ready to indulge in a delightful symphony of flavors!

Let's cook with our recipes!

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Grilled Balsamic Flank Steak With Peppers and Onions image

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

Steps:

Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

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 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 (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

BALSAMIC AND GARLIC MARINATED STEAK

Balsamic and Garlic Marinated Steak image

Make sure your grill is hot before adding your steak. A hot grill quickly sears the outside of the meat, sealing the meat so it stays juicy and tender. Adding a packet of potatoes or vegetables while the steak cooks will save you time and work and supply you with a great side.

Provided by Karen From Colorado

Categories Steak

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1/4 cup chili sauce
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs beef boneless top round steaks, 1 to 1 1/2 inches thick

Steps:

Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
Add steak, turning to coat.
Cover the dish or seal the bag.
Refrigerate at least 8 hours or overnight, turning occasionally.
Remove steak from the marinade; reserve marinade.
Grill over direct high heat for 5 minutes; turn steak and sear the other side.
Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
Discard any remaining marinade.
To serve, cut beef into slices across the grain into slices.

Nutrition Facts : Calories 275.8, Fat 15.8, SaturatedFat 5, Cholesterol 69.2, Sodium 307.9, Carbohydrate 7.1, Fiber 0.7, Sugar 5.6, Protein 24.7

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

Pan-Grilled Steak with Balsamic Peppers image

This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.

Provided by Mirj2338

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 (6 ounce) steaks
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/4 cup olive oil (try to use extra-virgin)
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
3 cloves garlic, minced
1/4 cup balsamic vinegar

Steps:

Heat a large, heavy-bottomed pan on medium-high heat until hot.
Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
Remove steaks from the pan and set aside to keep warm.
Add the olive oil to the pan until hot, about 1 minute.
Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
Add the garlic, vinegar and the remaining salt and pepper.
Cook, stirring often, until all the liquid evaporates, about 2 minutes.
Serve the peppers over the steaks.

Tips:

Choose the right steak: Opt for a well-marbled steak with a good amount of fat for maximum flavor.
Season the steaks well: Use a generous amount of salt and pepper to enhance the natural flavors of the steak.
Bring the steaks to room temperature before cooking: This allows the steaks to cook more evenly and prevents them from becoming tough.
Sear the steaks over high heat: This creates a flavorful crust and locks in the juices.
Reduce the heat and continue cooking: Cook the steaks to your desired doneness, using a meat thermometer to ensure accuracy.
Let the steaks rest before serving: This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Conclusion:

Follow these tips and you'll be able to create perfectly grilled steaks with a delicious balsamic glaze. This dish is perfect for a special occasion or a weeknight meal. Serve it with roasted vegetables, mashed potatoes, or a simple salad for a complete and satisfying meal. Enjoy!