Balsamic and Garlic Marinated Steak

Make sure your grill is hot before adding your steak. A hot grill quickly sears the outside of the meat, sealing the meat so it stays juicy and tender. Adding a packet of potatoes or vegetables while the steak cooks will save you time and work and supply you with a great side.

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup  balsamic vinegar
• 1⁄4 cup chili sauce
• 2  tablespoons  packed brown sugar
• 2  tablespoons olive oil
• 2  teaspoons  minced garlic
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 lbs  beef boneless top round steaks, 1 to 1 1/2 inches thick

Directions

1. Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
2. Add steak, turning to coat.
3. Cover the dish or seal the bag.
4. Refrigerate at least 8 hours or overnight, turning occasionally.
5. Remove steak from the marinade; reserve marinade.
6. Grill over direct high heat for 5 minutes; turn steak and sear the other side.
7. Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
8. Discard any remaining marinade.
9. To serve, cut beef into slices across the grain into slices.