BALSAMIC MARINATED FLANK STEAK
Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.
Servings: 6 Servings
- 1 Beef Flank Steak (about 1-1/2 pounds)
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 tablespoon Chopped Fresh Basil Leaves
- 1 1/2 teaspoons Dijon-style mustard
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Sugar
Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Nutrition information per serving: 183 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 42 mg Cholesterol; 66 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 6.8 mg Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.2 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.