Flank Steak with Balsamic Vinegar Marinade

Now that the rain storm has passed and the ocean breezes are warming up again, I’ve got grilling on the brain. Or more specifically, I’ve got Mr. Gonzo doing the grilling on the brain (despite his heroic efforts to teach me to grill, I still can’t do it).

This marinade works for flank steak or any cut of meat that can stand up to some serious tenderizing. I clipped it years ago from a site called Tavolo, which I vaguely recall was absorbed into a larger site and/or never heard from again. At any rate, some of their recipes live on in my recipe file, including this one.

I like meat to marinade for a long time, at least half a day or overnight, when possible. Be sure to remove the meat from the fridge about 30 minutes or so before grilling to allow the meat to come to room temperature. (To learn more about this tip and other helpful cooking mistakes to avoid, check out Cooking Light.) Toss any unused marinade.

Grilled Flank Steak with Tangy Balsamic Marinade

1 red onion, coarsely chopped
3 garlic cloves, coarsely chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Bragg Liquid Amino (or reduced-sodium soy sauce)
1 tablespoon Dijon mustard
1 tablespoon rosemary, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 2-pound flank steak

1. Combine everything but the steak in a small bowl, whisk to combine.
2. Place meat in a Ziploc bag or a glass container with lid.
3. Pour the marinade over the meat, turning the meat a few times until fully covered.
4. Place meat in the refrigerator and marinade for at least three hours, or up to overnight.
5. Grill as desired.

Adapted from a recipe originally found at tavolo.com.