This Balsamic Grilled Steak is the perfect recipe for summer. Make the entire dish right on the grill, even the sauce!
Yes, you make the buttery tomato sauce for the balsamic grilled steak right on the grill in a foil pouch. It’s super simple and so incredibly delicious! A great way to use the beautiful summer tomatoes that are everywhere these days.
The marinade is made with common ingredients that I bet you have in your pantry already. Balsamic vinegar, dijon, red pepper flakes, brown sugar, Worcestershire, and dried rosemary. You can marinate your steak for as little as two hours, or up to overnight. In my opinion, the longer the better!
A note on the sauce: You can use grape tomatoes or cherry tomatoes, whatever you prefer! The cherry tomatoes take a little longer to cook, since they’re a bit larger. So leave them on a grill after removing the steak. Cook time will also depend on how ripe the tomatoes are. It’s okay to open up the foil pouch and take a peak to see if they’re cooked enough, and put them back on the grill if needed.
- Garlic – I like to use a microplane instead of mincing the garlic. It will cut your prep time in half, you can buy one here.
- Balsamic Vinegar – Not balsamic glaze, just the regular vinegar.
- Dried Rosemary – You can also substitute dried thyme, dried oregano, or Herbes de Provence, if you don’t have dried rosemary.
- Worcestershire Sauce – I like this one! You can also find it at Whole Foods.
- Hanger Steak – You can use another cut of steak if you’d like, such as flank or skirt steak. Cooking times may vary.
- Sugar – I think a small bit of sugar rounds out the acidity of the tomatoes and flavor of the sauce. But you can leave it out if you wish.
- Dried Thyme – You can substitute dried rosemary, dried oregano, or Herbes de Provence, if you don’t have dried thyme.
- Butter – If you don’t eat dairy or if you don’t eat meat and dairy together, you can substitute margarine here.
- Fresh Basil – I think fresh basil is perfect in the buttery tomato sauce, but you can also use fresh parsley, chives, or oregano.
Balsamic Grilled Steak with a Buttery Tomato Sauce
- 2 Medium Bowls
- Sealable Plastic Bag
- Outdoor Grill
- 3 garlic cloves grated on a microplane
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried rosemary
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire
- Kosher salt
- Freshly ground black pepper
- 1 lb. hanger steak
- 24 cherry or grape tomatoes stems removed, if any
- ¼ teaspoon sugar
- ¼ teaspoon dried thyme
- 1 tablespoon unsalted butter
- Fresh basil leaves roughly torn, to taste
- In a medium bowl, whisk together the garlic, balsamic, Dijon, 2/3 of the olive oil, half the red pepper flakes, the rosemary, brown sugar, Worcestershire, 1 ½ teaspoons of Kosher salt (double this amount of Kosher salt if doubling the recipe), and freshly ground black pepper, to taste.
- Place steak into a sealable plastic bag and pour marinade over the steak into the bag. Close bag and refrigerate. Marinate for at least 2 hours or up to overnight.
- When ready to grill, remove steak from the refrigerator and let come to room temperature, 30 minutes to 1 hour.
- Heat a grill over high heat to 400 degrees.
- Prep the tomatoes. Make a tinfoil pouch. Add tomatoes, sugar, thyme, ½ teaspoon Kosher salt, freshly ground black pepper, remaining olive oil, and remaining red pepper flakes. Toss to combine and cinch the foil pouch closed.
- Turn grill down to medium heat and oil your grates to prevent the steak from sticking. Place foil pouch of tomatoes onto the grill. Lift steak from the marinade, letting any extra juices fall off, and place onto the grill. Grill the steak for 10 minutes total, turning as needed and basting with extra marinade. Then grill another minute per side, continuing to baste, for medium-rare. (TIP: For best results, use a thermometer and grill until the internal temp is 130°F, as all grills are slightly different).
- Remove steak from the grill and cover with foil, letting it rest for 5-7 minutes. If using grape tomatoes, they should be done; remove from the grill. If using cherry tomatoes, leave on the grill and close the grill, cooking for an additional 5 minutes while the steak rests, until softened.
- When the tomatoes are finished cooking, transfer to a medium bowl and stir in butter until melted. Taste and season with additional Kosher salt and freshly ground black pepper, if needed. Stir in fresh basil.
- Slice steak against the grain and serve with buttery tomato sauce.