Balsamic Jalapeño Grilled Steak

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Balsamic Jalapeno Steak

2 pounds steak

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 jalapeños, finely diced

1/4 teaspoon black pepper

5 cloves of garlic, finely diced

Trim any visible fat. Place steak in a resealable plastic bag. Add all the ingredients. Turn to coat all sides of the meat with the marinade. Let sit in the refrigerator for at least 4 hours. Overnight is best. When ready to cook, take the meat out of the refrigerator. Heat the grill to 350-375 degrees, medium heat. Cook for 10-15 minutes on each side, depending on the thickness of the meat. Meat is done when the second side “bounces back” or the internal temperature 145 degrees for medium rare, 160 degrees for medium, 175 degrees well done. Let meat rest for 10 minutes in a foil tent before slicing.