MARINADE:
4 ounces olive oil
4 ounces balsamic vinegar
2 tablespoons fresh rosemary, chopped
2 ounces garlic, minced
1 teaspoon pepper
2 pounds beef flank steak (2-3 lb.) (1-1 1/2 kg)
Servings: 6
1. Combine the marinade ingredients in a hotel pan.
2. Add the flank steak to the marinade and coat completely. Allow the meat to marinate for at least 4 hours.
3. Grill the steak rare to medium rare. If cooked further, the meat will become extremely tough.
4. Carve into 1/4-inch (6-millimeter) thick slices, cutting diagonally across the grain.
4 ounces olive oil
4 ounces balsamic vinegar
2 tablespoons fresh rosemary, chopped
2 ounces garlic, minced
1 teaspoon pepper
2 pounds beef flank steak (2-3 lb.) (1-1 1/2 kg)
Servings: 6
1. Combine the marinade ingredients in a hotel pan.
2. Add the flank steak to the marinade and coat completely. Allow the meat to marinate for at least 4 hours.
3. Grill the steak rare to medium rare. If cooked further, the meat will become extremely tough.
4. Carve into 1/4-inch (6-millimeter) thick slices, cutting diagonally across the grain.
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