Balsamic Herb Round Steak

Balsamic Herb Round Steak

Servings: 4

A Grill/Broil/Marinate recipe with Harris Teeter Reserve Angus Eye of round or Reserve Angus Round steak


  • 1 2-pound Harris Teeter beef boneless round steak, ½ to ¾ inch thick
  • Cherry tomatoes (optional)
  • Fresh oregano (optional)


  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 ½ teaspoons Dijon mustard
  • 3 tablespoons fresh oregano
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt


  1. In a small bowl, whisk together vinegar, oil and Dijon mustard until blended. Stir in remaining marinade ingredients. Place steak in glass dish, and pour marinade over steaks. Cover, and refrigerate for 4 to 6 hours.
  2. Preheat grill to medium heat. Place steak on grill. Cook for 10 to 12 minutes or until meat reaches 145° F on an internal meat thermometer for medium doneness.
  3. Use leftover marinade to baste steak while cooking. Garnish with cherry tomatoes and fresh oregano, if desired.