Grilled Balsamic Flank Steak
Turn up the taste with this bold and savory marinated flank steak. A rich blend of balsamic vinegar, Worcestershire sauce, honey, Dijon mustard, garlic, and fresh rosemary creates a mouthwatering marinade with just the right balance of sweet, tangy, and spicy.
Recipe - The Fresh Grocer - Corporate
Grilled Balsamic Flank Steak
Prep Time15 Minutes
Servings4
Cook Time14 Minutes
0Ingredients
2 garlic cloves, chopped
1/2 cup bowl & basket ™ Balsamic Vinegar
1 tablespoon plus 1 teaspoon bowl & basket ™ Worcestershire Sauce
1 tablespoon bowl & basket ™ Clover Honey
2 teaspoons bowl & basket ™ Dijon Mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
1 1/4 pounds flank steak
1 1/2 teaspoons cornstarch
Chopped fresh parsley for garnish (optional)
Directions
- In large bowl, whisk garlic, vinegar, Worcestershire sauce, honey, mustard, rosemary, salt, black pepper and crushed red pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about 1 1/4 cups marinade.
- Reserve 1/2 cup marinade; cover and refrigerate. Place flank steak in large zip-top plastic bag; pour remaining 3/4 cup marinade over steak. Seal bag, pressing out excess air, massage steak in bag to coat. Refrigerate steak at least 2 or up to 8 hours.
- Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) In small bowl, whisk cornstarch and 1 1/2 teaspoons cold water.
- In small saucepot, heat reserved 1/2 cup marinade to a simmer over medium heat, whisking occasionally; gradually whisk in cornstarch mixture and cook 1 minute or until thickened, whisking constantly. Makes about 1/2 cup sauce.
- Slice steak against the grain; serve garnished with parsley, if desired, along with sauce for dipping.
15 minutes
Prep Time
14 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Annie's Balsamic Vinaigrette, 8 fl oz, 8 Ounce
$4.99$0.62/oz
Bowl & Basket Worcestershire Sauce, 10 fl oz, 10 Fluid ounce
$1.99$0.20/fl oz
Bowl & Basket Clover Honey, 12 oz, 12 Ounce
$4.79$0.40/oz
Bowl & Basket Dijon Mustard, 12 oz, 12 Ounce
$2.19$0.18/oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
Morton Kosher Salt, Coarse, 16 Ounce, 16 Ounce
$2.29$0.14/oz
McCormick Pure Ground Black Pepper, 3 oz, 3 Ounce
$4.69$1.56/oz
McCormick Crushed Red Pepper, 1.5 oz, 1.5 Ounce
$3.99$2.66/oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Nature's Reserve Beef N.Y. Strip Steak, 10 oz, 10 Ounce
$9.99$1.00/oz
Bowl & Basket 100% Pure Corn Starch, 16 oz, 16 Ounce
$2.29$0.14/oz
Fresh Plain Parsley, bunch, 1 Each
$1.49
Directions
- In large bowl, whisk garlic, vinegar, Worcestershire sauce, honey, mustard, rosemary, salt, black pepper and crushed red pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about 1 1/4 cups marinade.
- Reserve 1/2 cup marinade; cover and refrigerate. Place flank steak in large zip-top plastic bag; pour remaining 3/4 cup marinade over steak. Seal bag, pressing out excess air, massage steak in bag to coat. Refrigerate steak at least 2 or up to 8 hours.
- Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) In small bowl, whisk cornstarch and 1 1/2 teaspoons cold water.
- In small saucepot, heat reserved 1/2 cup marinade to a simmer over medium heat, whisking occasionally; gradually whisk in cornstarch mixture and cook 1 minute or until thickened, whisking constantly. Makes about 1/2 cup sauce.
- Slice steak against the grain; serve garnished with parsley, if desired, along with sauce for dipping.