Balsamic and Dijon Marinated Flank Steak
by Pam on September 23, 2013
Flank steak is our favorite cut of beef. It’s lean yet very tender and flavorful and it’s a great cut of beef to marinate. I found a recipe for a flank steak marinade on Kalyn’s Kitchen[1] that sounded perfect and I happened to have all ingredients on hand. I only marinated the beef for 4 hours and it was very flavorful but next time I make this, and there WILL be a next time, I will let it marinate for 24 hours. The steak had a terrific flavor and my entire family enjoyed it. The flank steak paired nicely with the Balsamic Roasted Tomatoes with Fresh Basil[2].
Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.
Print[3]
Save[4]
Balsamic and Dijon Marinated Flank Steak
Yield: 4 +
Prep Time: 5 min. plus 4-24 hours marinating time
Cook Time: 8-10 min.
Ingredients:
1 flank steak (mine was 1 1/2 lbs)
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves of garlic, minced
Juice from 1/2 a lemon
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
Directions:
Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.
Adapted recipe and photos by For the Love of Cooking.net
References
This recipe has already been read 1380 times!
Incoming search terms:
- https://gordon-ramsay-recipe com/tag/flank-steak-gordon-ramsay
- https://gordon-ramsay-recipe com/tag/flank-steak-gordon-ramsay#:~:text=Remove the flank from the your desired degree of doneness
- https://gordon-ramsay-recipe com/tag/flank-steak-gordon-ramsay#:~:text=Remove the flank from the refrigerator 20 minutes prior to your desired degree of doneness
- https://gordon-ramsay-recipe com/preparation/balsamic-and-dijon-marinated-flank-steak html
- https://gordon-ramsay-recipe com/tag/flank-steak-gordon-ramsay#:~:text=Combine the olive oil, balsamic a large zip lock bag
- gordon ramsey whole bavetter recipe
- https://gordon-ramsay-recipe com/tag/flank-steak-gordon-ramsay#:~:text=Combine the olive oil, balsamic hours up to 24 hours
- https://gordon-ramsay-recipe com/tag/gordon-ramsay-flank-steak
- https://gordon-ramsay-recipe com/tag/gordon-ramsey-and-bavette-steak