Balsamic Marinaded Flank Steak

Balsamic Marinated Grilled Flank Steak

Description

Savory, herbaceous, and deeply flavorful, this flank steak is marinated with 25 Star Dark Balsamic, Garlic Infused Olive Oil, Rosemary Infused Olive Oil, Dijon, and garlic, then grilled hot and fast for a beautifully browned exterior and juicy center. A brief rest and thin slicing against the grain keep every bite tender.

Ingredients

2 pounds flank steak
2 tablespoons Garlic Infused Olive Oil
2 tablespoons Rosemary Infused Olive Oil
⅓ cup 25 Star Dark Balsamic
1 tablespoon Dijon mustard
3 cloves garlic, finely minced or grated
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
Optional for serving: 1–2 tablespoons 25 Star Dark Balsamic
Fresh parsley or rosemary, for garnish

Instructions

• In a bowl, whisk together Garlic Infused Olive Oil, Rosemary Infused Olive Oil, 25 Star Dark Balsamic, Dijon mustard, garlic, salt, and black pepper.

• Place the flank steak in a large resealable bag or nonreactive shallow dish. Pour the marinade over the steak and turn several times to coat thoroughly.

• Cover or seal and refrigerate for 2–8 hours, turning once or twice if convenient.

• Prepare a grill for two-zone cooking with a hot direct-heat side and a cooler side. Clean and lightly oil the grill grates.

• Remove the steak from the marinade, allowing the excess to drip away. Discard the used marinade. Pat the surface of the steak lightly with paper towels to remove excess moisture while leaving the meat seasoned.

• Grill over direct high heat for about 3–4 minutes on the first side. Flip and cook about 3 minutes on the second side, watching carefully because the balsamic can brown quickly.

• Begin checking the thickest part of the steak with an instant-read thermometer. If the exterior is well browned before the center reaches your preferred doneness, move the steak to the cooler side of the grill and continue cooking until done.

• For medium-rare, remove the steak at about 125–130°F. For medium, remove at about 135–140°F. The temperature will continue to rise slightly as the steak rests.

• Transfer the steak to a clean cutting board and rest for 10 minutes.

• Identify the direction of the muscle fibers, then slice the steak thinly across the grain at a slight angle.

• If desired, finish the sliced steak with 1–2 tablespoons fresh 25 Star Dark Balsamic and garnish with parsley or rosemary before serving.

Chef’s Tip

Flank steak is lean and naturally fibrous, so two details make an enormous difference: avoid overcooking it and slice it thinly against the grain. Because this marinade contains balsamic, watch the surface closely over high heat and move the steak to the cooler side of the grill if it begins browning too quickly.

Flavor Variations

• Fig Dark Balsamic adds a deeper fruit character that pairs naturally with grilled beef and rosemary.
• Black Truffle Extra Virgin Olive Oil can be used very lightly as a finishing oil after slicing for an earthy steakhouse-style variation.
• Add ¼–½ teaspoon crushed red pepper flakes to the marinade for gentle heat.
• For an especially garlic-forward version, use only Garlic Infused Olive Oil in place of the combination of Garlic and Rosemary oils.

Pairings

Serve with roasted or grilled vegetables, garlic mashed potatoes, roasted potatoes, grilled corn, Caesar salad, a simple arugula salad, or crusty bread.

Recipe Notes

Flank steak varies considerably in thickness, so use cooking times only as a guide and rely on an instant-read thermometer for doneness. Medium-rare will generally give this lean cut the juiciest, most tender result.

Discard the marinade after removing the raw steak. If you want additional balsamic flavor at serving, use fresh balsamic from the bottle rather than the marinade that contacted raw meat.

The optional finishing balsamic should be used lightly. The steak is already seasoned with balsamic in the marinade, so the goal is to brighten the sliced meat rather than coat it heavily.

Skirt steak can also work with this preparation, but because it is often thinner than flank steak, begin checking it for doneness earlier.

Bring This Recipe to Life

Garlic Infused Olive Oil

Rosemary Infused Olive Oil

25 Star Dark Balsamic

Fig Dark Balsamic

Black Truffle Extra Virgin Olive Oil