Marinated Flank Steak

Servings

Serving size

4 ounces steak

COOKING TIME

30 Minutes

CHILLING TIME

<2 hours

Leftover steak is great hot or cold and makes great sandwiches or toppings for salads.

Ingredients

16 ounce Beef flank steak

1/2 tsp. Salt

1/2 tsp., ground Black pepper

1 1/2 tsp. Worcestershire sauce

2 Tbsp. Balsamic vinegar (or red wine vinegar)

1/4 cup Olive oil

3 clove Garlic, raw (crushed)

1/2 tsp. Red Pepper Flakes

1 Tbsp. Rosemary, fresh (about 2 sprigs, optional)

Instructions

Gather all ingredients and equipment.

In a gallon zipper bag, combine the marinade ingredients. Seal bag and shake to evenly distribute.

Add the flank steak to the bag and squeeze out the air while you reseal the bag. Make sure to gently toss or massage the bag to ensure the steak is evenly covered with the marinade.

Refrigerate at least 2 hours, but for best results overnight - or up to 24 hours.

Preheat grill on high. Once the grill reaches 450°F place the steak on the grill and turn the temperature down. If the grill allows, place the two outside burners on medium and leave the center burner off.

Cook until the internal temperature is 130°F - 135°F for medium rare and 145°F for medium.

Remove from grill and let rest for 5 - 10 minutes before slicing.

To slice flank steak cut across the meat fiber grain. Slices should be thin, about 1/4 inch.