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Balsamic-Marinated Flank Steak

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Preparation Time
30 minutes

Marinate Time
6 hours to 24 hours

Makes 6 servings

  • 1 beef flank steak (about 1-1/2 pounds)
  • Salt and pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil
  • 1-1/2 teaspoons Dijon-style mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
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    1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. (For transporting, place food-safe plastic bag containing beef and marinade in a container with a tight-fitting lid. Place container in cooler with frozen gel ice packs or ice and keep cold until time to grill.)
    2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
    3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
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