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–+ servings
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course

Ingredients
  

For the flank steak:
  • 2 pound flank steak
For the marinade:
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup brown sugar
  • 5 cloves garlic minced
  • 2 Tbsp Worcestershire sauce
  • 1 ½ tsp onion salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 2 sprigs fresh rosemary or 2 tsp dried rosemary

Instructions
 

  1. To make the marinade, combine all of the marinade ingredients in a gallon zip top bag. Zip the top, then shake gently until all of the salt and sugar granules are dissolved.
  2. 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.
  3. Preheat your grill for direct heat grilling at 450℉. Grill the steak for 10 minutes per side, or until an internal thermometer reads 135℉ for medium rare or around 145℉ for medium. Remove the steak from the grill to a cutting board and cover loosely with tinfoil and allow it to rest for 10-15 minutes.
  4. To serve, slice the steak into thin strips against the grain.

Notes

I love this flank steak topped with my Chimichurri Sauce.

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