Who doesn’t love a simple entree? Something you can throw together real quick and forget about while you make the side dishes. Something that only requires a few minutes of your attention while its cooking and won’t require a whole lot of clean-up afterwards. That’s definitely my favorite kind of recipe! Steaks are an obvious choice when you’re looking for something quick and easy for your protein (although most types of fish are equally low-maintenance, steaks tend to be more affordable). I usually coat mine in garlic and salt (a la my Garlic Steak with Lemon-Pepper Asparagus) and fry them up in a pan, but I recently came into a nice big harvest of rosemary and have been putting it in just about everything. When looking for a flavor to pair with it for these Balsamic-Rosemary Steaks, I vacillated between balsamic vinegar and lemon and think you could use either one in these if you aren’t a fan of balsamic vinegar (gasp!). Just swap the vinegar for an equal amount of lemon juice and you’re good to go!
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- Combine all ingredients in a mixing bowl and marinate in the refrigerator at least 30 minutes.
- Preheat the oven to broil and line a baking sheet with parchment paper.
- Arrange the steaks on the sheet in a single layer and broil 5 minutes on each side or until cooked to your liking.