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garlic rosemary oregano whole-grain mustard balsamic vinegar extra-virgin olive oil kosher salt freshly ground pepper flank steak
Viewed: 7 - Published at: 6 years agoIngredients
- 2 garlic cloves, sliced
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
- 1/2 cup balsamic vinegar
- 1 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- One 3-pound flank steak
Method
- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced.
- With the machine on, gradually add the oil and blend until creamy.
- Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat.
- Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates.
- Remove the steak from the marinade, letting the excess drip off.
- Season with salt and pepper.
- Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.
- Transfer the steak to a carving board and let rest for 5 minutes.
- Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
