Ingredients

The following ingredients have 4 Servings
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar*
  • 2 tbsp Dijon mustard
  • 2 tbsp finely chopped rosemary leaves
  • 4 large garlic cloves (pressed or minced)
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 lbs flank steak**

Instruction

  • Combine everything except the flank steak (the olive oil, balsamic vinegar, Dijon mustard, rosemary, garlic, salt, and black pepper) in a gallon-sized ziptop plastic bag. Shake or swish the bag to combine.
  • Place the flank steak in the bag of marinade and squeeze out as much air as possible before closing the bag tightly. Squeezing out the air ensures that the flank steak is sufficiently coated in the marinade.
  • Marinate the flank ideally for 4 hours*** and up to 1 day ahead.
  • Preheat a gas grill on high for at least 10 minutes, heating all burners.
  • Remove the meat from the marinade, then place in the center of the grill. Close the lid, and cook for 90 seconds.
  • Check that there are grill marks underneath, then pivot the meat 90 degrees over to the left part of the grill, and again close the lid and cook for 90 more seconds.
  • Check that there are grill marks underneath, then flip the steak over all the way to the right part of the grill. Close the lid, and cook for 90 seconds.
  • Pivot the meat 90 degrees back to the center of the grill, close the lid, and cook for another 90 seconds.
  • Because flank is so thin, there's a good chance it's already done. Check internal temperature with a thermometer. I aim for between 125F and 130F, but you may cook to your desired level of doneness, repeating these 90 second intervals with the lid closed. Just remember that the meat will rise another 5 degrees while resting because of carryover cooking.
  • Remove the flank to a wire rack or tray and let rest for at least 5 minutes before slicing and serving. Enjoy!