1.5 pound flank steak
1/4 cup balsamic vinegar
1/4 cup red wine
1/4 cup extra virgin olive oil
2 tablespoons coconut aminos (or soy sauce)
2 tablespoons dark brown sugar
1 garlic clove, finely chopped
Coarsely chopped parsley
Combine the balsamic vinegar, red wine, EVOO, coconut aminos, garlic, and brown sugar in a bowl. Place in a ziploc or a bowl with the flank steak, and let marinade for a minimum of 5 hours, but overnight is preferable!
When ready to cook, heat a grill pan (or a grill) to medium - high heat. In our grill pan, cooking for 5 minutes on each side, and then allowing it to rest for 10 minutes, made the perfect medium rare-medium steak.
Slice thin, garnish with chopped parsley, and enjoy!
We are home, settled, and married!! More on our wedding later... it was the best weekend with so many details that I can't wait to share. But in the meantime, we are so happy to tuck into a cozy fall and winter of just relaxing and good food now that our wedding diets are a thing of the past. Halleluiah. We started off with this flank steak - admittedly, I went into the grocery store with a completely different plan, but they were on sale and looked amazing, so here we are - and it was delicious! Sweet and savory, light and satisfying. We ate it with some roasted broccolini, and it was just a great meal (and leftover lunch) as we ease into fall.
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