Steak- Balsamic Marinated Flank Steak
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Lunch - Brunch - Dinner
A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard. Serve the sliced steak over toasted bread with grilled vegetables or in an epic steak sandwich.
- 2 garlic cloves, sliced
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
1/2 cup Maine-ly Drizzle's 18yr aged traditional balsamic vinegar
1 cup Maine-ly Drizzle's extra-virgin olive oil, of your choice, plus more for grilling
- Kosher salt
- Freshly ground pepper
- One 3-pound flank steak
In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually 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 top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Light a grill and oil the grates. Remove the steak from the marinade, letting the excess 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 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table
While you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everything over toasted bread, then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak.