Balsamic and Rosemary Marinated Steak

1/2 cup balsamic vinegar

Recipe and photo by Sara Newberry

1/4 cup olive oil 

3 garlic cloves, sliced

2 sprigs rosemary, minced 

1 teaspoon ground black pepper 

2 strip steaks, about 16 ounces each

Kosher salt

Combine all ingredients except steaks in a resealable plastic bag and squeeze the bag to mix. Add steaks and turn to coat. Seal and refrigerate for at least 2 hours and up to 6 hours. 

Heat a grill pan over medium high heat until smoking. Lay steaks on pan and turn heat down to medium. Grill, about 4 minutes per side for medium rare. Let steaks rest 8 to 10 minutes before slicing on the bias. Serve immediately.