Nutritional Info

Nutrition Facts

Serving Size 1 (85g)

Calories 39
Calories from Fat 0 (0%)
Amount Per Serving %DIV
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 9.2mg 0%
Potassium 52.8mg 1%
Total Carbohydrate 3.9g 1%
Dietary Fiber 0.1g 1%
Sugars 0.9g
Protein 0.6g 1%

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Recipe Description
Lean, boneless flank steak tastes great when bathed in balsamic vinegar and olive oil before grilling or broiling. Balsamic vinegar contains natural sugars, so when it is brushed on meats before grilling, roasting, or broiling, it helps to form a nice browncrust that seals in the meat juices and adds a mellow flavor. Use the best balsamic vinegar you can find.
Prep time
1 hr 10 min
Cook time
10 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1   salt and freshly ground blacl< pepper
1 Pound(lb)  flank steak
2 Tablespoon(T)  balsamic vinegar
1 Clove(clv)  garlic
2 Tablespoon(T)  extra-virgin olive oil, plus more for drizzling


In a shallow dish just large enough to hold the steak, combine the oil, vinegar, and garl ic. Add the steak, turning it to coat it with the marinade.

Cover and refrigerate up to 1 hour, turning the steak occasionally.

Place a barbecue grill or broiler rack about 4 inches from the heat source.

Preheat the grill or broiler. Remove the steak from the marinade and pat dry.

Grill or broil the steak 3 to 4 minutes.

Turn the meat over with tongs and cook about 3 minutes more for rare, or 4 minutes for medium rare, depending on the thickness of the steak.

To check for doneness, make a small cut in the thickest part. For longer cooking move the steak to a cooler part of the grill.

Sprinkle the steak with salt and pepper. Let rest 5 minutes before the meat across the grain into thin slices. Drizzle with a little extra-virgin olive oil.

Additional notes

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