Honey & Red Wine Vinegar Marinated Flank Steak
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals
Prep time: 5 minutes
Marinating time: 2 hours on the counter or overnight in the fridge
Grilling time: 10-12 minutes for medium rare
Resting time: 5-10 minutes
1 large flank steak (about 2lb/1kg) (also known as Jiffy Steak, London Broil)
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp liquid honey
1 tbsp fresh thyme, chopped
1-2 tsp fresh garlic, chopped or minced
1. Combine the olive oil, vinegar, thyme, honey and garlic in a small bowl.
2. Place the flank steak in a zip lock baggie, pour the marinade over, making sure it’s covered on both sides. Ruth’s note…unfortunately, I don’t have a bbq – and am especially missing one for this recipe. That said, my grill pan – or my Cuisinart Griddler will sear it up quite nicely. The only problem is that this time, the flank steak is too big. I cut it in half before placing in the zip lock baggie and spread the marinade over all of it.)
3. Preheat your grill – be it bbq, grill pan or griddler – and you could also do this under your broiler in the oven. Because of its size, this time I used my Griddler open and half the flank steak covered one side.
4. Grill for 4-6 minutes per side, depending on the thickness (or longer if you like your meat well done). Remove from the grill and let it rest, covered with foil for 5 minutes or so before slicing across the grain.
This time I served it with mashed roasted acorn squash and a quick sautee of baby greens with a little garlic.