Buttermilk Steak
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!
- Prep Time: 5 minutes
- Marinating Time: 8 hours
- Cook Time: 10 minutes
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
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
- Combine buttermilk, garlic and rosemary. Grind in a generous amount of pepper. Pour into a zippered plastic bag.
- 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.
- Heat grill to high. Grill steak for 4-5 minutes per side for medium rare.
- Transfer steak to cutting board, cover with foil and let rest for 5 minutes before slicing and serving.
Notes
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- 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.
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- 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/