Ingredients

• ½ cup balsamic vinegar
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• 3 cloves garlic, minced
• 1 teaspoon crushed dried rosemary
• 1 teaspoon ground black pepper
• 12 ounces boneless chuck steak

Directions

• Place steak in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
• Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
• Pour the remaining liquid into a large frying pan. Cook over high heat for 2 minutes. Add steak to pan. Reduce heat to medium-high and cook for 4 minutes. Flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
• Drain liquid from the pan.

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