Recipe: Balsamic Flank Steak (+an admirable goat)
The keys to cooking a really great flank steak are, from my experience, two fold: #1: Four to 18 hours of marinating time (refrigerated) is highly advised. #2: Quickly cooking the beef using high heat (the broiler or grill) is highly advised. We picked up an amazing local goat cheese at The Produce Station: Our Corner's Creamery's Aged Goat Cheese. What a treat spread over freshly freshly baked olive bread — the perfect prelude to the flank steak dinner.
Yield: 3-4 servings
Marinate Time: 4-18 hours
Active Time: 25 minutes
Cost: apx. $16.00
- 1, 1 1/2-2 pound flank steak
- 2 teaspoons minced garlic
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 heaping tablespoons fresh rosemary (or 1 tablespoon dried ground or crushed rosemary)
1. Whisk together the garlic, vinegar, oil and rosemary. Place steak in a large ziplock bag or nonreactive dish. Pour dressing over beef and marinate four to 18 hours refrigerated, turning occasionally.
2. If time allows, let steak stand 45-60 minutes at room temperature. Prepare grill to high heat or preheat broiler.
3. Remove meat from marinade and season both sides with kosher salt and freshly ground pepper. Grill or broil the steak about five minutes on each side for medium-rare. Allow the meat to rest 10 minutes. Slice the meat thinly across the grain at a sharp angle and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 18, 2010.