Cowboy Steak Marinade

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

1. Combine all ingredients except steak in a bowl, whisk to combine.
2. In a large baking dish or sealable plastic bag, combine the marinade and the steak. Refrigerate for at least four hours or overnight.
3. Remove the steak from the marinade and grill to your preference.