- 1/4 cup Olive oil
- 1/4 cup balsamic vinegar
- 1 tsp red wine vinegar
- 2 minced cloves of garlic
- 1 tsp horseradish
- 1 Tbsp fresh basil
- 1 tsp fresh ground pepper
Recipe produces enough marinade for 3 nice-sized Sirloin or Chuck-Eye steaks.
This marinade has a sweeter edge than some which compliments the steak's flavor. If you wish for a bolder flavor you could use less basil and more pepper or other seasoning of your choice.
Place your steak in marinade 24 hours before you plan to grill.
Now for the fun part! If using a gas grill, turn your burners to the highest heat. I go by feel instead of actual temperature reading to tell when my grill is ready. When i can't stand to hold my hand close to the grate for more than a second, I lift the steaks out of the marinade and place them on the grill. Next I close the lid and let them sear for 3 minutes. Then I flip each steak. I close the lid again and let them sear for only 2 minutes. Then leaving the lid closed I turn the gas back to the quarter position.
After another 2 minutes have passed I flip all the steaks. Both sides have been seared to lock the flavorful juices inside. I let my burners on only a quarter of the way from here out because grass fed beef is lean and high heat will quickly dry the steak out. Lean beef also means that the steak will be done more quickly even at the lower heat.
I let my steak grill for 2 more minutes then I flip them one last time. After about 2 more minutes I like to check the thickest part of each steak by making a small cut with my knife. Usually I find a steak that is medium to medium-well which is just how I like it.
If you wish to have a more well done steak, simply grill for a bit longer. Take care not to grill too long though, as grass fed beef finishes quickly and you don't want to dry it out.
Happy grilling! Lynwood (Family Cow employee)