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Balsamic-Marinated Flank Steak

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 5 mins
Cook time 10 mins
Chill time 20 mins
Yield Serves 6

Ingredients

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

Nutrition 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

How to Make It

  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.

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