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Marinated Flank Steak
Preparation info
- Serves
6 to 8
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Flank steak is the exception to the rule when it comes to grilled steaks. Typically we favor tender beef cuts like ribeye, New York striploin, and tenderloin, but flank steak, a tougher cut, really is tender when served sliced across the grain.
Ingredients
| red wine vinegar |
Method
Stir together the vinegar, soy sauce, and mustard in a large flat dish. Stir in the garlic and onion. Pull the rosemary leaves off their stem and add. Whisk in the oil. Add the flank steak and spoon some of the marinade overtop the steak, along with the onion, garlic, and rosemary. Cover the dish and chill for at least 30 minutes and up to 12 hours before grilling, turning the steak once or twi