Balsamic-Marinated Flank Steak

Name: Balsamic-Marinated Flank Steak
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 1 teaspoon dried rosemary; 680 grams flank steak; 1 Tbsp packed light brown sugar; 6 servings Salt and pepper

You can never have too many main course recipes, so give Balsamic-Marinated Flank Steak a try. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 182 calories, 24g of protein, and 6g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your valentin day event. A mixture of salt and pepper, rosemary, flank steak, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag.

Ingredients you will need

Rosemary

Vinegar

Sugar

Salt

Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice.

Ingredients you will need

Marinade

Steak

Meat

Preheat a gas grill to high for 20 minutes.

Equipment you will use

Grill

Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak for 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.)

Ingredients you will need

Salt And Pepper

Marinade

Steak

Meat

Equipment you will use

Grill Pan

Grill

Stove

Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Aluminum Foil

Equipment

Ingredients

Servings:

118milliliters

balsamic vinegar 1teaspoon

dried rosemary 680grams

flank steak 1Tbsp

packed light brown sugar 6servings

Salt and pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Rabble Merlot. It has 4.1 out of 5 stars and a bottle costs about 20 dollars.