- 2.5 sliced Garlic cloves
- 1 tablespoon Rosemary leaves
- 2.5 tablespoons Whole-grain mustard
- 2/3 cup Balsamic vinegar
- 1.25 cups Extra-virgin olive oilplus more for grilling
- Kosher salt
- 1 tablespoon dried Oregano
- freshly Ground pepper
- 3 pound one Flank Steak
This lean and tough cut needs to be marinated before grilling to make it tender. Once that is done correctly, This marinated steak will come up so moist and flavorful.
Balsamic-Marinated Flank Steak
by Luke McCoy @ flickr
In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar and puree before the garlic is minced.
With the device on, steadily add the oil and blend until creamy.
Season lightly with salt and pepper.
Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on the top; turn the meat to coat.
Cover with plastic wrap and refrigerate for at least 4 hours up to 24 hours.
Light your grill and oil the grates.
Remove the steak from the marinade, letting the surplus 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 five minutes.
Thinly cut the meat against the grain and serve, passing the rest of the vinaigrette at the table.