Stop by my house on a weekday, say around 4:00pm, and you’ll find me face first in the freezer. And as I stare into the freezer, two thoughts cross my mind: is there anything in there that’s dinner worthy, and just how fast can I defrost a two-pound hunk of meat.
But for occasions where I actually plan ahead, I like to marinade meat. I know I could spritz my beef with olive oil and toss on some salt and pepper, but I prefer a tangy-sweet marinade, much like this one, my version of a cowboy steak marinade. If I live to be 100 years old, I’ll never tire of the taste of brown sugar in partner with balsamic vinegar. Especially if there’s a side of buttery mashed potatoes involved.
Cowboy Steak Marinade
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
¼ cup brown sugar
3 garlic cloves, chopped
1 sprig fresh rosemary, chopped
1 tablespoon decaf coffee, ground
1 teaspoon salt
2 teaspoons freshly ground black pepper
2-pound flank steak, or 2 large New York strip steaks
- Combine all ingredients except steak in a bowl, whisk to combine.
- In a large baking dish or sealable plastic bag, combine the marinade and the steak. Refrigerate for at least four hours or overnight.
- Remove the steak from the marinade and grill to your preference.