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Buttermilk Steak

Buttermilk steak slices on a cutting baord.
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5 from 6 reviews

Marinate your steak in this glorious bath of buttermilk, garlic, rosemary and pepper for a tender and delicious barbecued supper. Buttermilk steak for the win!

Ingredients

Scale
  • One 1 1/2 to 2 pound steak  (flank, skirt and top round steak all work well for this recipe)
  • 2 cups buttermilk
  • 4 cloves garlic, peeled and smashed
  • 4 fresh rosemary sprigs, rolled between your palms to crush the leaves
  • Fresh ground pepper

Instructions

  1. Combine buttermilk, garlic and rosemary. Grind in a generous amount of pepper. Pour into a zippered plastic bag.
  2. Add the steak to the bag, seal and turn it over a few times to make sure the steak is coated. Place in fridge for at least 8 hours, or overnight.
  3. Heat grill to high. Grill steak for 4-5 minutes per side for medium rare.
  4. Transfer steak to cutting board, cover with foil and let rest for 5 minutes before slicing and serving.

Notes

    • Steak: I usually go for a flank steak for this recipe, but other cuts such as top round, skirt steak, bottom round and top round will all work. They all have a robust flavor, but need to be marinated to break down some of the tough fibers inside.

    • Buttermilk: You can use either regular or low-fat. Look for it near the cream and milk in your dairy section.

Find it online: https://www.framedcooks.com/buttermilk-grilled-steak/