Wednesday, May 7, 2014

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak
(4 servings)


¼ cup Balsamic Vinegar
2 tbsp. Extra Virgin Olive Oil
1 tsp. Dry Basil
1½ tsp. Dijon Mustard
1 clove Fresh Garlic, minced
½ tsp. Sugar
1 ½ – 2 lb. Flank Steak
as needed Seasoning (see note)


Combine well the first 6 ingredients in a large zip-lock bag. Place flank steak in bag and seal. Put the bag in a 9x13 baking dish and place in refrigerator for minimum of 6 hours up to overnight. Remove steak from bag, drain and pat dry with paper towel. Season steak on both sides and grill over medium-high heat for about 8 to 10 minutes per side depending on desired doneness. Let meat rest for 5 to 10 minutes before slicing on the bias starting at the thin end working to the thick end. Serve with favorite sides dishes.

Note: I season all my meat for the grill with the following 4 ingredients, seasoned salt, black pepper, onion powder and garlic powder. Use as much or little as meets your tastes.

Ideas for Future Efforts

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