Top Blade steaks are perfecting for marinating. They’re cut from the chuck, so they have rich flavor that can stand up to a variety of richly flavored marinades. This recipe uses a simple balsamic vinegar marinade to give a rich, tangy flavor to the meat that’s completely delicious. Try serving this meal with grilled cherry tomatoes for a fresh balance to the marinade. Enjoy!
- 4 Leahy’s Angus Beef Top Blade Steak
- 1/4 cup Balsamic Vinegar
- 2 Tbsp Olive Oil
- 1 tsp Dijon Mustard
- Parmesan Cheese
Combine the balsamic vinegar, olive oil, and dijon mustard in a small bowl. Pour into a large, sealable plastic bag, and add steaks. Seal the bag, and turn the steak in the bag to coat on all sides. Set aside while preheating the grill.
Heat your grill to 400ºF. Once the grill is hot, place the steaks over direct heat, and cook 3-4 minutes per side, flipping once. Once the steaks reach 135ºF internal temperature (for medium-rare), remove them from the grill. You can cook the steaks to 140ºF for medium, but we don’t recommend cooking these steaks beyond medium.
Once the steaks are done, remove from the grill and let rest for 5 minutes. Season with salt and pepper, and cut into slices to serve. Grate parmesan cheese over top of the steaks, and garnish with fresh parsley. Enjoy!