Balsamic Marinated Flank Steak

Flank steak is recognized for its bold, beefy taste. The long, flat cut comes from the abdominal muscles of the cow, making for lean, relatively chewy meat that's often used interchangeably with skirt steak. The balsamic vinegar in the marinade not only imparts complex flavor but also serves to tenderize the meat by breaking down muscle fibers; it comes together quickly in a blender with garlic, rosemary, oregano, and a touch of mustard. A quarter cup is reserved to drizzle over the finished steak.

How to cook flank steak

Once the steak has been soaked in the marinade, all that's left is a quick stint on the grill. Remove it from the marinade, letting the excess drip off the meat. Season it with salt and freshly ground pepper, then grill it over moderate heat on oiled grates until it's lightly charred, 10 to 12 minutes, turning occasionally. Because flank steak is prone to becoming tough, it's cooked here just until it reaches medium rare — it should register 125°F on an instant-read thermometer.

Let the steak rest for a full five minutes on a carving board; it will continue to cook off the heat as the juices get redistributed, moving from the edges of the meat back to evenly throughout the center. To make it even more tender, slice the finished steak thinly across the grain. Serve it over toasted bread with grilled vegetables or use it as the basis for an epic steak sandwich.