How To Make Balsamic-and-Rosemary-Marinated Florentine Steak
Balsamic vinegar, olive oil, and rosemary are used to marinate this Florentine steak. The result is a juicy dish that’s overflowing with flavors.
In a sturdy resealable plastic bag, combine vinegar with half a cup olive oil and rosemary. Add steak, seal bag, and refrigerate overnight, turning bag several times.
Preheat oven to 425 degrees F and bring steak to room temperature. Heat a grill pan.
Remove steak from marinade and season with salt and pepper. Rub side with remaining 2 tablespoons olive oil.
Grill over moderately high heat until nicely charred on top and bottom. Transfer steak to a rimmed baking sheet and roast about 30 minutes, until an instant-read thermometer inserted into tenderloin (smaller section) registers 125 degrees F.
Transfer steak to a carving board and let rest 10 minutes.
Slice steak across grain and serve immediately.
- Calories: 1101.94kcal
- Fat: 83.50g
- Saturated Fat: 25.72g
- Trans Fat: 2.93g
- Monounsaturated Fat: 47.91g
- Polyunsaturated Fat: 5.93g
- Carbohydrates: 12.14g
- Fiber: 0.61g
- Sugar: 9.54g
- Protein: 69.78g
- Cholesterol: 207.52mg
- Sodium: 1025.17mg
- Calcium: 94.51mg
- Potassium: 939.41mg
- Iron: 7.41mg
- Vitamin A: 16.48µg
- Vitamin C: 0.37mg
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