Fire up the grill! This recipe’s balsamic vinaigrette doubles as a marinade, giving the flank steak tons of flavor. Serve the sliced steak over toasted bread with grilled vegetables, in a sandwich, or even on its own with your favorite side dish, you decide.

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Balsamic Marinated Flank Steak
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cloves garlic sliced
  • 1 Tbsp rosemary leaves
  • 1 Tsbp dried oregano
  • 2 Tbsp whole-grain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil plus more for grilling
  • kosher salt
  • freshly ground pepper
  • 1 3lb flank steak
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cloves garlic sliced
  • 1 Tbsp rosemary leaves
  • 1 Tsbp dried oregano
  • 2 Tbsp whole-grain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil plus more for grilling
  • kosher salt
  • freshly ground pepper
  • 1 3lb flank steak
Instructions
  1. In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
  2. Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
  3. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
  4. While you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everything over toasted bread, then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak.
By | 2018-05-06T20:47:44+00:00 May 6th, 2018|Recipe|0 Comments