Every steak marinade needs four elements—oil, acid, flavoring, and salt. The dressing comes together quickly in a blender with garlic, rosemary, … If one of your acids or flavorings is already naturally sweet, you can skip adding a sweetener entirely, otherwise try whisking in a pinch of brown sugar, a squirt of honey, or a splash of maple syrup. So have fun and add whatever you think tastes good. Place steaks in a large lidded plastic container or a large sealing Ziploc bag. A quarter-cup of marinade containing a tablespoon or two of vinegar per steak, chop or breast will do the trick, and you shouldn’t need to marinate for more than an hour for most cuts. Just add it in to taste. YES! Just tried the recipe tonight and grilled the steak,Very good recipe the whole family enjoyed. Pour the steak marinade over the meat, reserving about 1/4 cup for plating. The flank steak marinade is made with richly flavored soy sauce, balsamic vinegar, Worcestershire, and of course plenty of seasonings in perfect proportions. If you use an acidic based marinade, you can make your steaks TOUGHER! Add all dry ingredients to bowl and whisk for another minute to combine all the flavors. I find that rosemary can hold it’s own, however and it is a great herb with steak, trust me! Add in 1-2 tsp of lemon juice or white vinegar if you are wanting to break down the meat fibers in cheaper cuts of steak, but remember to not marinate them for too long or it will just toughen the meat. When your grill is ready for cooking, remove the steak from the marinade and give it a good pat down with paper towels. Turn often to coat well. Add meat to Ziploc back (Freezer size) and pour marinade into bag. BALSAMIC MARINATED FLANK STEAK (Thursday) Makes: 4 servings. Karlynn Facts: I'm allergic to broccoli. DIRECTIONS Pour all liquids in a bowl and whisk until combined. Add the steaks, seal the bag, and move them … The unique blend adds complex flavor without being overpowering. Aim to pull it off the grill at 120–125°F for medium-rare, or 130–135°F for medium. What kind of acid you use depends on how you want it to taste—you could use a fresh fruit juice such as lemon juice, orange juice, or pineapple juice, or you could use any kind of vinegar such as balsamic, apple cider, or rice vinegar. Learn how your comment data is processed. To be honest, I am still searching, nay, questing, for a pepper crusted steak/roast recipe that rivals the one I had years ago,  we had the most fantastic peppered/salted buffalo steak ever. Yes, it is! Any shorter and the marinade won't have a chance to work its magic. It is sure to be on your list of favorite grilling recipes. Then pull it out of the marinade … This is a fabulously easy steak marinade! I am wondering what cut of steak you used. https://www.foodnetwork.com/recipes/balsamic-marinated-flank-steak-3416140 Tips Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally. Sugar is not as essential, but helps balance out the flavor. I don’t care for rosemary, could you recommend a substitute for it? If you don't have a thermometer, simply slice into the steak a bit to have a peek at the color in the center to know if it's done to your liking. Master this basic marinating technique and you'll be grilling crowd-pleasing steaks all summer long. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. 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