SWEET BALSAMIC MARINATED STEAK WITH GARLIC AND ROSEMARY

Recipe an photo: Lee Ann Ferrue

• 680 g flank steak
• Marinade:
• 80 ml balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons packed brown sugar
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• For serving:
• 1 tablespoon chopped fresh parsley, optional
• flaky salt, optional
• Whisk the ingredients for the marinade in a bowl until combined.
• Place the steak in a shallow dish or zip lock bag and pour the marinade over the steak, turn to coat and refrigerate for at least 2 hours or up to 8 hours.
• Heat a grill or cast iron skillet over medium-high heat.
• Remove the steak from the marinade and pat the surface dry with paper towels.
• Cook the steak for 4 – 6 minutes per side for medium-rare, depending on thickness.
• Adjust the heat if the marinade sugars darkens too quickly.
• Transfer the steak to a cutting board and rest for 10 minutes.
• Thinly slice the steak against the grain and finish with parsley and flaky salt if using.