Ingredients:

• 1 beef Flank Steak (about 1-1/2 pounds)

Balsamic Marinade:

• 1/4 cup balsamic vinegar

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil leaves
• 1 1/2 teaspoons Dijon-style mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Source: beefitswhatsfordinner.com