Balsamic-Marinated Flank Steak

Balsamic-Marinated Flank SteakRecipe
Photo: Ryan Benyi; Styling: Stephana Bottom
Serves 6

Cost per Serving:



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1/2 cup balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon dried rosemary
Salt and pepper
1 1/2-pound flank steak


Prep: 5 Minutes
Cook: 10 Minutes
Chill: 20 Minutes

1. Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice to redistribute marinade.

2. Preheat a gas grill to high. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard leftover marinade. Grill steak for 4 to 6 minutes, carefully turn over, and continue to grill until meat reaches desired doneness, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill steak on a lightly oiled ridged grill pan over medium-high heat on stove, for same amount of time.)

3. Transfer steak to a cutting board, tent loosely with foil and let stand 5 minutes. Slice steak thinly against grain and serve.

Created date

January 2010

Nutritional Information

Calories 199
Fat 8 g
Satfat 4 g
Protein 23 g
Carbohydrate 5 g
Fiber 0.0 g
Cholesterol 57 mg
Sodium 471 mg