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Fire up your grill and make this tasty garlicky balsamic flank steak!
Flank Steak: A Real Treat
Flank steak is experiencing a popularity come-back lately. It’s a little chewy but becomes quite nice if it’s marinated well. Not too long ago I read it was the original London broil. Just how accurate that is, I can’t say. However, it’s become rather the in thing to throw on the BBQ.
If you’re looking for a similar cut that’s a bit more tender, then flat iron steak is a good choice, however, it’s more costly. There are many great sales on flank steak lately so for me it’s a good choice just as long as you tenderize and marinate it well.
For readers in the EU and UK, an equivalent cut would be bavette steak or hanger steak.
With tougher cuts of meat, I will tenderize in addition to marinating because my teeth are no longer what they could be. But it’s a good general practice to do it anyway.
I use one of those tenderizers that pierce the meat rather than use a commercial tenderizer. That way I’m not adding any chemicals to my food.
Because I’m piercing the meat, the marinade also infuses into the steak so you get tons more flavor.
Also, be careful to cut flank steak across the grain. that way it’ll be less chewy too.
Hello Garlic Lovers
Now for the best part–this marinade.
Actually, it never started out to be a marinade. Funny enough it was a dressing for a roasted veggie salad. When I tasted that dressing, I new it had possibilities for other uses. It’s so good, I even considered drinking–yes drinking–the leftovers. And yes, it’s that good!!!
Use as much garlic as your heart desires. My amounts give a great garlicky flavor, but if you want more punch then add more. Likewise if you’re not as big a fan as I am, then go with less. One thing I always do now with garlic is use a garlic press. I find that pressing garlic results in it giving much more flavor.
Garlicky Balsamic Flank Steak
- 2 lb flank steak
- Using a tenderizing tool, pierce flank steak on both sides; set aside.
- Place all marinade ingredients in a small bowl and whisk until slightly thickened.
- Pour marinade into a large zipper freezer bag and add the steak. Turn bag several times to coat the meat. Place in the refrigerator and marinate at least 2 hours, preferably overnight.
- Heat outside BBQ grill (or indoor broiler) to high heat. Cook steak 8 minutes each side for rare, 10 minutes each side for medium. FYI flank steak is too tough to do well done IMO.
- Remove steak from grill and tent with foil. Let rest 10 minutes before slicing. Remember to slice across the grain in about 1/2-inch slices cutting on an angle for best presentation.
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Sounds great but would have appreciated the marinade recipe with this so when you print, it’s a complete recipe.
Judith Hanneman says
I did want to point people to the recipe the marinade comes from too. It would definitely complement this steak plus it’s also a delicious regular salad dressing!