Grilled Flank Steak


  • ¼ cup Herbes de Provence olive oil
  • ½ teaspoon Garlic olive oil
  • ½ teaspoon cracked black peppercorns
  • ½ cup Pomegranate balsamic vinegar, divided
  • 1 ½ pound flank steak
  • Sea salt and freshly ground black pepper to taste


  1. In a small bowl, combine Herbes de Provence olive oil, Garlic Olive oil, cracked peppercorns and 2 tablespoons Pomegranate balsamic.
  2. Place flank steak in large zip lock plastic bag and pour marinade over. Seal the bag, pressing out as much air as possible. Marinate in refrigerator for 2 hours or overnight.
  3. When ready to cook, bring steak to room temperature. Heat grill or grill pan to medium high. Remove steak from marinade and season with salt & pepper. Place steak on grill and brush with 1½ tablespoons Pomegranate balsamic. Cook for 3 minutes. Turn steak over and brush top side with 1½  tablespoons Pomegranate balsamic.  Cook for 3 minutes longer.

Remove steak to carving board and let rest for 3-4 minutes. Slice steak on the bias (against the grain) into thin slices.  Arrange the steak slices on a serving platter.  Pour any juices from carving board over the steak.

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