Eid is knocking at the door. Get ready to serve something special at your dining. Today we are offering you easy rosemary steak.
2 beef Flank Steaks (about 1-1/2pounds)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 and 1/2 teaspoon rosemary
1 teaspoon minced garlic
Salt according to taste
Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Season steak with salt and pepper as desired. Carve steak crosswise into thin slices