Sundried Tomato, Rosemary, and Balsamic Marinated Flank Steak
Recipe type: Main, Beef, Grill
  • 1 flank steak (1.5-2.5 lbs)
  • ¼ c balsamic vinegar
  • 3 sun dried tomatoes, preferably packed in oil, finely chopped
  • 2 T of the oil from the sun dried tomatoes, or 2 T olive oil
  • 1 t chopped fresh rosemary, or ½ t dried rosemary
  • 1 garlic clove, minced or crushed
  • coarse sea salt
  • freshly ground pepper
  1. Combine balsamic vinegar, tomatoes, oil, rosemary, and garlic in a large plastic bag or shallow dish.
  2. Add the steak and marinate for at least an hour (the longer, the better)
  3. Preheat your grill to high heat.
  4. Remove the steak from the marinade and season both sides liberally with coarse sea salt and freshly ground pepper.
  5. Grill the flank steak on direct, high heat for 4-7 minutes a side, depending on thickness and desired doneness. For a 2 lb flank steak, about 5-6 minutes a side produce a nice, medium-rare steak.
  6. Slice thinly against the grain and serve.
Recipe by Cupcakes & Kale Chips at