This Grilled Flank Steak is the perfect cooking method whether you're simply grilling flank with salt or cooking a marinated piece. This Balsamic Rosemary Marinade pairs nicely with the beef.
Ingredients
1/2cupextra virgin olive oil
1/4cupbalsamic vinegar*
2tbspDijon mustard
2tbspfinely chopped rosemary leaves
4largegarlic clovespressed or minced
2tspkosher salt
½tspfreshly ground black pepper
2lbsflank steak**
Instructions
Combine everything except the flank steak (the olive oil, balsamic vinegar, Dijon mustard, rosemary, garlic, salt, and black pepper) in a gallon-sized ziptop plastic bag. Shake or swish the bag to combine.
Place the flank steak in the bag of marinade and squeeze out as much air as possible before closing the bag tightly. Squeezing out the air ensures that the flank steak is sufficiently coated in the marinade.
Marinate the flank ideally for 4 hours*** and up to 1 day ahead.
Preheat a gas grill on high for at least 10 minutes, heating all burners.
Remove the meat from the marinade, then place in the center of the grill. Close the lid, and cook for 90 seconds.
Check that there are grill marks underneath, then pivot the meat 90 degrees over to the left part of the grill, and again close the lid and cook for 90 more seconds.
Check that there are grill marks underneath, then flip the steak over all the way to the right part of the grill. Close the lid, and cook for 90 seconds.
Pivot the meat 90 degrees back to the center of the grill, close the lid, and cook for another 90 seconds.
Because flank is so thin, there's a good chance it's already done. Check internal temperature with a thermometer. I aim for between 125F and 130F, but you may cook to your desired level of doneness, repeating these 90 second intervals with the lid closed. Just remember that the meat will rise another 5 degrees while resting because of carryover cooking.
Remove the flank to a wire rack or tray and let rest for at least 5 minutes before slicing and serving. Enjoy!
Notes
*There's a huge range of quality with balsamic vinegars. Try to get a good quality balsamic that is aged, which will give a sweeter, less acidic flavor.**You can marinate up to 4lbs of flank with this marinade. However, if doing 4lbs of beef, increase the salt to 4 tsp. Follow a guideline of 1 tsp of kosher salt per pound of meat.***4 hours is ideally the minimum amount of marinating time for imparting good flavor. Feel free to marinate it the day before, but know that the meat will be a bit more tangy. My preferred marinating time is about 8 hours.See the step-by-step photos in the blog post to visually understand moving the beef around the grill so much. This will maximize caramelization and grill marks.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months.Reheating: Place in a 250F oven for about 10 minutes, until the beef feels warm to the touch. You may also try the microwave, but use 50% power and check the beef frequently, as it will very quickly overcook and lose its pink and tender interior.