Balsamic Flank Steak --we use this marinade all summer long for grilling; we've done pork, chicken, beef, eggplant. All delicious, at least once a week.
1/2 cup balsamic vinegar
2 T brown sugar
2 garlic cloves, minced
1 t crushed dried rosemary --I put in 2-3 fresh sprigs because rosemary grows like crazy out here
salt and pepper
1 1/2 lb flank steak
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 t coarse salt, and 1/2 t ground pepper. Pierce meat all over with fork; add marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
Baked potatoes (pricked with a fork, 5 min high in microwave) with the fixin's
Grilled asparagus (wash and snap of bottoms of asparagus, drizzle and toss with olive oil, salt and pepper, leave on the grill with the steak for 5-10 min)
Fruit of your choice
This menu has been used for Luke's birthday dinner and 2 Sunday dinners. Looks fancy, but takes so little time. Enjoy!
1 comment:
This sounds really tasty. I look forward to trying it out. I'm all for recipes that involve the words easy, tasty, and steak. Not to mention cheap as flank won't break the bank. Many thanks!
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