Sunday, August 7, 2011

Grilled Flank Steak with Rosemary and Vinegar Marinade

Grilled Flank Steak with Rosemary and Vinegar Marinade

6 servings

1 cup red wine vinegar
1 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/2 cup firmly packed brown sugar
2 tablespoons whole-grain mustard
2 tablespoons dried rosemary
2 cups olive oil
Kosher salt and freshly ground black pepper to taste
3 pounds flank steak

1. In a large bowl combine the red wine vinegar, balsamic vinegar,
Worcestershire sauce, soy sauce, brown sugar, mustard, rosemary,
both olive oils, and salt and pepper to taste. Whisk together until
thoroughly blended. Reserve once cup of marinade for later use.
2. Add the steak to the remaining sauce in the zip-lok bag and
marinate for at least 1 hour or overnight.
3. Prepare a fire in the grill. Cook the flank steak to desired
doneness. 4-6 minutes per side for medium rare.
3. Remove the steak from the grill and place on a cutting board.
Loosely cover the steak with aluminum foil and allow the steak to
rest for 5-10 minutes. Slice the steak along the grain
into half-inch slices. Serve at once with the reserved sauce.

Cook's Notes: I made the marinade on Friday night and placed the steak and the marinade in a zip-lok bag. The steak marinated overnight and cooked it last night for dinner. The marinade permeate the steak and I will definitely make this again. I drizzled a little of the reserved marinade over the sliced steak and it complimented the meat well.

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