Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
- Prep time 20 minutes
- Total time 8 hours & 30 minutes
- 1/2 cup balsamic vinegar or dry red wine
- 3 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 4 cloves garlic finely grated or pressed
- 1/2 teaspoon each salt and pepper
- 1 beef flank marinating steak (900 g)
In small bowl, whisk together vinegar, mustard, 2 tbsp of the oil, the garlic and half each of the salt and pepper.
Using fork, prick steak all over on both sides. Place in large resealable plastic bag or shallow dish; pour in vinegar mixture, massaging or turning steak to coat. Seal bag or cover dish and refrigerate for 8 to 24 hours.
Remove steak from marinade; discard marinade. Pat steak dry and brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat. Grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes.
Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 145°F (63°C). Slice across the grain.
Makes 6 to 8 servings.
Nutritional facts per each of 8 servings: about
- Sodium 153 mg
- Sugars 1 g
- Protein 25 g
- Calories 195.0
- Total fat 9 g
- Potassium 238 mg
- Cholesterol 50 mg
- Saturated fat 3 g
- Total carbohydrate 1 g