Ingredients:

  • ¼ cup (60ml) Balsamic Vinegar
  • ¼ cup (60ml) Olive Oil, extra virgin
  • 4 cloves Garlic, minced
  • 2 tablespoons (30ml) Soy Sauce, low sodium
  • 1 tablespoon (15ml) Dijon Mustard
  • 1 tablespoon (15ml) Honey
  • 1 teaspoon Dried Rosemary
  • ½ teaspoon (2.5ml) Black Pepper
  • ½ teaspoon (2.5ml) Salt
  • 1 ½ to 2 lbs (680g to 900g) Flank Steak

Instructions:

  1. In a Ziploc bag or dish, whisk together balsamic vinegar, olive oil, minced garlic, soy sauce, Dijon mustard, honey, rosemary, black pepper, and salt.
  2. Place flank steak in the marinade, ensuring it’s fully coated. Refrigerate for at least 30 minutes, or up to 2 hours, turning occasionally.
  3. Preheat grill to medium-high heat (about 400-450°F or 200-230°C). If using a broiler, position the rack about 4-6 inches from the broiler.
  4. Remove steak from marinade, discarding the marinade. Place steak on the preheated grill. Cook for 4-6 minutes per side for medium-rare.
  5. Remove steak from grill and let it rest on a cutting board for 10 minutes, loosely tented with foil.
  6. Slice steak thinly against the grain and serve immediately.