Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.
Print This Page

Balsamic Marinated Flank Steak

FOOD & WINE Wine Club Balsamic Marinated Flank Steak FOOD & WINE Wine Club Balsamic Marinated Flank Steak
Flank steak gets powerful flavor from a 24-hour marinade in balsamic vinaigrette. Any extra can be drizzled on top after grilling.
Servings: 8
Total Time: 30 minutes plus 4 hours marinating
2 garlic cloves, sliced
1 tablespoon rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole-grain mustard
½ cup balsamic vinegar
1 cup extra-virgin olive oil, plus more for grilling
Kosher salt and freshly ground pepper
One 3-pound flank steak
1. In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
2. Add the meat to a glass or ceramic baking dish and pour all but ¼ cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
3. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table. —Grace Parisi

SERVE WITH Grilled halved cherry tomatoes, sliced leeks and bread.