Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish.
There are so many ways to enjoy this grilled balsamic flank steak. Our favorites: Served on sandwiches with grilled veggies, or on top of a fresh summer salad.
Servings and Ingredients
|1 (1-1/2-to-2-lbs.) beef flank steak, about 1-inch-thick|
|½ c. Gustare Vita olive oil|
|¼ c. Gustare Vita balsamic vinegar|
|2 tbsp. Hy-Vee brown sugar, packed|
|2 tbsp. Hy-Vee Worcestershire sauce|
|5 Hy-Vee Short Cuts garlic cloves|
|1 ½ tsp. Hy-Vee kosher sea salt|
|1 ½ tsp. Hy-Vee ground black pepper|
|1 tsp. Hy-Vee crushed red pepper|
|3 sprig(s) fresh herbs, such as rosemary and/or oregano|
|1 tbsp. Hy-Vee unsalted butter|
|Fresh oregano leaves, for garnish|
Things To Grab
- Large resealable plastic bag
- Shallow dish
- Small bowl
- Charcoal or gas grill
- Small saucepan
- Meat thermometer
Combine oil, vinegar, brown sugar, Worcestershire sauce, garlic, salt, black pepper, and crushed red pepper; pour over steak in bag. Add herb sprigs. Seal bag; turn to coat Marinate in the refrigerator for 2 to 24 hours.
Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium heat. Remove steak from marinade; transfer marinade to a saucepan. Discard herb sprigs. Grill steak for 12 to 15 minutes for medium-rare (130 degrees), turning once halfway through. Remove from grill and loosely cover with foil; let stand 5 minutes.
Bring marinade to a boil. Stir in butter until melted. Thinly slice steak against the grain and drizzle with cooked marinade. Garnish with oregano leaves, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 450mg
- Total Carbohydrates: 7g
- Protein: 19g