Sweet Balsamic Marinated Steak with Garlic and Rosemary (Print version)

Tender steak marinated in balsamic vinegar, garlic, rosemary, and brown sugar, then grilled or seared until juicy.

# Ingredients:

For the steak

01 - 1 1/2 lb (680 g) flank steak

02 - 1 teaspoon kosher salt

03 - 1/2 teaspoon black pepper

For the marinade

04 - 1/3 cup (80 ml) balsamic vinegar

05 - 3 tablespoons olive oil

06 - 2 tablespoons low-sodium soy sauce

07 - 2 tablespoons packed brown sugar

08 - 4 cloves garlic, minced

09 - 1 tablespoon chopped fresh rosemary

10 - 1 tablespoon Dijon mustard

11 - 1 teaspoon Worcestershire sauce

For serving

12 - 1 tablespoon chopped fresh parsley, optional

13 - Flaky salt, optional

# Instructions:

01 - Whisk the balsamic vinegar, olive oil, soy sauce, brown sugar, garlic, rosemary, Dijon, Worcestershire sauce, salt, and pepper in a bowl until combined.

02 - Place the flank steak in a shallow dish or zip bag. Pour the marinade over it, turn to coat, and refrigerate for at least 2 hours or up to 8 hours.

03 - Heat a grill or cast iron skillet over medium-high heat. Remove the steak from the marinade and pat the surface dry with paper towels.

04 - Cook the steak for 4-6 minutes per side for medium-rare, depending on thickness. Adjust the heat if the marinade sugars darken too quickly.

05 - Transfer the steak to a cutting board and rest for 10 minutes. Slice thinly against the grain and finish with parsley and flaky salt if using.

# Good to know:

01 - Marinating time is 2-8 hours and is not included in the prep time.

02 - For a gluten-free version, use certified gluten-free tamari instead of soy sauce.

03 - Best served right after slicing.

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