Garlicky Balsamic Flank Steak Recipes

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

GARLICKY BALSAMIC FLANK STEAK

Steps:

• Using a tenderizing tool, pierce flank steak on both sides; set aside.
• Place all marinade ingredients in a small bowl and whisk until slightly thickened.
• Pour marinade into a large zipper freezer bag and add the steak. Turn bag several times to coat the meat. Place in the refrigerator and marinate at least 2 hours, preferably overnight.
• Heat outside BBQ grill (or indoor broiler) to high heat. Cook steak 8 minutes each side for rare, 10 minutes each side for medium. FYI flank steak is too tough to do well done IMO.
• Remove steak from grill and tent with foil. Let rest 10 minutes before slicing. Remember to slice across the grain in about 1/2-inch slices cutting on an angle for best presentation.

BALSAMIC MARINATED FLANK STEAK

Steps:

• 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.