Ingredients:

  • 1.75 lbs Flank Steak
  • 1 tsp Coarse Kosher Salt
  • 0.5 tsp Cracked Black Peppercorns
  • 4 cloves Garlic, minced into a paste
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Dijon Mustard

Instructions:

  1. Whisk the extra virgin olive oil, balsamic vinegar, garlic paste, Dijon mustard, rosemary, and thyme in a small bowl until emulsified.
  2. Place the flank steak in a gallon-sized freezer bag and pour the marinade over it. Massage the liquid into the fibers, seal with minimal air, and refrigerate for at least 4 hours (up to 12 hours).
  3. Remove the steak from the refrigerator 30 minutes before cooking to temper the meat.
  4. Remove the steak from the marinade and use paper towels to blot the surface until completely dry to ensure a proper sear.
  5. Season with kosher salt and cracked black pepper. Sear in a hot cast iron skillet or on a grill for 4-5 minutes per side until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare.
  6. Rest the meat for 10 minutes before slicing thinly against the grain at a 45-degree angle.