Grilled Marinated Flank Steak

Serves 6 to 8

This is one of my favorite recipes for grilled beef flank steak. Other than the marinating time, it is quick, easy and a relatively healthy cut of beef. Plan ahead so you have time to marinate the meat. The marinade can be used with any beef steak that you prefer. If you do not have a grill, the steak can be broiled and I have included those instructions.

Ingredients

• 1 beef flank steak, about 2 pounds
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 4 large garlic cloves, finely minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Place steak in shallow dish. Combine the remaining ingredients, except the salt, and pour over meat. Cover and marinate in refrigerator, turning occasionally, for at least 2 hours or overnight.

To cook the steak, preheat broiler or prepare grill to high heat. Remove excess marinade with paper towels, then season on both sides with salt. Broil or grill to desired doneness, about 5 minutes per side for medium-rare, depending on thickness. To serve, cut into thin slices across the grain.

Notes: The versatility of this marinade is endless. Red wine vinegar and/or red wine can be substituted for the balsamic vinegar. If you prefer soy sauce to Worcestershire sauce, use it. Finely chopped shallots or onions can be added. Any fresh or dried herbs can be used according to your preference. Once the technique of preparing a marinade is mastered, along with a sense of what goes well with red versus white meat or fish, you will never again need to buy it in a bottle. It is important to remember that with flank steak, as well as most any meat, it is essential to slice across the grain. If you slice with the grain, the meat will be tough. Also, any grilled or roasted meat requires a resting time after cooking to ensure that the juices will not be released. A flank steak should rest approximately seven minutes before slicing.