Balsamic Marinaded Flank Steak
1 1/2 – 2lb whole flank steak or skirt steak
3 cloves of garlic
1 tbsp dried oregano
1 tbsp rosemary – fresh or dried
1 tbsp onion powder
1 tsp salt
1 tbsp whole-grain mustard
1/2 cup balsamic vinegar
1/2 cup olive oil
salt and fresh ground black pepper to season steak
In a blender, combine garlic, oregano, rosemary, onion powder, mustard, salt, and vinegar. Puree until garlic is minced. With blender on medium speed, stream in olive oil and blend until creamy.
Place steak in a shallow dish or plastic container, and pour marinade over top. Turn steak several times to coat evenly. Cover with plastic wrap or a lid and refridgerate for at least 4 hours, or up to 24 hours.
Remove the steak from the fridge, and let sit at room temperature for about 20 minutes. Meanwhile, Heat the grill* and oil the grates. Remove steak from marinade, letting excess dripp off into container. SAVE THE MARINADE! Season with salt and fresh ground black pepper. Grill steak over medium-high heat, allowing the edges to lightly char. Cook steak to medium and remove to cutting board. Let rest for 5-8 minutes before slicing into thin slices, against the grain.
Place marinade in a small sauce pan over medium-high heat, let it come to a soft boil and reduce for about 5 minutes. You can do this while the steak is resting.
Serve with your favorite veggies, potatoes, etc. If you’d like to serve this with salad, let the steak and reduced marinade chill for about 15 minutes after slicing. Serve over salad with marinade as dressing.
*Cooks Tip: Live in an apartment like Frank and I and/or don’t have easy access to a grill? Heat a grill pan and press over medium heat. Cook the steak for about 5 minutes on each side, turning once.