Ingredients
2 pounds flank steak, scored (optional)
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 tablespoons Worcestershire sauce
4 tablespoons vegetable oil
2 teaspoons Dijon mustard
4–5 cloves garlic, crushed or finely minced
Kosher salt and freshly ground black pepper
Instructions
1. In a shallow dish, combine balsamic vinegar, rice vinegar, Worcestershire sauce, vegetable oil, Dijon mustard, and crushed garlic, whisking until smooth.
2. Place the flank steak in the marinade, ensuring it is evenly coated. Cover and refrigerate for at least 6-8 hours, preferably overnight, flipping once during marination.
3. Preheat your grill or broiler to high heat (approximately 450°F).
4. Remove the steak from the marinade, allowing excess to drip off. Season one side with salt and pepper.
5. Place the steak on the grill or under the broiler, seasoned side down. Cook for approximately 5 minutes per side until medium-rare (135-140°F).
6. When flipping the steak, season the other side with salt and pepper.
7. Once done, remove the steak and let it rest covered loosely with foil for 5-10 minutes.
8. Slice the steak thinly against the grain and serve with grilled zucchini and whipped feta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Ensure a sharp knife and slice thinly against the grain for maximum tenderness.
🌿 Avoid frequent flipping to develop a good sear on the steak.
🔥 A broiler can be an excellent alternative if a grill is not available.
- Prep Time: 10 minutes
- Marinating: 6-8 hours, preferably overnight
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 6 oz
- Calories: 306
- Sugar: 2 g
- Sodium: 247 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.1 g
- Protein: 33 g
- Cholesterol: 91 mg