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 Rockaway

Prep Time15 Minutes

Servings4

Cook Time14 Minutes

Ingredients

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

Servings

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.