Grilling marinated flank steak couldn't be any easier. A blender makes quick work of whizzing up the marinade, which includes balsamic vinegar, olive oil, garlic, and thyme. Equally quick is the meat's soaking period — this recipe requires only five minutes of marinating time before it hits the grill pan.
Notes from the Food & Wine Test Kitchen
We're using a grill pan here to simplify both the cooking and cleanup. After removing your steak from the marinade, season it generously with salt and pepper. Once the pan has preheated, add the meat and cook over moderately high heat until it's about 135°F, around eight minutes per side. The steak will continue cooking to a perfect medium off the heat as it rests for 10 minutes on the cutting board.
Suggested pairing
This flavorful flank steak demands a weighty red with good acidity. The Carménère grape from Chile is a great pick.
Ingredients
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2 tablespoons balsamic vinegar
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2 tablespoons extra-virgin olive oil
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1 large garlic clove
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1/2 teaspoon thyme leaves
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1 (2 1/2-pound) flank steak
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Kosher salt
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Freshly ground black pepper
Directions
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Maxwell Cozzi
Gather the ingredients.
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Maxwell Cozzi
In a blender, combine the vinegar, oil, garlic, and thyme; puree until smooth.
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Maxwell Cozzi
In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
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Maxwell Cozzi
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.
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Maxwell Cozzi
Transfer the steak to a board and let stand for 10 minutes.
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Maxwell Cozzi
Slice the steak, transfer to plates, and serve.