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1/2 cup balsamic vinegar
1 Tbsp. packed light brown sugar
1 tsp. dried rosemary
Salt and pepper
1 1/2 lb. flank steak
1. Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal it and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning bag over once or twice.
2. Preheat a gas grill to high for 20 minutes. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak to 4 to 6 minutes, turn over, and continue to grill until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill in batches on a lightly oiled ridged grill pan over medium-high heat on stove.)
3. Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving.
KITCHEN TIPS:
Take sides. Roasted new potatoes and a vegetables such as green beans or broccoli make this a complete steakhouse-style meal. Or, to go lighter, toss a green salad with a balsamic vinaigrette and serve it with slices of steak on top. A crusty bread makes the meal complete.
Don't overdo it. Flank steak is lean, tender and flavorful, but be careful not to overcook it, or it can become tough.
1 Tbsp. packed light brown sugar
1 tsp. dried rosemary
Salt and pepper
1 1/2 lb. flank steak
1. Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal it and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning bag over once or twice.
2. Preheat a gas grill to high for 20 minutes. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak to 4 to 6 minutes, turn over, and continue to grill until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill in batches on a lightly oiled ridged grill pan over medium-high heat on stove.)
3. Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving.
KITCHEN TIPS:
Take sides. Roasted new potatoes and a vegetables such as green beans or broccoli make this a complete steakhouse-style meal. Or, to go lighter, toss a green salad with a balsamic vinaigrette and serve it with slices of steak on top. A crusty bread makes the meal complete.
Don't overdo it. Flank steak is lean, tender and flavorful, but be careful not to overcook it, or it can become tough.
