Balsamic-Marinated Flank Steak

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 7/20/2020

Robust flank steak is marinated in balsamic vinegar and served with garlic and chive butter.

Serves: 6 Save

Ingredients (12)

  • Flank Steak:
  • 2 pound flank steak, about 1 1/2 inches thick
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Garlic cloves
  • Garlic and Chive Butter:
  • 1 stick salted butter, room temperature
  • Finely grated rind of 1/2 lemon
  • 2 garlic cloves, finely minced
  • 2 tablespoon finely chopped chives

Directions

Flank Steak:

  1. Combine all ingredients in a zip-top plastic bag. Marinate 1 to 24 hours.
  2. Prepare grill.
  3. Remove steak from bag, shaking off any excess marinade. Grill steak 2 to 3 minutes per side for medium-rare, or until internal temperature reaches 130F.

Garlic and Chive Butter:

  1. Stir together all ingredients. Pile butter mixture on a large sheet of plastic wrap. Fold over plastic wrap and roll butter into a log shape, twisting the ends to secure.  Refrigerate until ready serve. (Can be made up to 3 days in advance.) Serve on top of steak and asparagus. Makes about 1/2 cup.

Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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