Grilled Balsamic-and-Garlic Flank Steak

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– 2 tablespoons balsamic vinegar – 2 tablespoons extra-virgin olive oil – 1 large garlic clove – 1/2 teaspoon thyme leaves – One 2 1/2-pound flank steak – Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

This flavorful steak demands a weighty red with good acidity. The Carmenère grape from Chile is a great pick.

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Grilled Balsamic-and-Garlic Flank Steak

– 2 tablespoons balsamic vinegar – 2 tablespoons extra-virgin olive oil – 1 large garlic clove – 1/2 teaspoon thyme leaves – One 2 1/2-pound flank steak – Salt and freshly ground pepper

Ingredients

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Directions

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Directions

This flavorful steak demands a weighty red with good acidity. The Carmenère grape from Chile is a great pick.

Suggested Pairing

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