- 2–3 pound flank steak or London Broil
- 2 Tbsp balsamic vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp finely minced fresh garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp smoked paprika or paprika
- 1/4 cup olive oil
- Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices, then whisk in olive oil.
Trim the flank steak so there is not a lot of visible fat. Then make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the marinade to penetrate more, but it’s optional.) Place meat in a ziploc bag, using the smallest size you can fit it into. Pour marinade mixture over meat, then marinate in refrigerator 8-24 hours.
- To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat grill to high heat. (you can rinse the bag in warm water if your in a hurry.) Turn grill to medium-high or let coals cool down before you put the meat on. If using Polder Meat Thermometer, cook to a temperature to 130F. If using instant read meat thermometer, start checking temperature after you turn the meat and cook to 130F. I turned the meat after about 6 minutes, and my flank steak reached this temperature in about 11 minutes, but cooking time will depend on how hot the grill is, the size of your steak, and the temperature of the meat when you start. The meat will continue to cook as it rests, so it’s best to remove from the grill when it’s underdone rather than overdone.
- When meat reaches that temperature remove from the grill and let rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately. Serves 4-6.