- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.
Ingredient:
- 1 cup balsamic vinegar
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped rosemary
- 1 (3-pound)porterhouse steak, about 4 inches thick
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground pepper
