What you'll need:
- ⅓ cup Kinloch Balsamic Vinegar
- ⅓ cup low-sodium soy sauce
- ¼ cup Kinloch Pecan Oil
- ¼ cup worcestershire sauce
- 1 tablespoon brown sugar
- 2 cloves fresh garlic (chopped)
- 1 teaspoon dried mustard
- 1 teaspoon fresh ground black pepper
- 2 pounds of your favorite cut of steak
- Fresh rosemary to garnish
- Kosher salt or sea salt flakes to finish
Combine all ingredients in a gallon size zipper bag or large bowl. Add the steaks and marinade for 20 minutes, or up to 8 hours.
Heat a grill over medium high heat, between 350-400 degrees Fahrenheit. Remove the steaks from the marinade and discard the marinade. Add the steaks to the hot grill.
For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
Insert an instant read thermometer into the steak. Remove the steak once it reads 130°F for a medium rare steak. For a medium steak, wait until it reaches 140°F and for a medium well steak, wait until it reaches 150°F.
Remove the steak from the grill and let it rest for 5-10 minutes. This ensures that the juices redistribute throughout the steak, leaving you with the most juicy steak possible!
Sprinkle coarse kosher salt or sea salt flakes over the steak and optionally garnish with fresh rosemary.