Balsamic-Marinated Flank Steak - Relish Magazine

By á-46

Robust flank steak is marinated in balsamic vinegar and served with garlic and chive butter.

Ingredients

• Flank Steak
• 2 pounds flank steak, about 1 1/2 inches thick
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• Garlic cloves
• Garlic and Chive Butter
• 1 stick salted butter, room temperature
• Finely grated rind of 1/2 lemon
• 2 garlic cloves, finely minced
• 2 tablespoons finely chopped chives

Preparation

Step 1

Flank Steak:

Combine all ingredients in a zip-top plastic bag. Marinate 1 to 24 hours.
Prepare grill.
Remove steak from bag, shaking off any excess marinade. Grill steak 2 to 3 minutes per side for medium-rare, or until internal temperature reaches 130F.
Garlic and Chive Butter:

Stir together all ingredients. Pile butter mixture on a large sheet of plastic wrap. Fold over plastic wrap and roll butter into a log shape, twisting the ends to secure. Refrigerate until ready serve. (Can be made up to 3 days in advance.) Serve on top of steak and asparagus. Makes about 1/2 cup