Grilled Balsamic and Soy Marinated Flank Steak

DENMOZZ

"Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade left over from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 4 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  1. Combine onion, garlic, oil, vinegar, soy, mustard, rosemary, salt and pepper in a mixing bowl using a wire whisk or blender until well combined, about 30 seconds.
  2. Place meat in large zip lock plastic bag. Pour marinade over meat. Refrigerate steak for a minimum of 30 minutes or up to 2 days.
  3. Place marinated flank steak on grill over hot coals. Brush with extra marinade throughout grilling. Grill until golden and cooked to desired doneness, about 6-8 minutes on each side (medium-rare). Transfer grilled flank steak to a serving plate or dish to collect juices.
  4. Using a sharp knife, slice the meat thinly across the grain.
  5. Serve slices with desired accompaniments; drizzle with collected meat juices.

Reviews

Read all reviews 0

Other stories that may interest you