300x600
- 1 ½ lbs flank steak
FOR THE MARINADE/SAUCE
- ½ cup olive oil
- ¼ cup soy sauce
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- 1 tablespoon grainy mustard
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 sprigs of rosemary, chopped
- Salt and pepper to taste
DIRECTIONS
- In a medium sized bowl whisk together all marinade ingredients. Place flank steak in a large ziplock bag, pour marinade over the steak and marinate for a minimum of 6 hours (try to let this marinate overnight for the best flavour development).
- Preheat the grill to medium high and lightly grease it to prevent sticking.
- Remove the steak from the marinade but do not discard. We are going to turn this marinade into a sauce for the steak. Place the leftover marinade in a small saucepan. Bring this to a boil, reduce to a simmer and cook until sauce has thickened to your liking. To prevent the sauce from splitting, blend using an immersion blender or magic bullet/ small food processor.
- Grill meat for 5 minutes a side or to your preferred doneness. Let it rest for 5 minutes before cutting. This will cook your flank steak to around medium rare, depending on thickness. It is very important that you slice this cut of meat thinly and also against the grain for the most tender result. This means to slice it perpendicular to the tough “lines” in the meat. Serve with the sauce poured overtop. Pairs well with my Summer Potluck Potato Salad.
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