Flank Steak

  • 1 1/2 lb flank steak
  • 1/3 cup Pomegranate Balsamic Vinegar
  • 2/3 cup canola oil
  • salt and pepper

Put 1 1/2 lbs flank steak in a resealable bag with 1/3 cup Pomegranate Balsamic Vinegar, 2/3 cup canola oil. Refrigerate for 2 hours or overnight. Heat grill or grill pan on medium hight heat. Salt and pepper steak and cook rare. Let rest 5-7 minutes before cutting.

Collections: Balsamic Recipes, Recipes

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