2-3 lb flank steak
1/4 cup Ruby Grapefruit fused olive oil
1/3 cup Pomegranate dark balsamic
2 tsp minced garlic
1 tsp 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 Worcestershire sauce
1 tbsp brown sugar
Rinse steak in hot water and pat dry. If the cuts of meat are really large, slice into desired serving sized pieces. Place on a plate and set aside.
In a small mixing bowl combine remaining ingredients and whisk to completely combine.
Pour over steak and turn to coat evenly. Cover with plastic wrap and allow marinating for at least an hour, or overnight in the fridge.
Preheat grill to high heat. Place meat on the grill, drizzling the remaining marinade over the top. Sear meat on each side for 3-4 minutes for medium rare. Add 1 minute more for medium, 2 minutes more for well done. Remove from grill when desired doneness is reached, and place on a cutting board. Allow meat to rest at least 3 minutes so the juices redistribute back into meat. Serve and enjoy!
For a spicer version use the Baklouti Green Chili fused oil. Also for a more traditional version use your favorite robust Trio Carmel Olive Oil and Traditional Balsamic!
Recipe from The Olive Oil & Vinegar Lover’s Cookbook