One of the best gifts I’ve received over the years was a series of Italian cooking classes. You know, the kind where you get together with a bunch of people to make stuff over plenty of wine. So much fun, especially when the instructor is excellent. One of the recipes I took away from those classes was for this steak. No idea if what I do is the same or not, I think I probably upped the spice. I know when we made it in the class there was no crushed red chili flakes, oh well. The longer you let this marinate the better it tastes. And like a lot of Italian recipes, it’s super simple and easy. Enjoy!

Rosemary Balsamic Steak

• 1/2 cup balsamic vinegar
• 1/2 good olive oil
• 3-4 cloves of chopped garlic
• 1 Tbsp kosher salt
• 1 Tsp black pepper
• 1 Tsp red chili flakes
• 4-5 rosemary sprigs, roughly chopped.

Directions

Place all of the ingredients into a ziplock bag and allow to marinate for at least 1 hour, longer is better. Cook the steak to your desired doneness. I like to use my Anova Sous Vide Precision Cooker, that way it always turns out at a perfect medium.