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