Marinated Flank Steak

Serves: 4


2 pounds flank steak, scored on both sides in a diamond pattern

¼-1/3 cup Dijon mustard

½ tsp kosher salt

1 tsp freshly ground black pepper

½ tsp garlic powder

1/3 cup Flying Olive Neapolitan Herb Balsamic Vinegar

2 cloves of garlic, minced or grated

¼ cup Flying Olive Garlic or a mild-medium Single Varietal, or a Combination


Rub the scored flank steak with the Dijon mustard, making sure it is evenly coated on both sides.

In a bowl or pan large enough to hold the steak, whisk together the salt, pepper, and garlic powder. Add the Flying Olive Neapolitan Herb Balsamic and Extra Virgin Olive Oil of Choice, and the garlic powder. Place the flank steak in the marinade and turn to coat. Cover and marinate several hours or overnight in the fridge, flipping the steak once or twice, if possible.

Before you grill the steak, take it out of the fridge at least 30 minutes before cooking. Preheat the grill to high. Remove the steak from the marinade and discard the marinade. Sear the flank steak on high for 3 minutes on each side. Reduce the grill heat to medium heat and cook for another 1-3 minutes on each side, about 140 degrees with an instant read thermometer for medium-rare.

When the steak has cooked, remove it to a cutting board. Cover it with foil and let it rest for about 10 minutes. Make thin, wide sliced across the grain, and at a slight diagonal.

Transfer the slices to a warm serving platter.

Inspired by a recipe by Neil Luken

Submitted by Barb L.