Balsamic-Marinated Flank Steak


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Flank steak tends to be a tougher cut of meat, but the acidity in the balsamic vinegar helps tenderize it. For best results, cook it to rare to medium-rare. To carve the steak, cut it across the grain (on the diagonal) into thin slices.

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  • 1 (1 1/2-lb.) flank steak
  • 1/3 C. finely chopped onion
  • 1 garlic clove, minced
  • 3 Tbs. balsamic vinegar, divided
  • 2 tsp. olive oil
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt

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Score both sides of flank steak in crisscross pattern, cutting 1/8 inch deep. Place in shallow glass baking dish. In small bowl, stir together onion, garlic, 2 Tbs. of the vinegar, oil and pepper. Pour over steak, turning to evenly coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat grill. Remove and discard excess marinade from steak; sprinkle both sides with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover and grill 9 to 12 minutes or until internal temperature reaches 140°F for medium-rare, turning once. Place on cutting board; let stand 5 minutes. Cut on diagonal into thin slices. Pour accumulated juices over slices; drizzle with remaining 1 Tbs. vinegar.

4 servings

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