“This salad needs meat” ~ words I can hear coming straight from my husband’s mouth. And, now, enthusiastically, these words were from you as well! To explain, I received numerous requests for either a shrimp or flank steak recipe after listing these as serving suggestions on a recent post for my arugula and mozzarella salad. Luckily, I had everything on hand to execute a basil-infused marinade, along with my husband to man the grill.
If you are like me, I rely solely on others to light the fire and provide perfectly, grilled meats. But, I have found, in a snap, that I can follow grilling instruction using the 500 degree broiler setting of a standard oven and get the same charred, yumminess! So, here’s to satisfying all appetites and skill-sets…the meat-eaters, the non-grillers, and the vegetarians too (aka those that never needed this recipe anyway, ha!).
Light up the fire and enjoy! Xoxo, E.
- 1.25 oz Flank Steak
- ½ cup Olive oil
- ¼ cup Fresh Basil, finely chopped
- 2 T Dijon Mustard
- 2 T Balsamic Vinegar
- 1 T minced Garlic
- 1 T Honey
- 1 t Salt
- ½ t Freshly Ground Black Pepper
- Place the flank steak in a large, plastic re-sealable Zip-lock bag. In a medium-sized bowl, combine all the remaining ingredients and mix until well-blended. Pour the marinade into the bag, press the majority of the air out of the bag, and seal. Refrigerate and marinate at least 6 hours, and up to overnight.
- Preheat a gas or charcoal grill, and remove the steak from the marinade 30 minutes prior to grilling. Then, grill to desired doneness. Using a good meat thermometer, determine your preferred level of doneness with this guide: 125 to 130 degrees F for rare, 140 degrees F for medium rare, and 150 degrees F for medium.
- Transfer the grilled steak to a large cutting board and let rest (not covered) 5 to 10 minutes. Then, cut the steak across the grain into thin diagonal slices, and enjoy draped over your dressed greens of choice (of course, I am biased and love it with my arugula and mozzarella salad as shown above).