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The Secret to Juicy Grilled Steak Every Time—It's Foolproof
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 cup olive oil
- 1 (1 1/2-pound) flank steak
- 1 1/2 teaspoons kosher salt
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Instructions
- In a medium bowl, whisk together the vinegar, mustard, garlic, pepper, and paprika. While whisking constantly, slowly drizzle in the oil until the dressing is creamy and emulsified. Reserve 1/4 cup of the dressing and set it aside.
- Place the steak in a large zip-top bag or small baking dish. Pour the remaining dressing over the steak, flipping it to coat completely. Sprinkle the steak evenly with the salt. Seal the bag or cover the dish and refrigerate at least 1 hour or up to 24 hours.
- Preheat the grill to medium heat (350° to 400°F) and oil the grill grates.,Remove the steak from the marinade, letting the excess drip off. Place the steak on the grill with the thickest part of the steak facing the hottest part of the grill.,Grill, uncovered, until lightly charred and an instant-read thermometer inserted in the thickest portion of the steak registers 125°F, 5 to 7 minutes per side.
- Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice against the grain and serve with the reserved dressing on the side.,Leftovers can be refrigerated in an airtight container for up to 5 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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