Dark Chocolate Balsamic & Herb Beef Marinade — Perfect for Flank Steak
Flank steak tends to be a tougher cut of meat, but it becomes tender and delicious after soaking in a marinade. The dark chocolate balsamic aids in the tenderization process and also adds a hint of sweetness that is nice with the savory herbs.
Dark Chocolate Balsamic & Herb Beef Marinade — Perfect for Flank Steak
Flank steak tends to be a tougher cut of meat, but it becomes tender and delicious after soaking in a marinade. The dark chocolate balsamic aids in the tenderization process and also adds a hint of sweetness that is nice with the savory herbs. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 4.
Ingredients
Ingredients:
- 1 flank steak about 2 to 3 lbs.
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil such as the robust California Manzanillo
- 1/3 cup Sigona’s dark chocolate balsamic
- 2 to 3 cloves garlic minced
- 2 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp ground black pepper
- 1 tsp fresh thyme or 1/2 tsp dried
- 1/2 tsp dried rosemary
Instructions
- Rinse and pat dry the steak. Tenderize the cut by either piercing with a fork all over both sides or by using a kitchen tool designed for tenderizing. Set aside in a 9×13 rimmed baking dish or in a large zip-top bag.
- In a medium bowl, whisk together the remaining ingredients until emulsified. Pour over the steak, cover or seal and refrigerate for at least 1 hour or overnight (preferably overnight).
- Allow meat to sit out at room temperature for at least 30 minutes before grilling.
- To cook, preheat a grill to high heat. Add meat to hot grill, drizzling the remaining marinade over the top, and cook, flipping once, for about 3 to 4 minutes a size for medium rare. Add 1 minute more for medium; add 2 minutes more for well done.
- When desired doneness is reached, remove meat from grill and allow it to sit at least 5 minutes before slicing against the grain into strips about 1-inch wide.
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