1/2 cup balsamic vinegar
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
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.