| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Passive Time | 6 hours |
| Servings |
people
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Ingredients
- 1 2 lb. flank steak trimmed
- 1 cup balsamic vinegar
- 1 cup olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic salt
- 2 teaspoons ground pepper
Ingredients
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Instructions
- In a bowl, whisk together the balsamic vinegar, olive oil, dijon mustard, Worcestershire sauce, rosemary, oregano, onion powder, garlic salt, and ground pepper.
- Place the flank steak in the ziploc bag. Pour the balsamic marinade into the bag, coating the steak with the marinade. Remove excess air from the bag and seal.
- Let marinate for at least six hours (for best flavor) and up to 48 hours.
- Preheat the grill to 400 degrees. Once hot, grill the steak for 5-6 minutes on each side for medium rare, or until the internal temperature reaches 145 degrees.
- Remove from heat. Let stand for 5 minutes. Thinly slice the steak across the grain, Serve and enjoy!
Recipe Notes
Our wine choice: the 2011 Lauren Ashton Cellars Cuvee Mirabelle. With notes of pepper, smoke, and dark berries, this wine pairs perfectly with the balsamic flavors in the flank steak. Cheers!
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