Balsamic marinated steaks

Italian 15 Mins Prep · 15 Mins Cook

1. Zest and juice the lemon. Crush the garlic. Finely chop 2 sprigs of rosemary. Combine all the marinade ingredients in a resealable bag or shallow non-metal dish.
2. Place the steaks in the marinade and seal or cover the dish with cling film. Marinate the steaks in the refrigerator for at least 1 hour or up to 8 hours for maximum flavour. The longer you marinate, the more flavourful the steaks will be.
3. Preheat the grill to a high heat, approx. 230-260°C.
4. Take the steaks out of the refrigerator and bring to room temperature, approx. 30 minutes. This allows the steak to cook more evenly.
5. Before placing the steaks on the grill, lightly oil the grill grates to prevent sticking. You can use a brush or a folded paper towel dipped in vegetable oil to coat the grates. Place the steaks directly onto the grill grates. Close the lid and let the steaks cook for approx. 4-5 minutes on the first side. Avoid pressing or moving the steaks during this time to allow for proper searing. Carefully flip the steaks over. Grill for an additional 4-5 minutes for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness: 3-4 minutes for rare, 5-6 minutes for medium, or longer for well-done. Use an instant-read meat thermometer to check the internal temperature of the steaks. For medium-rare, the thermometer should read around 57-60°C.
6. Once the steaks reach your desired level of doneness, remove them from the grill and transfer to a cutting board or a plate. Allow the steaks to rest for approx. 5-10 minutes to allow the juices to redistribute.
7. Scatter over the capers and extra rosemary before serving.

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