Marinated and Grilled Flank Steak
Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare a flank steak! The rosemary balsamic marinade is mouthwatering!
Servings: 4 people
- 1 1.5-2 pound flank steak
Rosemary Balsamic Marinade
- 1/2 cup olive oil
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons black pepper
- 1/4 cup brown sugar
- 2 Tablespoons Worcestershire sauce
- 1/4 cup balsamic vinegar
- 5 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 2-3 sprigs fresh rosemary
In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.
Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.
Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.
Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!
Calories: 248kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg