While an inexpensive and typically tough cut of meat, flank steak has great flavor and is very versatile. With the help of a tasty marinade, it can be tenderized. This first marinade uses mustard as an emulsifier that thickens and flavors at the same time. Combined with the salty-sweet tang of balsamic, this marinade will have you recreating this recipe till the cows come home.
- 8 oz flank steak
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp mustard
- salt and pepper to taste
- Make a simple marinade using the olive oil, balsamic vinegar, and mustard. Use whichever type of mustard you prefer (Dijon used here). Whisk together.
- Place steak directly in the marinade. Cover in plastic wrap.
- Leave in the refrigerator for a few hours.
- Sauté or grill the steak for about 4 minutes on each side, or until internal temperature reaches 135 degrees F. When finished, slice at an angle to cut through the toughness of the muscle.
- Garnish with basil.