Tender Flank Steak

Tender Flank Steak

This juicy flank steak is perfect for last-minute dinner on the grill and can be done in advance and frozen.


2 to 3 lb flank steak

1/4 cup of Medium to Robust MyOlive EVOO

1/2 cup of any of our Dark Balsamics -our favourites are Dark Chocolate, Italian Fig, and Traditional

2 tsp of minced garlic

1 tsp of freshly cracked pepper

1/2 tsp ground thyme

1/2 tsp dried rosemary 

1/2 tsp dried parsley

2 TBSP grainy Dijon mustard

2 tsp of Worcestershire sauce

1 TBSP brown sugar


Rinse steak in hot water and pat dry  

In a small mixing bowl or liquid measuring cup, combine remaining ingredients and whisk 

to completely combine.

Pour over steak and turn to coat evenly (we use a large freezer bag)

Let marinate for at least an hour in the fridge and as long as overnight


BBQ - cook on high and sear meat on each side for 3 to 4 minutes for medium rare (add 1 minute for medium)

Allow meat to rest for at least 3 minutes


Bring the remaining sauce to a boil for at least 3 minutes and it will be ready to drizzle on the meat

ENJOY....THIS IS ONE OF OUR FAVOURITE RECIPES - we typically have one or two of these in our freezer for a yummy meal ready to go!

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