Yields4 ServingsPrep Time15 minsCook Time14 minsTotal Time29 mins
2garlic cloves, chopped
½cupbowl & basket ™ Balsamic Vinegar
1tbspbowl & basket ™ Worcestershire Sauce
1tspbowl & basket ™ Worcestershire Sauce
1tbspbowl & basket ™ Clover Honey
2tspbowl & basket ™ Dijon Mustard
2tspchopped fresh rosemary
½tspsalt
¼tspblack pepper
½tspcrushed red pepper flakes
½cupextra virgin olive oil
1 ¼lbspounds flank steak
1tspcornstarch
Chopped fresh parsley for garnish (optional)
1
In large bowl, whisk garlic, vinegar, Worcestershire sauce, honey, mustard, rosemary, salt, black pepper and crushed red pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about 1 1/4 cups marinade.
2
Reserve 1/2 cup marinade; cover and refrigerate. Place flank steak in large zip-top plastic bag; pour remaining 3/4 cup marinade over steak. Seal bag, pressing out excess air, massage steak in bag to coat. Refrigerate steak at least 2 or up to 8 hours.
3
Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) In small bowl, whisk cornstarch and 1 1/2 teaspoons cold water.
4
In small saucepot, heat reserved 1/2 cup marinade to a simmer over medium heat, whisking occasionally; gradually whisk in cornstarch mixture and cook 1 minute or until thickened, whisking constantly. Makes about 1/2 cup sauce.
5
Slice steak against the grain; serve garnished with parsley, if desired, along with sauce for dipping.
Turn up the taste with this bold and savory marinated flank steak. A rich blend of balsamic vinegar, Worcestershire sauce, honey, Dijon mustard, garlic, and fresh rosemary creates a mouthwatering marinade with just the right balance of sweet, tangy, and spicy.
Ingredients
2garlic cloves, chopped
½cupbowl & basket ™ Balsamic Vinegar
1tbspbowl & basket ™ Worcestershire Sauce
1tspbowl & basket ™ Worcestershire Sauce
1tbspbowl & basket ™ Clover Honey
2tspbowl & basket ™ Dijon Mustard
2tspchopped fresh rosemary
½tspsalt
¼tspblack pepper
½tspcrushed red pepper flakes
½cupextra virgin olive oil
1 ¼lbspounds flank steak
1tspcornstarch
Chopped fresh parsley for garnish (optional)
Directions
1
In large bowl, whisk garlic, vinegar, Worcestershire sauce, honey, mustard, rosemary, salt, black pepper and crushed red pepper; whisking constantly, slowly drizzle in oil to emulsify. Makes about 1 1/4 cups marinade.
2
Reserve 1/2 cup marinade; cover and refrigerate. Place flank steak in large zip-top plastic bag; pour remaining 3/4 cup marinade over steak. Seal bag, pressing out excess air, massage steak in bag to coat. Refrigerate steak at least 2 or up to 8 hours.
3
Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) In small bowl, whisk cornstarch and 1 1/2 teaspoons cold water.
4
In small saucepot, heat reserved 1/2 cup marinade to a simmer over medium heat, whisking occasionally; gradually whisk in cornstarch mixture and cook 1 minute or until thickened, whisking constantly. Makes about 1/2 cup sauce.
5
Slice steak against the grain; serve garnished with parsley, if desired, along with sauce for dipping.
