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The California Table

California Cuisine with a Coastal Vibe

March 22, 2011 By Lisa Dearen 4 Comments

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.

Filed Under: Meat & Fish

Reader Interactions

Comments

  1. Jersey Girl Cooks says

    March 22, 2011 at 5:35 PM

    I marinate steak a long time too. Love these flavors and I will try this over the summer.

    Reply
  2. Stephanie says

    March 22, 2011 at 7:31 PM

    I cannot wait to get grilling! It was warming up.. but then today it snowed another 5cm D:

    This steak sounds so yummy, I’m super jealous

    Reply

Trackbacks

  1. Basil Cottage Cheese Dip | Whisk & Cleaver says:
    July 22, 2013 at 10:51 AM

    […] feel like I’m pretty close to perfecting my summer picnic menu. For beach BBQs I do a savory grilled flank steak, juicy watermelon, deli potato salad and a corn and tomato salad; I add margaritas or wine […]

    Reply
  2. Basil Cottage Cheese Dip - The California Table says:
    March 15, 2023 at 5:07 PM

    […] feel like I’m pretty close to perfecting my summer picnic menu. For beach BBQs I do a savory grilled flank steak, juicy watermelon, deli potato salad and a corn and tomato salad; I add margaritas or wine […]

    Reply

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