Rosemary Jalapeño Steak

• Gluten free

• Meat

  • 2 lbs Sirloin flap, steak

• Produce

  • 4 Garlic cloves
  • 1/2 Jalapeno
  • 4 Of rosemary, springs

• Condiments

  • 3/4 cup Balsamic vinegar
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Pepper

• Oils & Vinegars

  • 1/2 cup Canola oil

• Drinks

  • 1 tsp Coffee, ground

Found on inmamamaggieskitchen.com

Description

Ingredients

• ½ cup canola oil
• 2 tablespoons soy sauce
• ¾ cup balsamic vinegar
• 1 teaspoon coffee - ground
• 4 springs of rosemary - chopped
• 4 garlic cloves - chopped
• ½ jalapeño - seeded and chopped
• ⅛ teaspoon pepper
• 2 lbs sirloin flap steak

Directions

• Place steak inside a sealable plastic bag along with the rest of the ingredients.
• Marinate for 8 hours or overnight.
• Take out of the fridge and let come to room temperature for 30-45 minutes.
• Remove from bag, and pat dry with a paper towel.
• Heat oil on high heat.
• For steak that is one-inch thick, cook for 3 minutes on each side.
• For steak that’s half an inch thick, cook 2 minutes on each side.
• These times are for medium-rare in doneness.
• If you like your steak more well-done, adjust accordingly.
• Remove from pan and let rest before slicing.
• Enjoy!