Grilled Balsamic-and-Garlic Flank Steak

Name: Grilled Balsamic-and-Garlic Flank Steak
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 kilograms flank steak; 1 large garlic clove; 2 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 1 teaspoons thyme leaves

Grilled Balsamic-and-Garlic Flank Steak might be just the main course you are searching for. One serving contains 459 calories, 61g of protein, and 21g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It is perfect for The Fourth Of July. A mixture of olive oil, flank steak, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak.

Ingredients you will need

Marinade

Vinegar

Garlic

Steak

Thyme

Cooking Oil

Equipment you will use

Blender

Let stand for 5 minutes.

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Grill Pan

Grill

Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Ingredients you will need

Steak

Equipment

Blender

Grill Pan

Grill

Ingredients

Servings:

2Tbsps

balsamic vinegar 1kilograms

flank steak 1large

garlic clove 2Tbsps

extra-virgin olive oil 4servings

Salt and freshly ground pepper 1teaspoons

thyme leaves

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. 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. The Peju Province Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.