Balsamic Flank Steak

balsamic-marinade.jpgI don’t tend to do detailed menu planning for the week.  I normally have a vague idea about what we’re going to have for dinner, for the next few days.  Just before I fetch the kids from school my mind goes in the direction of matching a recipe with the cut of meat.

For the Balsamic Flank Steak the beef needs to sit in the marinade overnight.  I used a good quality stewing beef that I’ve trimmed.  Although it’s a cheaper cut the balsamic marinade tenderized the steak till melt in the mouth level.

Balsamic Flank Steak
A flavoursome way to prepare a more economical cut of beef. The beef is marinated overnight in a balsamic and olive oil marinade.
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  1. 1 kg Flank steak
  2. 1/2 cup Balsamic vinegar
  3. 1/4 cup Olive Oil
  4. 2 tbsp. Worcestershire sauce
  5. 3 tsp. Garlic powder
  6. 1 tsp. Parsley
  7. 1 tbsp. Italian seasonings
  1. Whisk the vinegar, Olive Oil, Worcestershire sauce, garlic powder, parsley and seasonings together.
  2. Place the steak in a large dish and pour the marinade all over it.
  3. Cover with plastic wrap and marinade in fridge overnight.
  4. When ready to cook, spray a pan with nonstick cooking spray and heat it over medium heat.
  5. Pat the steak dry with a paper towel and season it with salt and pepper (this will help make a crust).
  6. Sear each side for about 3-4 minutes or until it is medium rare.
  7. Transfer the steaks to a cutting board, cover loosely with foil and let rest for 10 minutes.
  8. Cut the steaks against the grain into thin slices.


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