Balsamic Marinated Flank Steak or Skirt Steak

By lorik

Ingredients

• Variation for 1 pound skirt steak:
• 2 garlic cloves, sliced
• 1 tablespoon rosemary leaves
• 1 tablespoon dried oregano
• 2 tablespoons whole-grain mustard
• 1/2 cup balsamic vinegar
• 1 cup extra-virgin olive oil, plus more for grilling
• Kosher salt
• Freshly ground pepper
• One 3-pound flank steak
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dark brown sugar
• 1 garlic clove, minced
• 1 pound skirt steak, trimmed and cut into 4 pieces Cooking spray
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

Details

Servings 8
Cooking time 270mins
Adapted from foodandwine.com

Preparation

Step 1

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Skirt Steak Variation:
1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.