Ingredients:

  • 1.75 lbs Flank Steak
  • 1 tsp Coarse Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.33 cup Extra Virgin Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Fresh Lemon Juice
  • 6 cloves Fresh Garlic, minced
  • 0.25 cup Fresh Parsley, chopped
  • 2 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Dijon Mustard

Instructions:

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, parsley, rosemary, thyme, and Dijon mustard until emulsified.
  2. Place the flank steak in a large gallon-sized Ziploc bag and pour the marinade over it. Massage the bag to ensure the meat is evenly coated. Marinate in the refrigerator for at least 2 hours, ideally 12–24 hours.
  3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to temper to room temperature.
  4. Preheat a heavy-bottomed cast iron skillet or outdoor grill over high heat. Pat the steak dry with paper towels to ensure a proper sear.
  5. Season the steak with kosher salt and black pepper. Sear for 4–5 minutes per side, or until an instant-read thermometer reaches 135°F (57°C) for medium-rare.
  6. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
  7. Slice the steak against the grain at a 45-degree angle into thin strips and serve.