Jul 14 2026
Restaurants›Urban Plates›Grilled Grass Fed Steak Family Meal Recipe

Grilled Grass Fed Steak Family Meal Recipe

Inspired by Urban Plates
Time2h
Serves4

Make Grilled Grass Fed Steak Family Meal Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Marinade

Sides

Method

Preparation of Marinade

  1. 1

    Prepare the Marinade

    In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and black pepper until well combined.

  2. 2

    Marinate the Steak

    Place the grass fed steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Grilling the Steak

  1. 3

    Preheat the Grill

    Preheat your grill to medium-high heat, about 400°F (200°C).

  2. 4

    Grill the Steak

    Remove the steak from the marinade and allow excess marinade to drip off. Place the steak on the grill and cook for about 6-7 minutes per side for medium-rare, or until it reaches your desired doneness.

  3. 5

    Rest the Steak

    Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Preparing the Sides

  1. 6

    Prepare the Asparagus

    While the steak is marinating, wash and trim the asparagus. Toss with olive oil, salt, and black pepper.

  2. 7

    Grill the Asparagus

    Place the asparagus on the grill alongside the steak during the last 5-7 minutes of cooking. Grill until tender and slightly charred.

  3. 8

    Serve the Cherry Tomatoes

    In a bowl, toss the halved cherry tomatoes with a drizzle of olive oil, salt, and black pepper. Serve fresh alongside the grilled steak and asparagus.

More from Urban Plates