Ingredients
Method
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, rosemary, salt, and pepper. Place flank steak in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for 2–8 hours.
- Preheat oven to 450°F (230°C) or heat a grill to medium-high. Remove steak from marinade, letting excess drip off. Pat dry with paper towels.
- Sear the steak in an oven-safe skillet over medium-high heat for 2–3 minutes per side, until browned. Transfer to the oven or grill and cook for 10–12 minutes for medium-rare (or to desired doneness).
- Let rest for 10 minutes before slicing against the grain. Serve warm.
Notes
For tender meat, choose USDA-choice or prime flank steak. If using fresh rosemary is unavailable, substitute with ½ tsp dried rosemary.
Marinate for at least 2 hours for optimal flavor infusion.
Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
Use a meat thermometer to check doneness: 130°F (55°C) for medium-rare, 140°F (60°C) for medium.
Marinate for at least 2 hours for optimal flavor infusion.
Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
Use a meat thermometer to check doneness: 130°F (55°C) for medium-rare, 140°F (60°C) for medium.