I am a sucker for grilled meat. Always have been. And usually I prefer to enjoy any type of grilled beef dolloped with a lovely sauce, like Bourbon BBQ Sauce, Chimichurri Sauce, or Steak Sauce with Mushrooms. (All on this site BTW, along with many other great sauces.) But, with this wonderful recipe from the heygrillhey.com site, a sauce would be redundant. Because this marinated steak has plenty of great flavor all by itself. I like that. Not only because the marinade flavors the meat so beautifully, but because it means I have one less dish to prepare. (Remember, I’m getting lazier and lazier as my years quickly advance past three fourths of a century!)

So anytime I can find a recipe like this one, that doesn’t require me to prepare some kind of sauce to go with it, I’m delighted. And excited to pass the recipe on to you. (And yes, I usually change other people’s recipes a bit to better reflect our taste. But just looking at Susie’s recipe, I could find no fault with either her choice of ingredients, or even the amounts she had listed. And I was spot on to leave the recipe alone. In my estimation, it is perfect as originally written.)

So, if you too are yearning for a simple way to prepare a well-seasoned flank steak, I would highly recommend you give this recipe a try. And if it’s just you, or maybe 2 or 3 of you at table, yes, a whole flank steak is probably more meat than you can eat in one sitting. Not too worry. We ate our fill the first night, then I used most of the leftover meat as the meat component in homemade chili. (Fabulous!) Then the next morning, I sliced up the remaining small piece, hotted it up on my grill pan while I fried our eggs and served it with warmed zucchini bread. (What a lovely treat to break our fast!)

So, no excuses folks. This is the real deal. If you like grilled meat, this is your chance to look like a grill king or queen. Almost fool proof. (Well as long as you have an instant read thermometer that is. If you don’t, Santa Claus will soon be coming to town. So, you should be making a list so that he/she can check it twice. (And get his/her order in before the mad rush.)

As always, stay happy, stay healthy, stay practical, and stay patient. We are all in for a rough winter with the increases in covid-19 cases, restrictions constantly changing in a desperate attempt to save lives, and the ever-increasing incipient feeling that this damn pandemic will bloody well never go away. Hopefully, the devastation will end sooner rather than later. In the meantime, us worrying ourselves sick won’t change a thing. Peace and love to all. (Note to self: take your own advice!)   

½ c. extra virgin olive oil

1½ tsp. kosher salt

freshly ground black pepper

¼ c. brown sugar, packed

2 T. Worcestershire sauce

¼ c. balsamic vinegar

5 cloves garlic, minced

1 tsp. crushed red pepper flakes

3-4 sprigs fresh rosemary (about 6-inch sprigs)

1 – 1½ lb. flank steak, trimmed of as much fat as possible

In a gallon zip lock bag, combine the olive oil, salt, black pepper, brown sugar, Worcestershire sauce, balsamic vinegar, garlic, crushed red pepper flakes, and fresh rosemary sprigs. Zip the top, then gently massage the contents until the salt and sugar granules are dissolved.

Place the flank steak in the bag, press out any excess air, and seal tightly. Using your hands, press the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat your grill to 450 degrees. Grill the steak for 4-5 minutes per side, or until the internal thermometer reaches 130-135 degrees for medium rare.

Remove the steak to a cutting board. Tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Serve immediately.