Herb Marinated Flank Steak
I feel like I’ve already won the day when I get my dinner started at breakfast time. Marinating meat is my go-to method to get ahead on the 5 o'clock dinner meltdown routine and ensures we won’t give up the ship and grab Chipotle instead. I’m decidedly un-fancy in my approach and just toss my meat in a large ziplock bag or bowl with all the marinade goodness, give it a little rub and shake and pop it in the fridge. I breath a sigh of relief knowing that I can just toss the meat on the grill or the stove and dinner will be delicious. Marinating not only saves you time later in the day, but it makes a hugedifference in the flavor, I promise.
Ingredients:
Makes 4 servings
2 tablespoons olive oil
1 tablespoon balsamic vinegar
handful of fresh basil
1/2 teaspoon salt
2 cloves garlic
1 - 2 pounds of flank or skirt steak
Directions:
in a blender, blend the olive oil, balsamic vinegar, basil, garlic, and salt until it’s smooth. I like to put the steak into a ziplock bag and pour the marinade over it. Zip the bag up and massage it all over the steak. You can also do this in a bowl. Let it marinate for up to 12 hours, but you can also cook it right away! When you’re ready to cook, preheat your grill to medium heat. Take the steak out of the marinade and place on the grill. Close the cover and cook for about 6 minutes. Flip and cook on the other side for about 5 more minutes uncovered. The inside should still be a bit pink and the outside should have nice grill marks. Let it rest for about 5 minutes and thinly slice it against the grain before serving.
