Some people are afraid of flank steak, or, like my dad, hadn't had a good flank steak until we cooked this up. Honestly I think a lot of people just overcook it. Don't be afraid of a rarer steak--this steak is best on the medium rare side, or even rarer than that. Trust me. You will not be disappointed.
Here we go:
Serves 4; can be doubled for
½ cup balsamic vinegar
¾ cup olive oil
4 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped rosemary leaves
1 (1 ½- to 1 ¾-pound) beef flank steak
Salt and freshly ground pepper
1. Whisk together the vinegar, the oil, the garlic and rosemary in a large dish (or use a thick, sealable plastic 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.
2. Heat your grill to high.
3. 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 and/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. *(If your steak is larger, grill for an extra 1 to 2 minutes per side, but be careful not to overcook).
4. Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch thick slices against the grain of the meat.
Serve immediately with slices of grilled crusty bread and a salad. We usually just have steak, to be completely honest. We're beef people, after all.
7 comments:
what temperature is "high" considered on a grill? i use a big green egg, and am sure that my "high" temperature is much hotter than the average grill.
thanks.
I'm not familiar with a "big green egg" but I can tell you what Bobby says in his book:
"You can use the time-tested method of holding your hand a few inches--about four--above the grate and seeing how long you can keep it there. I know it sounds a little dangerous, but you'll pull your hand back at just the right moment. High = 2 counts; Medium-high = 4 counts..."
Hope that helps! Incidentally, the counts go up by twos from there as the temp decreases.
Hello! Was curious about nutrition information?
Made this tonight! Cooked on the stovetop in a cast iron skillet and it was fabulous!!!
I marinaded this all day, but not much of the flavor came through. OK but not great.
I made this last night in a cast iron skillet. I didn't really like the taste, so I added a drizzle of honey across the top after cooking. Really improved the taste.
I’ve made this recipe for years and it’s a family favorite. I do double the marinade and mix equal parts regular balsamic & balsamic glaze. The glaze helps create a hint of caramelization on the meat. Thank you for sharing!
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