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Flank Steak with Balsamic Vinegar and Garlic picture

Flank Steak with Balsamic Vinegar and Garlic

Flank steak isn't a particularly tender cut of meat and it benefits both from marinating and from quick cooking. Flank steak becomes tough if cooked beyond medium.

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  • 1 1/2 pounds flank steak
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, pressed through a garlic press or finely chopped
  • 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
  • 2 tablespoons canola oil

Serves 4 to 6

  1. Place the steak on a baking tray and season both sides with salt and pepper.
  2. In a small bowl combine the vinegar, olive oil, garlic and thyme.  Pour the mixture over the steak and turn the steak over a few times to make sure both sides have a nice coating of the marinade. Let the steak sit at room temperature for 15 minutes, or put it in the refrigerator and let it marinate for up to 24 hours.
  3. When ready to cook, heat the canola oil in a skillet (large enough to hold the steak without crowding) over medium-high heat.  When hot, add the steak and cook for 6 to 8 minutes on one side, then turn over and cook for 6 to 8 minutes more or until cooked to your liking.  The internal temperature of the meat should reach 135 degrees for medium rare, 140 to 145 for medium.
  4. Remove the steak to a cutting board and let rest for at least 5 minutes.  Thinly slice the meat against the grain and serve hot.

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!