Smoked Paprika and Balsamic Steak with Garlic Herb Butter – An amazingly flavorful simple marinade plus melting garlic herb butter make this a truly indulgent steak for your summertime celebrations, especially Father’s Day.
Happy Canada Day and what an amazingly flavorful balsamic steak idea we have to help you celebrate the nation’s birthday! Many grills will get sparked up to celebrate our nation’s 145th birthday today so I decided to feature a simple but incredibly tasty marinade for those holiday weekend steaks.
Since the garden has finally come to life here in Newfoundland and my herb garden is in full growth mode, I’ve also borrowed the steakhouse idea of melting delicious herb and garlic butter oozing down over the succulent, perfectly grilled steak.
The red color from the paprika and the contrast of the beautiful creamy yellow butter makes for a beautiful presentation that will have any carnivore salivating.
I add a little honey to this balsamic steak marinade because I like the fact that the natural sugar caramelizes on the grill to create great grill marks and extra char flavor but this an optional ingredient.
As with all grilled marinated steaks, the marinating should take place in the fridge but the steaks should be taken out of the fridge for a half hour to an hour before grilling. Grilling a cold steak can make it very difficult to cook the steaks to the perfect level that you prefer and can also make your steak tougher.
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- 4 strip loin steaks
- kosher salt to season
- 6 tbsp Worcestershire Sauce
- 1½ tbsp balsamic vinegar
- 1 tsp coarsely ground black pepper
- 1½ tbsp olive oil
- 1 clove finely minced garlic
- 3 tbsp smoked paprika
- 1 tsp honey
- 2 to 3 cloves minced garlic
- 4 tbsp butter
- 1 cup soft butter
- 3 - 4 tbsp chopped fresh herbs of your choice. I used chives , oregano and rosemary.
Season the steaks well with kosher salt and let them sit for a few minutes while you prepare the marinade.
For the marinade:
Mix together the Worcestershire Sauce, balsamic vinegar, smoked paprika, pepper, olive oil, garlic and honey.
Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal.
Work the marinade all over the steaks inside the bag.
Marinate in the fridge for one to three hours, flipping the bag over at least once.
Let the steaks come up to room temperature before grilling.
Serve with melting garlic herb butter.
Begin by lightly sautéing the garlic and 4 tbsp butter together over medium low heat. You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot.
Cool the garlic then mix it together with the 1 cup butter and the fresh herbs.
Place the prepared butter onto some plastic wrap and form into a log.
Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving in slices over the hot steaks.