Someone might say that a good steak does not require any marinade. But not all steaks are the same in structure, which means that preparing meat before grilling is not such a bad idea. Moreover, if it’s professional to approach the business and take as a basis sour-sweet balsamic vinegar with seasonings that will emphasize the taste of meat cooked on the fire.
- Flank Steak – 1 pcs.
- Garlic (chopped) – 2 cloves
- Dried oregano – 1 tbsp.
- Olive oil – 1 cup
- Leaves of rosemary – 1 tbsp.
- Whole-grain mustard – 2 tbsp.
- Balsamic vinegar – 1/2 cup
- Salt, freshly ground pepper – to taste
1. In a blender, mix garlic, rosemary, oregano, mustard and balsamic, add butter. Season to taste with salt and pepper.
2. Put the meat in a glass or ceramic form and pour the marinade, leaving 1/4 cup. Cover the form with a plastic wrap and put in the refrigerator for at least 4 hours or a day.
3. To light a grill, to grease a lattice. Get the steak out of the marinade, allow the excess liquid to drain, and the meat to reach room temperature. Season with salt and pepper. Fry the steak over a moderate heat, periodically turning over until it begins to slightly charring; a thermometer inserted into the thickest part will show 125°F. Transfer the meat to the chopping board, allow to rest for 5 minutes. Serve with the remaining marinade.