![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2024\/10\/Balsamic-Flank-Steak-scaled.jpg\")
<\/a><\/figure>\n\n\n\nRecipe from What Molly Made.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- \n
- 1.5 lb. flank steak<\/li>\n\n\n\n
- 2 tsp. Dijon mustard<\/li>\n\n\n\n
- 4 cloves garlic, minced <\/li>\n\n\n\n
- 2 tsp. onion powder<\/li>\n\n\n\n
- 3\u00a0TBSP soy sauce<\/li>\n\n\n\n
- 3 TBSP olive oil<\/li>\n\n\n\n
- 1\/2 c. balsamic vinegar plus more as needed<\/li>\n\n\n\n
- Salt and black pepper to taste<\/li>\n<\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- \n
- Marinate:<\/strong> Add the Dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.<\/li>\n\n\n\n
- Cook: <\/strong>When you\u2019re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450\u00b0F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135\u00b0F, which allows for 5-10 degrees of carryover cooking while it rests.<\/li>\n\n\n\n
- Remove the flank steak to a clean cutting board and let it rest for 10 minutes.<\/li>\n\n\n\n
- Balsamic Glaze:<\/strong> While the flank steak is resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinating to make it safe to eat. Make sure it\u2019s a rolling boil of 165\u00b0F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.<\/li>\n\n\n\n
- Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain, and then drizzle with remaining balsamic glaze, as desired.<\/li>\n<\/ol>\n\n\n\n
Balsamic Flank Steak:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
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