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Name: Marinated Flank Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 3 Pound Flank Stank or London Broil; 2 tablespoons Balsamic Vinegar; 2 tablespoons Fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh garlic finely minced; 1/2 teaspoon Dried oregano; 1/2 teaspoon Dried basil; 1/2 teaspoon Dried thyme; 1 teaspoon Smoked Paprika; 1/4 cup Olive oil

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INGREDIENTS

2 3 Pound Flank Stank or London Broil
2 tablespoons Balsamic Vinegar
2 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh garlic ; finely minced
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/2 teaspoon Dried thyme
1 teaspoon Smoked Paprika
1/4 cup Olive oil

Servings

INSTRUCTIONS

** 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

NOTES

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Marinated Flank Steak

2 3 Pound Flank Stank or London Broil
2 tablespoons Balsamic Vinegar
2 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh garlic finely minced
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/2 teaspoon Dried thyme
1 teaspoon Smoked Paprika
1/4 cup Olive oil

**  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

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Nutrition

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Serving Size: 1 Serving (67g)
Recipe Makes: 2 Servings

Calories: 100
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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