How do you like your New York strip steak? Do you keep it simple with just salt and pepper, or do you prefer marinating it for a few hours?
Personally, I usually go for the second option. It really enhances the flavor and makes the texture extra tender. And in this article, I’ll share my go-to recipe that always delivers perfectly juicy results!
Balsamic Vinegar + Strip Steak: Why Do They Work So Well Together?
Marinades are awesome because they come together in only 10 minutes or less. But after experimenting with a few variations, this is the one I keep coming back to — and here’s why.
Balsamic vinegar has acidic components that make steaks super succulent. Plus, it has a subtle sweetness that complements the rich flavors of the beef so well.
Not only that, but because it contains natural sugars, it forms a glaze on the surface of the steak, which helps caramelize and create a perfect crust.
Why You’ll Fall in Love With This Recipe
If my reasons above haven’t convinced you to give this recipe a shot, maybe these will:
- It’s totally beginner-friendly, so even if you’ve never made a marinade before, you’re not going to mess this up.
- You don’t have to be exact with the measurements — eyeballing it works just fine.
- You only need simple, pantry-friendly ingredients.
The Marinade Ingredients
Here’s what you’ll need:
- Olive oil: If you’re out, vegetable oil works as a cheaper alternative.
- Garlic: This recipe calls for 3 cloves of chopped garlic.
- Balsamic vinegar: About ¼ cup will do the trick.
- Soy sauce: We’re skipping the salt here and using soy sauce to add a savory depth of flavor.
- Lemon juice: Any citrus will work, so if you don’t have lemons, go for limes or oranges instead.
- Light brown sugar: Although balsamic has some natural sweetness, a touch of brown sugar helps to boost the flavor.
- Dijon mustard and red pepper flakes: These bring a hint of heat and spice.
Once you’ve got everything, just mix it all together in a bowl and submerge your strip steak. Let it marinate in the fridge for around 3 hours, then it’s time to grill.
After it’s done cooking, let it rest for a bit before serving. You could stop there, but I like to finish it off with a drizzle of red wine balsamic reduction for an extra touch.
BONUS: Make a Red Wine Balsamic Reduction for Serving
For this step, you’ll need balsamic vinegar, brown sugar, and a splash of red wine. Pour them into a small saucepan and stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens into a syrupy consistency. Remove from the heat and let it cool slightly before drizzling over your strip steak.
It’s that simple!
Balsamic New York Strip Steak Marinade
With just a handful of pantry staples, you can put together a balsamic marinade that not only enhances the flavor of your strip steak but also makes it incredibly tender.
Ingredients
- 4 New York Strip Steaks (about 12 ounces each)
- Salt and pepper (to taste)
For the marinade:
- ½ cup of olive oil
- ¼ cup of balsamic vinegar
- ¼ cup of soy sauce
- 3 cloves of garlic (minced)
- 2 tablespoons of fresh lemon juice (or any citrus)
- 2 tablespoons of light brown sugar
- 1 tablespoon of Dijon mustard
- A pinch of red pepper flakes (add more if you want it extra spicy)
For the balsamic reduction:
- 1 cup of red wine (like Cabernet Sauvignon, Merlot, and Pinot Noir)
- ½ cup of balsamic vinegar
- 2 tablespoons of dark brown sugar
Instructions
- Start by grabbing a large bowl and adding all the marinade ingredients. Whisk them together until the mixture is smooth.
- Submerge your steaks in the marinade, making sure that everything is coated. Cover the bowl and refrigerate for 3 hours.
- While your steaks are marinating, prepare your balsamic reduction.
- In a saucepan, combine the wine, balsamic vinegar, and sugar, stirring until fully mixed. Heat over medium-high until it begins to boil, then reduce the heat to a simmer. Continue cooking until the mixture thickens into a syrupy consistency, then set it aside.
- About 20 minutes before grilling, remove your steaks from the fridge and let them rest at room temperature.
- While you wait, turn on your grill to high. Brush both sides of the steaks with oil and season them with salt and pepper.
- Place the steaks on the grill and cook for about 4 to 5 minutes, or until they’re slightly charred and golden brown. Turn them around and repeat on the other side.
- Once done, transfer the steaks to a cutting board and tent loosely with a foil. Allow them to rest for 5 minutes before slicing.
- When you’re ready to eat, drizzle the balsamic reduction on top and serve with your favorite sides.
Notes
Even though I provided measurements for the marinade, feel free to play around with it to find the ratio that works for you.
Image credit to @pyramid.progmetal.
Featured image credit to @mrernestowens.
