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Flat Belly Diet – Balsamic Flank Steak

Now this is what a “diet” should taste like! This meal was sooooo yummy! The recipe calls for the meat to marinade for a minimum of one hour, but I highly recommend marinading it at least overnight, if not 24 hours. Flank steak is a tougher cut of the meet and the longer you can let it sit in the marinade, the more tender and better flavored it will turn out. I served the steak with guilt-free fries (see tomorrow’s post for that recipe!) and a simple ranch chopped salad from Dole.
Basic Balsamic Flank Steak

1 whole flank steak (1 1/2 pounds)
2/3 cup balsamic vinegar
1 tablespoon black pepper
2 cloves garlic
1/4 cup olive oil

Poke the meat with a fork to help the marinade penetrate. Mix the remaining ingredients in a large resealable bag. Drop the steak into the bag, seal, and refrigerate for 1 hour or up to 24 hours. 

Preheat a grill to medium for direct heat. Remove the meat from the bag, reserving the marinade. Grill the meat for 6 to 8 minutes per side or until a thermometer inserted into the thickest part registers 145°F for medium rare. In a small saucepan, boil the reserved marinade for 5 minutes. 


Slice the meat diagonally across the grain in thin slices and drizzle with the marinade. Divide evenly onto 4 plates.