Balsamic Flank Steak
A great steak recipe. We like that this is a pan-seared steak so you don’t have to wait for good BBQ weather.
Ingredients
- 1 ¼ or 1 ½ lb Flank Steak
- ½ c Neapolitan Herb Balsamic Vinegar
- 2 Minced Garlic Cloves
- 1 tsp Dijon Mustard
Instructions
- Mix Neapolitan Herb Balsamic Vinegar, minced garlic and Dijon mustard until combined. Pour marinade into a shallow dish that will hold the steak.
- Prepare steak by first puncturing with a knife tip about once every square inch on both sides of the steak. Place in the marinade. Leave in the refrigerator overnight turning 2 or 3 times.
- Flank steak is thicker at one end than the other. Cut the steak into two pieces. Your thinner piece will be done before the thick piece.
- Heat a no-stick pan on high heat. Cook steak on high 4-5 minutes per side.
- Monitor internal heat with an instant-read meat thermometer. Steak will be medium rare when it reaches 125 degrees. Flank and skirt steaks are more flavorful when served medium rare.
- Cover and let rest 5-10 minutes. Slice against the grain and serve.