Marinated Flank Steak

 

Marinated Flank Steak

(8 servings)

Ingredients:

1 (1½ - 2 lb.) Beef Flank Steak

½ cup Olive Oil

¼ cup Balsamic Vinegar

2 tbsp. Brown Sugar, packed

2 tbsp. Worcestershire Sauce

5 cloves Fresh Garlic, minced

1½ tsp. Kosher Salt

1½ tsp. Black Pepper

1 tsp. Crushed Red Pepper

3 sprigs Fresh Thyme or Oregano

1 tbsp. Unsalted Butter

Directions:

Trim fat from steak, if any.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-in. intervals.  Place steak in a large resealable plastic bag in a shallow dish.  In a medium bowl, combine oil, vinegar, brown sugar, Worcestershire sauce, garlic, salt, black pepper and crushed red pepper.  Pour mixture over steak in the bag.  Add herb sprigs and seal bag.  Turn to coat and marinate in refrigerator for 2 to 24 hours.  Pre-heat grill to medium and oil grates.  Remove steak from refrigerator and let stand 20 minutes before removing from bag.  Blot steak dry with paper towels before placing on grill.  Transfer marinade to a sauce pan.  Grill 12 to 15 minutes, turning once about halfway through.  This should give you a medium-rare finish.  Time may vary because of grill heat or thickness of steak.  The time above should give you a medium-rare finish.  Let steak rest 5-10 minutes tented under foil before slicing (see note).  While steak is resting, bring marinade to a boil.  Stir in the butter until melted.  After slicing steak, drizzle marinade over slices and serve.

Notes:              Flank steak’s grain basically runs the length of the piece.  So you want to slice it against the grain thinly on a bias.  Not straight up and down.  Start slicing at the thin end and work your way to the thicker end.

Ideas for Future Efforts

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