Here’s a quick marinade for an absolutely delicious flank steak dinner. Only a few ingredients that I always have in the kitchen, so no special trips to the store needed. I love flank steak for it’s taste, texture, and versatility. From fajitas to Asian inspired dishes, flank steak it a perfect fit. I paired this version with some Simple Roasted Brussels Sprouts that we picked up at the farmer’s market. Perfection!
Balsamic and Dijon Marinated Flank Steak
- 1 grass-fed flank steak (1-1.5 pounds)
- 1 Tablespoon Balsamic vinegar (I have a bottle of Tangerine Balsamic, so I used that. I’m sure plain would be just fine too.)
- 1 Tablespoon dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves of garlic, minced
- Juice of one lemon
- Juice of one lime
What to do:
Place all of the above ingredients in a gallon size zip-lock bag. Massage the meat in the marinade for a minute or two and then place in the fridge for 1-2 hours.
About 30 minutes before you are ready to cook the steak, set in on a tray or baking sheet to come to room temperature. Meanwhile, pre-heat your broiler to high or prepare your grill.
I used the broiler as we are still sans grill. Broil 6-7 minutes per side for a medium steak.
Remove to a warm platter and cover the steak for 10 minutes before slicing against the grain into thin strips.