24-Hour Marinated Flank Steak

24 hour marinated steak

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!

24-hour Marinated Flank Steak

24-hour Marinated Flank Steak


2 heaping teaspoons minced garlic

2 teaspoons dried rosemary

2 teaspoons dried oregano

1/2 cup balsamic vinegar

1 cup extra-virgin olive oil, plus more for grilling

Kosher salt

Freshly ground pepper

One 2-pound flank steak


1. Combine first five ingredients in a 9x13 baking dish. Season lightly with salt and pepper. Spoon out 1/4 cup and reserve in a small dish for later.

2. Add meat to the baking dish; turn the meat to coat. Cover with plastic wrap and refrigerate overnight.

3. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve,

4. Throw sliced bread and any veggies you like on the grill (sliced zuchinni, squash, peppers, tomatoes, leeks, onions...whatever.) Baste with reserved marinade on both sides. Grill until desired doneness.

5. Pile sliced meat and veggies on top of grilled bread. (Have a napkin nearby to catch those delicious juices.)

Adapted from Food & Wine


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