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 - ShopRite of East Haven
Grilled Balsamic Flank Steak
Prep Time15 Minutes
Servings4
Cook Time14 Minutes
0Ingredients
2 garlic cloves, chopped
1/2 cup bowl & basket â„¢ Balsamic Vinegar
1 tablespoon plus 1 teaspoon bowl & basket â„¢ Worcestershire Sauce
1 tablespoon bowl & basket â„¢ Clover Honey
2 teaspoons bowl & basket â„¢ 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
$1.00 avg/ea$3.99/lb
Bowl & Basket Specialty Aged Balsamic Vinegar of Modena, 8.5 fl oz
$8.79$1.03/fl oz
Bowl & Basket Worcestershire Sauce, 10 fl oz
$2.19$0.22/fl oz
Bowl & Basket Clover Honey, 12 oz
$3.69$0.31/oz
Bowl & Basket Dijon Mustard, 12 oz
$1.99$0.17/oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
$1.99$3.02/oz
McCormick Sea Salt Adjustable Grinder, 2.12 oz
$2.99$1.41/oz
McCormick Pure Ground Black Pepper, 3 oz
$4.99$1.66/oz
Badia Crushed Red Pepper, 12 oz
$7.39$0.62/oz
Bowl & Basket Extra Virgin Olive Oil, 51 fl oz
$15.99$0.31/fl oz
USDA Choice Beef Flank Steak, Average Weight 1.5 lb Pack
$19.49 avg/ea$12.99/lb
Bowl & Basket 100% Pure Corn Starch, 16 oz
$2.99$0.19/oz
Fresh Plain Parsley, bunch
$1.99
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.