¼ cup Flying Olive Fig Balsamic
2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil
½ tsp chopped, fresh rosemary or a pinch of dried rosemary
¼- ½ tsp kosher or sea salt
¼ tsp freshly ground black pepper
1 ½ pounds of flank steak (or steak of choice)
Rosemary sprigs for garnishing, if desired
Place the Flying Olive Fig Balsamic, the Flying Olive Rosemary EVOO, fresh or dried rosemary, salt and pepper in a dish and whisk well. Wash and pat dry the steak(s). Place the steak in a zip-lock bag. Pour half the marinade on one side. Turn the bag over and pour the other half on the other side. Flip the bag and few times and place on a plate in the refrigerator for 8 hours. Flip the bag occasionally, if possible.
When you are ready to cook the steak, preheat the grill to high for at least 5 minutes. Remove the steak from the marinade and discard the marinade. Place the steak on the grill and turn it down to medium. Sear the first side for about 3 minutes. Flip the steak over and sear the other side for another 3 minutes. Depending on the thickness of the steak, add more or less time to each side.
When it has reached the desired doneness, take it off the grill. Place it on a platter under a loose tent of foil for at least 5 minutes. When ready to eat, slice the steak on the diagonal and serve with a sprig of rosemary, if desired. Serve with Greek Roasted Potatoes with Lemon, Grapes, and Rosemary.
Submitted by Barb L.