![Balsamic and Rosemary-Marinated Florentine Steak](https://cdn.statically.io/img/www.foodandwine.com/thmb/BYxYoD8F1UtWqsi2T0pGtJge20k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200903-r-xl-balsamic-and-rosemary-marinated-florentine-steak-ddcef331aef146a3b1b7645cb2fdb3a5.jpg)
Ingredients
-
1 cup balsamic vinegar
-
1/2 cup plus 2 tablespoons extra-virgin olive oil
-
1/4 cup finely chopped rosemary
-
One 3-pound porterhouse steak, about 4 inches thick
-
2 teaspoons kosher salt
-
2 teaspoons coarsely ground pepper
Directions
-
In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
-
Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.
Suggested Pairing
A cherry-inflected Chianti with firm tannins is a fine match for this luscious Tuscan steak.