I love beef…but I don’t eat it all that often for several reasons. I always make a point to buy antibiotic free, responsibly raised beef, preferably grass fed…this can get expensive…so I eat less. The saturated fat in (grass fed) beef may or may not be a bad thing…so I eat less. Eating a lot of meat is not sustainable for the environment…so I eat less. But as I said, I LOVE beef, so I eat it occasionally and when I do I really enjoy it!
Flank steak is a leaner cut of beef. It cooks quickly and is great for serving a crowd. And a delicious marinade, like this one, really kicks it up a notch.
This is a great summery recipe. I mean anything that goes on the grill is the epitome of summer right? Add basil which can be found in abundance at any farmer’s market right now and you have the perfect summer dish.
Grilled Balsamic Basil Flank Steak
adapted from Good Life Eats
Make 4 – 6 servings
6 tablespoons olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons red wine vinegar
1 ½ tablespoons Dijon mustard
1/3 cup minced basil leaves, packed
¾ teaspoon black pepper
½ teaspoon salt
3 cloves garlic, minced
1 ½ pounds flank steak
salt and pepper
To prepare the balsamic basil vinaigrette, whisk the first 8 ingredients (olive oil through garlic) until well combined. Reserve 1/3 cup for serving alongside the cooked steak (or to use as a salad dressing!!).
Place the steak in a gallon-sized zip top bag or a large storage container. Add balsamic basil vinaigrette to the bag (remembering to reserve 1/3 cup for later). Zip the bag, getting as much of the air out as possible, and rub the bag all over to distribute the vinaigrette evenly. Refrigerate, turning/stirring occasionally, for up to 24 hours (the longer the better…at least 3 hours if possible).
Remove the steak from the refrigerator and let it sit at room temperature while you preheat your grill to medium-high heat*.
Wipe any excess herbs from the steak before grilling. Season generously with salt and pepper on both sides. Grill, turning once, until desired doneness is reached, about 4-5 minutes per side for medium-rare or 5-6 minutes per side for medium.
Allow the steak to rest on a platter, loosely tented with foil, for 10 minutes. Holding knife at a slight angle, cut thin slices across the grain. Serve along with the remaining balsamic basil vinaigrette.
* I actually broiled mine instead of grilling…same amount of time per side. And as you can see, I had it on a salad with homemade bleu cheese dressing…I’ll get that recipe to you real soon!
Per 4 oz serving: 213 calories, 24 g protein, 12 g fat (4.6 g saturated), 0 g carbohydrates