It is springtime in the Northeast - supposedly. Why are we in the 80s and close to 90 already? At least it makes for good grilling weather. We grill year round, but something about the warm weather makes the food taste better.
The other night I chose a Food and Wine recipe for Grilled Balsamic-Garlic Flank Steak. I went to a local farm and market and the butcher brought me out a beautiful flank steak. I'm not one for pictures of raw meat in food blogs, but I couldn't resist. I can't believe that I, the former vegetarian, was in awe of this beautiful cut of meat . It actually made me crave beef tartare, something I've never even tried, but maybe that's just a pregnancy thing :)
This was a very simple recipe with just a few ingredients. I served it with grilled red onions, roasted broccoli, and a nice loaf of Italian bread. I have to say, the grilled red onions completed the meal!
- 2 tbsp balsamic vinegar (note, I doubled this - there was nothing there when I made it with the amounts in the original recipe)
- 2 tbsp extra virgin olive oil (doubled this as well)
- 1 large garlic clove (1?? I used 3)
- 1/2 tsp thyme leaves
- One 2 1/2 lb flank steak
- Salt and freshly ground black pepper
- In a blender, blend the vinegar, oil, garlic, and thyme until smooth.
- Place the steak in a large glass or ceramic dish; pour the marinade over the steak and let it stand for 5 minutes.
- Season the steak with salt and pepper and grill over moderately high heat, turning once, until medium, about 8 minutes per side.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice it across the grain to serve.
This marinade added just a touch of flavor - just enough so not to take away from the flank steak.
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