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Balsamic Marinated Flank Steak

by | Jan 13, 2017

This balsamic marinade does double duty as it serves as a vinaigrette and a marinade. The net result is the steak takes on great flavor while it marinates overnight. This marinade comes together fast in a blender with a touch of garlic, rosemary, oregano and mustard.

Balsamic Marinade Recipe:

Balsamic Marinated Flank Steak
Serves 4
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Prep Time
4 hr 30 min
Cook Time
25 min
Total Time
4 hr 55 min
Prep Time
4 hr 30 min
Cook Time
25 min
Total Time
4 hr 55 min
Ingredients
  1. 4 garlic cloves, minced
  2. 1 tablespoon dried rosemary leaves
  3. 1 tablespoon dried oregano
  4. 2 tablespoons whole grain mustard
  5. 1/2 cup balsamic vinegar
  6. 1 cup extra virgin olive oil, plus more for grilling
  7. kosher salt
  8. black ground pepper
  9. 1 3 pound flank steak
Instructions
  1. Combine the garlic, rosemary, oregano, mustard and vinegar in a blender. Puree this until the garlic is minced. With the machine running, gradually add the oil and allow it to blend until it becomes a creamy consistency. Season this balsamic mixture lightly with kosher salt and black pepper.
  2. Add the meat to a zip-type plastic bag and place it in a glass or ceramic baking dish and pour the marinade in the plastic bag, and cover the meat; turn the meat to coat all over. Seal the bag, and place in the refrigerator and allow to marinade for at least 4 hours and as much as 24 hours.
  3. Light the grill or smoker and oil your grill grates. Set your smoker to a temperature of 250 degrees F. I would use the mesquite pellets for this steak. Remove the steak from the marinade, and pat off the excess marinade with paper towels. Season the steak with kosher salt and black pepper.
  4. Grill the steak over moderate heat, turn occasionally, until a light char has begun and an instant read thermometer registers 125 degrees F. This will take about 10 to 12 minutes on the grill. On the smoker, just get yourself a beverage and wait. Smoker time might be 45 minutes.
  5. Transfer the steak to a cutting board, and let it rest for 10 minutes. Slice the meat thinly, against the grain and serve. Use any reserved marinade at the table for a sauce.
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