Balsamic rosemary steaks: a clean protein anchor with almost no fuss

Some dinners just need to be simple: a good steak, a 5-ingredient marinade, a few minutes under the broiler. This one asks for a little planning, 30 minutes for the steak to sit in the marinade, and almost nothing else. It started Core AIP, a plain marinade of olive oil, balsamic, garlic, rosemary, and salt, so there is nothing to swap, only a reliable dinner to lean on.

Red meat earns its place here. Beef is a good source of zinc, which is involved in immune regulation and in repairing the gut barrier, and a source of iron and the B vitamins that support energy while your body does the steady work of healing. The rosemary is not just for aroma either, it carries its own gentle compounds, and the balsamic brings brightness that keeps a rich cut from feeling heavy. If vinegar is something you are avoiding, an equal measure of lemon juice steps in for the balsamic.

Beef is a generous animal, so source it as well as your budget allows and cook it with care. When the steak rests and you slice it across the grain, set it on the plate with a little intention, take a breath, and eat slowly.

Ingredients

• 2 lb sirloin steak
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar (or an equal measure of lemon juice)
• 3 cloves garlic, minced (omit for low-FODMAP)
• 2 tsp dried rosemary
• 1 tsp sea salt

Method

Whisk the olive oil, balsamic vinegar, garlic, rosemary, and salt together in a dish large enough to hold the steaks. Add the steaks and turn to coat. Cover and refrigerate for at least 30 minutes.

Heat the broiler and line a sheet pan. Lift the steaks from the marinade and lay them on the pan.

Broil for about 5 minutes per side, turning once, until they reach the doneness you like. Cooking time will shift with the thickness of the cut, so check rather than relying on the clock.

Let the steaks rest for several minutes before slicing across the grain.

Stovetop variation

These cook just as well in a hot skillet. Heat a cast iron or heavy pan over medium-high, add a little of the marinade oil, and sear the steaks about 4 to 5 minutes per side to your doneness. Let them rest before slicing.

Air fryer variation

Steak does well in an air fryer. Set it to about 400 F, lay the marinated steaks in the basket without crowding, and cook for about 10 to 12 minutes total, flipping halfway, until they reach your doneness. Time varies a lot with thickness and machine, so treat this as a starting point and test it. Rest before slicing.

*Adapted from acleanplate.com*