The week after Christmas each year, the girls’ daycare is closed for a solid week. Including the actual holidays, this gives us ten days together. Sounds amazing, right? It is, but we also go a little stir crazy and by the mid-point suffer from a bit too much togetherness. I also start suffering from a little too many meals including mac and cheese and chicken nuggets. So, on an unseasonably warm day (about 40 degrees), I decided to break out the charcoal and fire up the grill. Not only were we going to diverge from chicken nuggets for dinner, but I would also get to step out of the house of togetherness for a blissful few minutes.
Loving all things balsamic and with some rosemary that doesn’t get a lot of use, I decided to try combining the two in a marinade to add some flavor to our steak, an Aldi special I had purchased and frozen a few weeks earlier. The result was every bit of what I was looking for: flavorful and much more elegant than our typical chicken nuggets. The grilling experience was a different story. The cold, winter wind is not as inviting as a summer breeze, which did not make me want to go outside to check on the steak. This led to a steak that was a bit more done than I would have liked. The cold did not, however, keep the kids from donning their boots and joining me. Oh well. All is well that ends well, and paired with a twice baked potato (recipe to come), this meal certainly ended well.
- 1/2 cup balsamic vinegar
- 1/4 cup Olive oil
- 1 tbsp rosemary
- 2 tsp black pepper
- 3 cloves garlic, minced
- Combine all ingredients in a mixing bowl and whisk together.
- In a baking dish pour marinade over steak.
- Allow the steak to marinate in the refrigerator at least 1 hour.