Flank steak is excellent for serving to a large crowd because you cook it whole. That means there’s only one steak, rather than several, to turn on the grill.
HANDS-ON TIME
20 minutes
TOTAL TIME
8½ hours
MAKES
6 to 8 servings
INGREDIENTS
½ cup balsamic vinegar or dry red wine (see tip, below)
3 tbsp Dijon mustard
3 tbsp olive oil
4 cloves garlic, finely
grated or pressed
½ tsp each salt and pepper
1 beef flank marinating steak (900 g)
DIRECTIONS
Whisk together vinegar, mustard, 2 tbsp of the oil, the garlic and ¼ tsp each of the salt and pepper. Using fork, prick steak all over. Place in large resealable plastic bag or shallow dish; pour in vinegar mixture, massaging or turning steak to coat. Seal bag or cover dish and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove steak from marinade; discard marinade. Pat steak dry and brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat; grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes. Transfer to rack; let rest, uncovered, until instant-read thermometer inserted in centre reads 145°F (63°C), about 5 minutes. Slice across
the grain.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 195 cal, 25 g pro, 9 g total
fat (3 g sat. fat), 1 g carb, trace fibre, 50 mg chol, 153 mg sodium, 238 mg potassium. % RDI: 1% calcium, 16% iron, 2% folate.
TIP FROM THE TEST KITCHEN
Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light- to medium-bodied
red wine, such as Pinot Noir or Merlot, instead.
