"Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal."
1 beef flank steak (about 1 1/2 pounds)
Salt and pepper
Balsamic Marinade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar
Combine marinade ingredients in small bowl. Place beef steak and marinade in food safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade, discard marinade. Place steak on grid over medium, ash-covered coals.
Grill, covered, 11 to 16 minutes (or over medium heat on preheated gas grill 16 to 21 minutes), for medium rare (145°) to medium (160°) doneness, turning occasionally. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.