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Marinated Flank Steak II

Marinated flank steak can be prepared easily for a great meal during the week.  We've been using the same marinade for a long time, and recently gave this recipe a try.  It came from a pile of recipes I had ripped from a magazine (I couldn't find which one) years ago. We really liked the flavors, especially the fresh rosemary. 

Marinated Flank Steak II

3 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp fresh lemon juice (approx. the juice from 1/2 a good size lemon)
1-1/2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp minced fresh rosemary
2 garlic cloves, minced
1/4 tsp freshly ground black pepper
1 - 1-1/2 lb flank steak
1/2 tsp kosher salt

Personally, I just dump all of the ingredients into a freezer bag, add the meat, seal it up, and knead it a bit.  Then I put the whole bag in a bowl (just in case the bag leaks), and stick it in the fridge. You can get fancy and use a whisk and a bowl, and whisk the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary, minced garlic and black pepper together. Place the steak in a resealable bag, pour in the marinade and gently knead to coat. Marinate in the fridge (we usually try to do it overnight, or at least for several hours) or freeze.  

To prepare, heat your grill or a grill pan over medium high heat. Remove steak from marinade and grill 5 minutes per side for medium rare or about 7 minutes per side for medium. Transfer steak to a cutting board, tent with foil and let rest 10 minutes.  I usually grill it on our gas grill over medium-high heat until the meat reaches 140 degrees and then let it rest while I get everything else plated. I served with sautéed spinach (steamed broccoli for the kiddo who doesn't "do" spinach), some baby red potatoes from the farmer's market, and a little Peruvian green sauce we picked up at the market. It's great over a salad, too. 
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