Ingredients:

  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs flank steak

Instructions:

  1. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, mustard, oregano, salt, and pepper until emulsified.
  2. Place the flank steak into a gallon-sized Ziploc bag, pour the marinade over the meat, seal, and massage to remove air pockets.
  3. Refrigerate the steak in the marinade for at least 4 hours, up to 24 hours.
  4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
  5. Preheat a grill or cast iron skillet to medium-high heat.
  6. Remove steak from the marinade, discard the used liquid, and sear for 4–6 minutes per side.
  7. Use a meat thermometer to remove the steak from heat when it reaches an internal temperature of 130°F (54°C) for medium-rare.
  8. Transfer the steak to a cutting board and let it rest before slicing against the grain.