This tender, juicy flank steak is infused with aromatic rosemary, making it a perfect dish for grilling season.
Ingredients:
- 1½ to 2 pounds flank steak
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions:
- Prepare the Marinade:
- In a bowl, whisk together olive oil, balsamic vinegar, chopped rosemary, minced garlic, salt, and pepper until well combined.
- Marinate the Steak:
- Place the flank steak in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the steak, ensuring it is evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill:
- Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before grilling.
- Preheat the grill to medium-high heat.
- Grill the Steak:
- Remove the steak from the marinade and shake off any excess. Discard the remaining marinade.
- Place the steak on the preheated grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Use an instant-read thermometer to ensure accurate cooking: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Rest and Serve:
- Once cooked, remove the steak from the grill and let it rest for 10 minutes to allow the juices to redistribute.
- Slice the steak thinly against the grain for maximum tenderness.
- Serve immediately, perhaps with a fresh salad or your favorite side dish.
Nutritional Information (per 5-ounce serving):
- Calories: 357
- Protein: 38.68g
- Fat: 21.28g
- Carbohydrates: 0g
Nutritional values are approximate and may vary based on specific ingredients used and cooking methods.