Ingredients:
4 steaks, about 8 oz each
⅓ c Sparrow Lane Zinfandel Vinegar
⅓ c Sparrow Lane Extra Virgin Olive Oil
2 T Worcestershire sauce
1 T Dijon mustard
1 T brown sugar
2 cloves garlic, minced
1 t fresh rosemary, finely chopped
½ t freshly ground black pepper
½ t kosher salt
Instructions:
In a small bowl, whisk together Sparrow Lane Zinfandel Vinegar, Sparrow Lane Extra Virgin Olive Oil, Worcestershire sauce, Dijon mustard, brown sugar, garlic, rosemary, black pepper and salt.
Place steaks in a shallow dish or resealable bag. Pour marinade over the steaks and turn to coat evenly.
Cover and refrigerate for 2 to 4 hours. Remove steaks from refrigerator about 30 minutes before cooking.
Preheat grill or grill pan over medium-high heat. Remove steaks from marinade and allow excess liquid to drip off. Discard remaining marinade.
Grill steaks for about 4 to 5 minutes per side for medium-rare or until desired doneness is reached. Cooking time will vary depending on thickness.
Remove steaks from heat and let rest for 5 to 10 minutes before serving.
Serves 4
