1 1/2 pound flank steak, trimmed of excess fat and silver skin
1/3 cup balsamic vinegar
1 garlic clove, minced
1 Tbl brown sugar
2 tsp Worcestershire sauce
salt and pepper
Place vinegar, garlic, sugar, and Worcestershire in a gallon zip-lock bag. Add the flank steak and press out excess air so the marinade is covering the steak. Marinate at room temperature for 30 minutes. While steak marinates, heat your grill to high. Remove steak from marinade, and discard marinade and bag. Sprinkle both sides of the steak with salt and pepper. Grill, uncovered, 5 to 7 minutes per side, until internal temperature reaches 130 for medium doneness. Place on a cutting board and cover with aluminum foil. Rest 10 minutes, then slice very thinly against the grain and serve.
Makes 6 servings
1/3 cup balsamic vinegar
1 garlic clove, minced
1 Tbl brown sugar
2 tsp Worcestershire sauce
salt and pepper
Place vinegar, garlic, sugar, and Worcestershire in a gallon zip-lock bag. Add the flank steak and press out excess air so the marinade is covering the steak. Marinate at room temperature for 30 minutes. While steak marinates, heat your grill to high. Remove steak from marinade, and discard marinade and bag. Sprinkle both sides of the steak with salt and pepper. Grill, uncovered, 5 to 7 minutes per side, until internal temperature reaches 130 for medium doneness. Place on a cutting board and cover with aluminum foil. Rest 10 minutes, then slice very thinly against the grain and serve.
Makes 6 servings
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