Marinated Flank Steak

Step 1/4

• 1 lbs Beef Flank Steak 1.5-2lb

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish.

Step 2/4

• ⅓ cup olive oil
• ⅛ cup balsamic vinegar
• 1⅓ tbsp brown sugar - packed
• 1⅓ tbsp Worcestershire sauce
• 3⅓ Garlic Cloves short cuts
• 1 tsp sea salt
• 1 tsp Black pepper
• ⅔ tsp Crushed red pepper
• 2 sprigs rosemary
• 2 sprigs oregano

Combine oil, vinegar, brown sugar, Worcestershire sauce, garlic, salt, black pepper, and crushed red pepper; pour over steak in bag. Add herb sprigs. Seal bag; turn to coat Marinate in the refrigerator for 2 to 24 hours.

Step 3/4

Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium heat. Remove steak from marinade; transfer marinade to a saucepan. Discard herb sprigs. Grill steak for 12 to 15 minutes for medium-rare (130 degrees), turning once halfway through. Remove from grill and loosely cover with foil; let stand 5 minutes.

Step 4/4

• ⅔ tbsp unsalted butter

Bring marinade to a boil. Stir in butter until melted. Thinly slice steak against the grain and drizzle with cooked marinade. Garnish with oregano leaves, if desired.