Grilled Balsamic- and Roasted Garlic-Marinated Steak

No on-the-side sauce is needed for round steak refrigerated overnight in a robust marinade. It's simply delicious! MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2010

1/2

cup balsamic vinegar

1/4

cup chili sauce

tablespoons packed brown sugar

tablespoons olive or vegetable oil

teaspoons chopped roasted garlic (from 4-oz jar)

1/2

teaspoon Italian seasoning

1/4

teaspoon salt

1/4

teaspoon coarse ground pepper

1/2-lb beef boneless top round steak, 1 to 1 1/2 inches thick

Hide Images

1

In shallow glass dish or resealable plastic food-storage bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 8 hours or overnight, turning beef occasionally.
2

Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
3

Cover and grill beef over medium heat 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.

Make sure the grill is hot before adding the steak. A hot grill quickly sears the outside of the steak, sealing it so the meat stays juicy and tender.