Simple Balsamic-Rosemary Steaks
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Who doesn’t love a simple entree? Something you can throw together real quick and forget about while you make the side dishes. Something that only requires a few minutes of your attention while its cooking and won’t require a whole lot of clean-up afterwards. That’s definitely my favorite kind of recipe! Steaks are an obvious choice when you’re looking for something quick and easy for your protein (although most types of fish are equally low-maintenance, steaks tend to be more affordable). I usually coat mine in garlic and salt (a la my Garlic Steak with Lemon-Pepper Asparagus) and fry them up in a pan, but I recently came into a nice big harvest of rosemary and have been putting it in just about everything. When looking for a flavor to pair with it for these Balsamic-Rosemary Steaks, I vacillated between balsamic vinegar and lemon and think you could use either one in these if you aren’t a fan of balsamic vinegar (gasp!). Just swap the vinegar for an equal amount of lemon juice and you’re good to go!
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
Balsamic-Rosemary Steaks
Ingredients
- 2 pounds sirloin steak
- 3 cloves garlic minced, omit for low-FODMAP
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt
Equipment
Instructions
- Combine all ingredients in a mixing bowl and marinate in the refrigerator at least 30 minutes.
- Preheat the oven to broil and line a baking sheet with parchment paper.
- Arrange the steaks on the sheet in a single layer and broil 5 minutes on each side or until cooked to your liking.