In a resealable plastic bag combine the soy sauce, vinegar, olive oil and rosemary. Add the steaks, seal the bag and refrigerate overnight, turning the bag several times. Preheat a grill or grill pan to high heat. Remove the steaks from the plastic bag, and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare, or until desired doneness. Remove from the grill, sprinkle with black pepper and allow to rest under loosely fitted aluminum foil for 10 minutes.
Rosemary Grilled Steak
ingredients
2 two pounds porterhouse steaks, 3 inches thick
1/2 cup fresh rosemary, finely chopped
1/2 cup Kikkoman Soy Sauce
1/4 cup balsamic vinegar
3 tablespoon olive oil
1 teaspoon coarsely ground black pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
