2 ribeye steaks
2 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
¼ C extra-virgin olive oil
3 Tbsp balsamic vinegar
1 tsp Kosher or sea salt
½ tsp fresh ground black pepper
Add the rosemary, garlic, oil, vinegar, salt and pepper to a small bowl and whisk together.
Add the steaks to a resealable plastic bag; then add the marinade mixture. Seal the bag and coat the beef. Refrigerate for at least two hours or overnight; then grill to your liking.
Recipe and photo courtesy of carriesexperimentalkitchen.com.