Ingredients:

  • 1.5 lb flank steak
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp onion powder

Instructions:

  1. Combine the balsamic vinegar, brown sugar, Dijon mustard, and Worcestershire sauce in a mixing bowl. Whisk vigorously until the brown sugar granules have completely dissolved and the mixture is smooth.
  2. Slowly drizzle in the olive oil while whisking constantly to create a stable emulsion. Stir in the minced garlic, salt, pepper, dried oregano, and onion powder until the marinade is glossy and thick.
  3. Place the raw flank steak into a gallon-sized Ziploc bag. Pour the marinade over the meat, sealing the bag while pressing out as much air as possible. Massage the bag to ensure the steak is fully coated.
  4. Refrigerate the steak in the marinade for at least 4 hours, though up to 24 hours is ideal for maximum tenderness.