I was on the fence about using balsamic vinegar on the steak but it turns out it is my new favorite way to cook a flank steak!
1 flank steak (1.5-2lb)
1 cup balsamic vinegar
Dried Minced Onion
Freshly Ground Pepper
- Coat the slab of steak with kosher salt. Wrap with cellophane and leave in the fridge for 12-24 hours.
- In a oven tray, center the flank and pour the balsamic vinegar on top. Coat the meat again with kosher salt, pepper, and dried minced onion.
- Sprinkle fresh thyme across the top of the meat.
- Cook in the oven or on the grill on 325 degrees for an hour. If you choose the grill, keep an eye on it so that the meat doesn’t dry out.