Ingredients:

  • 1 ½ pounds (680 g) Denver steak, about 1-inch thick
  • ¼ cup (60 mL) olive oil
  • 2 tablespoons (30 mL) balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon (15 g) Dijon mustard
  • 1 teaspoon (6 g) kosher salt
  • ½ teaspoon (2 g) black pepper
  • 1 teaspoon (1 g) dried rosemary
  • 1 teaspoon (1 g) dried thyme

Instructions:

  1. In a mixing bowl, combine olive oil, balsamic vinegar, garlic, Dijon mustard, salt, pepper, rosemary, and thyme. Whisk until well blended.
  2. Place the Denver steak in a zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag and refrigerate for at least 30 minutes.
  3. Heat your grill to medium-high heat (about 400°F/200°C).
  4. Remove the steak from the marinade and let it rest at room temperature for 10 minutes. Place the steak on the grill, cooking for 5-7 minutes on each side, or until an internal temperature of 130°F (54°C) is reached for medium-rare.
  5. Remove the steak from the grill and let it rest for 5 minutes before slicing to retain its juices.
  6. Slice against the grain and serve immediately.