Grilled-Flank-Steak-Fcb_1
Description
This grilled flank steak is a standout dinner that balances rich, savory beef with bright, acidic notes from a balsamic and red wine marinade. The meat becomes incredibly tender after soaking up the garlic, parsley, and olive oil flavors. It is finished with a fresh tomato salsa that adds a burst of summer freshness, cutting through the richness of the grilled meat. Perfect for weeknight suppers, summer barbecues, or when you want an elegant yet easy meal. The key is slicing against the grain for maximum tenderness. It serves four perfectly and pairs wonderfully with crusty bread or simple roasted vegetables.Ingredients
Directions
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In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1/4 cup coarsely chopped Italian parsley, 2 large cloves finely minced garlic, and 1 teaspoon coarse black pepper.
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Place the 1.5 lb flank steak in a shallow glass dish or large resealable plastic bag.
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Pour the marinade over the steak, ensuring it is fully coated.
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Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the steak once or twice, or overnight for deeper flavor.
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Preheat your grill to medium-high heat (about 375&# 194;°F (191ðC) (204ðC) - 400ðF).
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Remove the steak from the marinade and let it sit at room temperature for 15 minutes before grilling. Reserve the marinade for basting.
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Grill the steak for 3-4 minutes per side, basting occasionally with the reserved marinade, until the internal temperature reaches 130ðF for medium-rare or 140ðF for medium.
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Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute.
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Slice the steak thinly against the grain to ensure tenderness.
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Arrange the sliced steak on a serving platter and top generously with fresh tomato salsa.
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Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 4.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.3g2%
- Sugars 0.7g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to slice the flank steak thinly against the grain. This cuts through the long muscle fibers, making the meat much more tender and easier to chew.
For the best flavor, marinate the steak overnight. The acid in the wine and vinegar helps break down the tough fibers of the flank steak.
If you don't have a grill, you can cook the steak in a hot cast-iron skillet or grill pan on the stovetop.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out the meat.
The recipe mentions "Fresh tomato salsa (see recipe)" but does not provide the salsa ingredients. A simple salsa can be made by dicing 2-3 ripe tomatoes, 1/4 red onion, and jalapeno, mixed with fresh cilantro, lime juice, salt, and pepper.
Do not reuse marinade that has touched raw meat unless you boil it vigorously for 2 minutes to kill bacteria before using it as a sauce.
