Easy Balsamic Marinated Steak

Time for another recipe to share for the Shabbos Table feature in our weekly newsletter! A healthy dose of balsamic vinegar packs this easy dish with flavor.

Today’s recipe comes from Deb Flomberg
Easy Balsamic Marinated Steak

Served with sliced cherry tomatoes and air-fried green beans dressed in balsamic vinegar and olive oil


  • One skirt steak, approximately 2 pounds
  • 4 cloves of garlic, smashed
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried ginger
  • 2 tablespoons dijon mustard
  • 1/2 cup good balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra virgin olive oil
  • Kosher Salt
  • Pepper


  1. In a large bowl, mix together the garlic, rosemary, ginger, mustard, oil, honey and vinegar.
  2. Place the steak in an air-tight container (A ziplock bag works well) and pour the marinade over the steak to cover completely.
  3. Lay flat in a dish in the fridge and marinate for 30 – 45 minutes.
  4. Add a dash of olive oil to a cast iron skillet and heat on medium-high.
  5. Sear the steak on each side for 5 to 7 minutes or until done to your preference.
  6. Let meat rest for at least 5 minutes before slicing against the grain.
  7. Serve immediately