I love this meal but you have to allow for the marinating time. Usually, it’s easiest to mix up the marinade while you’re making another meal and pour it over the meat. A tip I learned is the benefit of pouring marinade over frozen meat, just add in extra time for the meat to thaw. Every time I do this I swear the meat is juicier and more tender.
- 2 beef flank steaks (1 lb each)
- 1/3 cup balsamic vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
- 3 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup reduced-sodium beef broth
- 2 teaspoons cornstarch
- 1 Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in a diamond pattern on both sides of beef. Place in a shallow glass dish. In a small bowl, mix vinegar, brown sugar, rosemary, garlic, salt, and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
- 2 Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
- 3 Meanwhile, in a 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In a small bowl, mix broth and cornstarch; stir broth mixture into the marinade. Cook about 2 minutes, stirring occasionally, until thickened.
- 4 Place beef on cutting board; cut diagonally into thin slices. Place slices on a serving platter. Spoon sauce over beef.