Balsamic-Herb Flank Steak

By draingal

Technique tip: When cutting the meat, cut against the grain. If you cut with the grain, the meat will be chewy.

Ingredients

• STEAK
• 1 1/2 pounds grass-fed beef flank steak or skirt steak
• 1 tablespoon fresh thyme leaves, chopped
• Freshly ground black pepper
• Olive oil, for brushing the steak
• Sea salt, for seasoning steak
• POST-MARINADE
• 2 tablespoons balsamic vinegar (not aged balsamic)
• 2 tablespoons unrefined, cold pressed extra-virgin olive oil
• 2 large cloves garlic, minced
• Sea salt

Preparation

Step 1

For the steak:
Season the flank steaks with the thyme and black pepper. Cover and refrigerate overnight or all day.

For the post-marinade:
Whisk together vinegar, olive oil, garlic, and a pinch of sea salt and set aside at room temperature.

Preheat a grill to medium heat, about 400°F. Brush both sides of meat with olive oil and sprinkle with sea salt.
Grill the meat until desired the doneness is achieved, 3 to 4 minutes on each side for medium, turning with tongs, not a fork. Transfer to a serving platter and pour the post-marinade over the meat. Cover with aluminum foil and allow to rest for 5 to 10 minutes.
Transfer the meat to a cutting board and slice thinly against the grain, which means you are cutting in the opposite direction of the lines in the meat. Place back on the platter and serve.