- This topic has 0 replies, 2 voices, and was last updated November 19, 2008 at 10:27 pm by .
- Posts
Balsamic-Marinated Flank Steak:083:
3/4 lb flank steak
1/3 cup finely chopped onion
1 garlic clove, minced
3 tbs balsamic vinegar, divided
2 tsp olive oil
1/2 tsp pepper
1/4 tsp salt
Score both sides of flank steak in cross-cross pattern, cuttin 1/8-inch deep. Place in shallow glass baking dish. Combine onion, garlic, 2 tbs of the vinegar, oil and pepper in small bowl.Pour over steak, turning to evenly coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat grill.
Remove steak from marinade. Discard marinade. Sprinkle both sides of steak with salt.
Grill, covered, over medium heat or coals 9 to 12 minutes or until internal temperature reaches 140 degrees F for medium-rare, turning once. Place on cutting board. Let stand 5 minutes.
Cut diagonally into thin slices. Pour accumulated juices over slices. Drizzle with remaining 1 tbs vinegar.
2 servings = about 255 calories.
- You must be logged in to reply to this topic.