Marinated and Grilled Flank Steak

Ingredients

• 2 pound flank steak or London Broil, or slightly more
• 2 T balsamic vinegar
• 2 T fresh lemon juice
• 1 T Dijon mustard
• 1 T Worcestershire sauce, gluten-free if needed
• 1 T finely minced fresh garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1 tsp. smoked paprika or paprika
• 1/4 cup olive oil

Directions

1. Stir together the balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices. Whisk in the olive oil until the marinade comes together.
2. Trim the flank steak, removing any obvious excess fat. If you like, lightly score both sides of the steak with shallow cuts about 1/4 inch deep and 1/4 inch apart; it can help the steak cook more evenly, but you can skip it.
3. Put the steak into a Ziploc bag, choosing the smallest one that will hold it. Pour the marinade over the meat, seal the bag, and refrigerate for 8-24 hours.
4. When you are ready to grill, remove the steak from the refrigerator, pour off the marinade, and let the meat lose its chill while you heat the grill to high. Before the steak goes on, lower the grill to medium-high, or allow the coals to cool a bit.
5. If you are using a Polder Meat Thermometer, cook the steak until it reaches 130F. With an instant read meat thermometer, begin checking after you flip the steak, and cook it to 130F. Turn the meat after about 6 minutes; the steak should reach temperature at about 11 minutes, depending on your grill heat, the size of the steak, and how cold the meat was at the start. It will keep cooking while it rests, so pull it from the grill on the early side rather than letting it go too far.
6. Once the steak reaches that temperature, take it off the grill. Rest it for 5-10 minutes if it is a smaller piece, or 10-15 minutes for a larger one.
7. Slice the steak thinly against the grain. Serve right away with Chimichurri Sauce or olive sauce for steak.