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.
Prep Time 30 minutes mins
Marinating time 12 hours hrs
Total Time 10 minutes mins
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.
Keyword beef, Sigona's Dark Chocolate Balsamic