** Make Marinade 24 Hours ahead **
1. Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices, then whisk in olive oil.
2. Trim the flank steak so there is not a lot of visible fat. Then make small scores about ¼ inch deep and ¼ inch apart on both sides of the meat. Place meat in a ziploc bag, using the smallest size you can fit it into. Pour marinade mixture over meat, then marinate in refrigerator 8-24 hours.
3. Grill on Medium-high heat until it reaches 130 degrees Fahrenheit (or about 11 minutes)
4. When meat reaches that temperature remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 68 (68%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 257mg||9 %|
|Potassium 178.2mg||5 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.8g|
|Protein 1.3g||2 %|
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Calories per serving: 100
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