Balsamic-Marinated Flank Steak

By Julee

The marinade tenderizes and gives a savory flavor, meaning you can use an inexpensive cut of meat and save without sacrificing taste. Be sure not to overcook the meat, or it will be too tough. If you have leftovers, pile some on a hard roll for a delicious steak sandwich.

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon packed light brown sugar
• 1 teaspoon dried rosemary
• Salt and pepper
• 1 1/2 pounds flank steak

Details

Servings 6
Preparation time 25mins
Cooking time 15mins
Adapted from myrecipes.com

Preparation

Step 1

Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice.

Preheat a gas grill to high for 20 minutes. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak for 4 to 6 minutes, turn over, and continue to grill until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill in batches on a lightly oiled ridged grill pan over medium-high heat on stove.)

Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving.


Amount per serving
Calories: 199
Fat: 8g
Saturated fat: 4g
Protein: 23g
Carbohydrate: 5g
Fiber: 0g
Cholesterol: 57mg
Sodium: 471mg