AuthorBlake Howerton
Rating

This juicy flank steak is perfect for a last minute dinner on the grill. Can be served with a Caesar salad and Tuscan Herb Olive Oil Croutons. Serves 4

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Yields1 Serving

 23 lbs flank steak
 ¼ cup robust EVOO
  cup Chocolate dark balsamic vinegar
 2 tbsp grainy Dijon mustard
 1 tbsp brown sugar
 2 tsp Worcestershire sauce
 2 tsp minced garlic
 1 tsp freshly cracked black pepper
 ½ tsp ground thyme
 ½ tsp dried rosemary
 ½ tsp dried parsley
Chimichurri
 1 small red chili pepper
 ½ cup finely chopped curly-leaf parsley
 1 tbsp finely chopped fresh oregano
 1 tbsp finely chopped rosemary
 2 tsp chopped fresh thyme leaves
 1 tsp sea salt
 ½ cup robust EVOO
 2 tbsp Honey Ginger white balsamic vinegar
Recommended Varietals
 Coratina, Manzanillo, Picual
For a French twist:
 use Herbs de Provence infused olive oil instead of the single varietal and Plum white balsamic instead of the Chocolate dark balsamic.
For a smoky spice flavor:
 Chipotle infused olive oil wotks well with the Chocolate dark balsamic vinegar. It makes a light and refreshing dish when partnered with Lemongrass Mint white Balsamic.

1

Rinse the steak in hot water and pat dry. If the cuts of meat are really large, slice into desired serving sized pieces. Place in a rimmed baking dish or a plate with a lip and set aside.

2

In a small mixing bowl or liquid measuring cup, add the remaining ingredients and whisk to completely combine. Pour over the steak and turn to coat evenly. Cover with plastic wrap and allow to marinate for at least 1 hour, or overnight, in the fridge.

3

Preheat the grill to high heat. Place the meat on the grill, drizzling the remaining marinade over top. Sear the meat on each side for 3-4 minutes for medium rare. Add 1 minute more for medium, 2 minutes more for well done. Remove from the grill when desired doneness is reached, and place on a cutting board. Allow the meat to rest for at least 3 minutes so the juices redistribute back into the meat.

4

To make the chimichurri, slice the chili pepper in half, discard the seeds, and finely dice the chili. In a small bowl, whisk the chili with the herbs, salt, olive oil, and balsamic to create a very loose sauce.

5

Slice the steak into thin strips across the grain of the meat and drizzle with the chimichurri. Serve and enjoy!

Ingredients

 23 lbs flank steak
 ¼ cup robust EVOO
  cup Chocolate dark balsamic vinegar
 2 tbsp grainy Dijon mustard
 1 tbsp brown sugar
 2 tsp Worcestershire sauce
 2 tsp minced garlic
 1 tsp freshly cracked black pepper
 ½ tsp ground thyme
 ½ tsp dried rosemary
 ½ tsp dried parsley
Chimichurri
 1 small red chili pepper
 ½ cup finely chopped curly-leaf parsley
 1 tbsp finely chopped fresh oregano
 1 tbsp finely chopped rosemary
 2 tsp chopped fresh thyme leaves
 1 tsp sea salt
 ½ cup robust EVOO
 2 tbsp Honey Ginger white balsamic vinegar
Recommended Varietals
 Coratina, Manzanillo, Picual
For a French twist:
 use Herbs de Provence infused olive oil instead of the single varietal and Plum white balsamic instead of the Chocolate dark balsamic.
For a smoky spice flavor:
 Chipotle infused olive oil wotks well with the Chocolate dark balsamic vinegar. It makes a light and refreshing dish when partnered with Lemongrass Mint white Balsamic.

Directions

1

Rinse the steak in hot water and pat dry. If the cuts of meat are really large, slice into desired serving sized pieces. Place in a rimmed baking dish or a plate with a lip and set aside.

2

In a small mixing bowl or liquid measuring cup, add the remaining ingredients and whisk to completely combine. Pour over the steak and turn to coat evenly. Cover with plastic wrap and allow to marinate for at least 1 hour, or overnight, in the fridge.

3

Preheat the grill to high heat. Place the meat on the grill, drizzling the remaining marinade over top. Sear the meat on each side for 3-4 minutes for medium rare. Add 1 minute more for medium, 2 minutes more for well done. Remove from the grill when desired doneness is reached, and place on a cutting board. Allow the meat to rest for at least 3 minutes so the juices redistribute back into the meat.

4

To make the chimichurri, slice the chili pepper in half, discard the seeds, and finely dice the chili. In a small bowl, whisk the chili with the herbs, salt, olive oil, and balsamic to create a very loose sauce.

5

Slice the steak into thin strips across the grain of the meat and drizzle with the chimichurri. Serve and enjoy!

Tender Flank Steak with Herb Olive Oil Chimichurri

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