Balsamic-Marinated Flank Steak

Dope that I am, I took great pictures of a beautiful flank steak we had the other day, well, they looked great to me. I thought I uploaded the photo's to store on Picassa until I finished with the post, but nope. No photo. Not anywhere. And I did the grilling this time. Perfectly cooked, grilled marinade crust on the outside, pink rare on the inside, the ends more well done. Came out perfect, I tell ya!  But even without a picture, I had to post this recipe, it's fantastic. We've had such pretty weather the past few days here. Perfect grill weather. And I checked the grill cookbooks for a marinade. Came up with this one from Bobby Flay. A lot of flavor, it was super. So that's my review. A HUGE THUMBS UP! but if you want to see it and not take my word for it, then you just have to make it yourself. Great recipe, takes no time, simple. But so good. Highly recommended.

From the book Boy Gets Grill by Bobby Flay!

Balsamic-Marinated Flank Steak
Source: Bobby Flay - Boy Gets Grill
adapted There's Always Thyme to Cook
Printable Recipe

1/2 cup balsamic vinegar
3/4 cup olive oil
4 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped rosemary leaves (I used 1 tablespoon dried)
1 (1 1/2- to 1 3/4-pound) beef flank steak
Salt and freshly ground pepper

Whisk together the vinegar, the oil, the garlic and rosemary in a large dish (or use a large Ziploc freezer bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours, turning every 2 hours.

Heat the grill to high.

Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. (Do not close lid on grill unless it is cold or windy) Turn steak over, reduce the heat to medium or move to a cooler part of the grill, and grill until medium-rare, 3 to 4 minutes more. Be careful not to overcook.

Remove the steak to a cutting board and let rest for 5 minutes. Cut into 1/2-inch thick slices against the grain of the meat.

Food on Friday at Carole's Chatter 
 

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