Balsamic Marinated Flank Steak

May 7, 2011 · 0 comments

Balsamic Marinated Flank Steak
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-5 sprigs fresh rosemary
  • 1-1/2 pound flank steak

  • In a sealable zip top bag, combine balsamic, olive oil, and garlic. Score steak on both sides by making long shallow lines in a criss-cross pattern. Sprinkle with salt and pepper. Place steak in the bag, turning to ensure even distribution of marinade. Place the rosemary sprigs between your hands and rub them together a little bit, as if it’s cold and you are trying to warm your hands. This will help release the flavor. Throw the rosemary in the bag with the marinade and the steak and let it sit overnight.
  • Heat grill over direct medium-high. Remove steak from bag and discard marinade. Grill steak to medium rare (or preferred temperature), turning a few times to ensure even cooking.
  • Remove steak from grill and place on a cutting board. Cover with foil for about 5 minutes to allow steak to “rest” and become juicy. Slice steak across the grain and serve with additional rosemary for garnish, if you’d like.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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