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Smoked Paprika Balsamic Steak

Smoked Paprika and Balsamic Steak with Garlic Herb Butter. An amazingly flavourful simple marinade plus melting garlic herb butter make this a truly indulgent steak. It’s ideal for your summertime celebrations, especially Father’s Day.

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Happy Canada Day and what an amazingly flavourful 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.

In honour of Canada’s birthday, I decided to feature a simple but incredibly tasty marinade for those holiday weekend steaks.

The garden has finally come to life here in Newfoundland and my herb garden is in full growth mode. So, I’ve also borrowed the steakhouse idea of melting delicious herb and garlic butter oozing down over the succulent, perfectly grilled steak.

The red colour 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 flavour but this an optional ingredient.

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

As with all grilled marinated steaks, the marinating should take place in the fridge. However, 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. This can cause the steak to cook for longer and and can also make your steak tougher.

We have plenty of side dish inspiration too, including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check them all out in our collection of 26 Best BBQ Side Dishes too. 

Like this Smoked Paprika and Balsamic Steak recipe?

We have over 100 more great grilling ideas in our BBQ and Grilling Category.

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Smoked Paprika and Balsamic Steak with Garlic Herb Butter

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Smoked Paprika and Balsamic Steak with Garlic Herb Butter
Yield: 4 servings

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

An amazingly flavorful simple marinade plus melting garlic herb butter make this a truly indulgent steak for your summertime celebrations.

Ingredients

  • 2 lb strip loin steaks
  • 1/2 tsp kosher salt to season
  • 1 tsp coarsely ground black pepper to season

For the Smoked Paprika Marinade

  • 3 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

For the Garlic Herb Butter

  • 2 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.

Instructions

  1. Season the steaks well with kosher salt and let them sit for a few minutes while you prepare the marinade.
  2. For the marinade:
  3. Mix together the Worcestershire Sauce, balsamic vinegar, smoked paprika, pepper, olive oil, garlic and honey.
  4. Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal.
  5. Work the marinade all over the steaks inside the bag.
  6. Marinate in the fridge for one to three hours, flipping the bag over at least once.
  7. Let the steaks come up to room temperature before grilling.
  8. Serve with melting garlic herb butter.

To make the Garlic Herb Butter

  1. 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.
  2. Cool the garlic then mix it together with the 1 cup butter and the fresh herbs.
  3. Place the prepared butter onto some plastic wrap and form into a log.
  4. 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.

Notes

The total time includes the maximum marinating time.

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Nutrition Information

Yield

4

Serving Size

serving

Amount Per Serving Calories 1145Total Fat 124gSaturated Fat 62gTrans Fat 2gUnsaturated Fat 50gCholesterol 385mgSodium 763mgCarbohydrates 10gFiber 3gSugar 4gProtein 75g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Zig Malendewicz

Wednesday 10th of February 2021

In your recipe for Smoked Paprika and Balsamic Steak with Garlic Herb Butter, you have "kosher" salt. What is "kosher" salt ? "Kosher" suggests to me that there is a Jewish connection. So how does "kosher" salt differ from normal salt ?

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