Great steak recipe on the grill
2-3 pound flank steak or London Broil
2 T balsamic vinegar (I like Fini Balsamic Vinegar)
2 T fresh lemon juice
1 T Dijon mustard
1 T Worcestershire sauce
2 T Brown Sugar
1 T finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. smoked paprika or paprika
1/4 cup olive oil
Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, brown sugar, garlic, and spices, then whisk in olive oil.
Trim the flank steak so there is not a lot of visible fat. Place meat in a ziploc bag. Pour marinade mixture over meat, then marinate in refrigerator 6-24 hours.
To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. Turn grill to medium-high or let coals cool down before you put the meat on. Cook meat until medium rare, about 6 minutes per side. The meat will continue to cook as it rests, so it’s best to remove from the grill when it’s underdone rather than overdone.
When meat reaches desired doneness, remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately.