Tag: gordon ramsay bavette steak

Balsamic and Dijon Marinated Flank Steak

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

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close