Want to really impress Dad? Make him this. You can tell him how you slaved away to marinate it for twenty-four looooooong hours so he could have something really special. But really, you threw everything in a bag in five minutes and throwing it on the grill. Brilliant!
Marinating the flank steak for the full 24-hours really produces the most tender piece of meat, with every ounce touched by tangy balsamic, savory herbs, and mmmmmmm….garlic.
Because I wanted the whole meal to happen on the grill, I piled all our veggies and some sourdough bread on too. I basted it all with the same marinade I used for the steak (stored separately, of course), so the flavors carried throughout the meal.
Easy on the eyes, yummy in the tummy, and very little prep! Happy grilling!
24-hour Marinated Flank Steak
This is a much less fussy version of F&W’s June cover recipe. I marinated the meat right after dinner one night and — voila — it was ready to throw on the grill the following night!