:Prepare to fall in love with this dish.
Ingredients
- 1 flank steak (1.5-2 pounds)
Rosemary Balsamic Marinade:
- 1/2 cup olive oil
- 1 1/2 teaspoons Bald Buck Seasoning
- 1 1/2 teaspoons black pepper
- 1/4 cup brown sugar
- 2 Tablespoons Worcestershire sauce
- 1/4 cup balsamic vinegar
- 5 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2-3 sprigs fresh rosemary
Instructions
- Make the Marinade: In a gallon zip-top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the Bald Buck Seasoning and sugar granules are dissolved.
- Marinate the Steak: Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.
- Grill the Steak: Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10-15 minutes.
- Slice, Serve, and Enjoy: Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy.
