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Dinner Party to Welcome Spring

Posted by Peggy on May 5, 2015

Spring Green Risotto
Balsamic Flank Steak

Ingredients

  • 1 teaspoon minced garlic
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons chopped fresh rosemary (or 1 tablespoon crushed dry)
  • 1 1/2-2 pounds flank steak
  1. Whisk together garlic, vinegar, oil and rosemary. Season to taste with kosher salt and freshly ground pepper.
  2. Place the steak in a large resealable plastic bag or nonreactive dish. Pour 1/2 marinade over meat and marinate 2-16 hours refrigerated, turning occasionally. Refrigerate remaining half of the marinade; you will use this to later season asparagus and potatoes.
  3. Remove meat from marinade, pat dry and season both sides with kosher salt and freshly ground pepper. If time permits, allow steak to stand 1 hour at room temperature. Prepare grill to high heat.
  4. Grill the steak 4-6 minutes (depending on the thickness of steak and heat of grill) on each side for medium-rare; flank steak toughens the longer it is cooked.
  5. Allow the meat to rest 10 minutes before slicing. Slice the meat thinly across the grain at a sharp angle and serve.

Marinate Time: 2-16 hours

Active Time: 10 minutes

Grill Time: 8-12 minutes

Number of servings (yield): 4-6

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