Seriously The Best Flank Steak Marinade

I'm a true believer in following the lead of a master. So when some super cheap flank steak found its way to my house earlier this week, and I really had no idea what to do with it, I turned to my reliable friend Iron Chef Michael Symon. Okay, so maybe he's not my actual friend.

I took his Grilled Skirt Steak recipe and tweaked it a little bit, following some advice I got from one of my favorite shops in Atlanta, Oli+Ve. My recipe calls for pineapple balsamic vinegar, which Oli+Ve currently does not have available online. For a similar flavor, you could try the mango balsamic or tangerine. Or you could just go with a regular, high quality balsamic from your local grocery store—it just won't have the same fruity, complex flavor. It's definitely worth the splurge for the flavored balsamics! I use them every single time I make a salad.

I put the marinade on the steak and let it marry in the fridge for about 36 hours. Mark grilled it over a charcoal grill and I swear I've never had meat that was that tender and that delicious. Ever. The meat had an absolutely incredible flavor. The marinade caramelized on the meat and it had the perfect amount of sweet, salty and heat.

Try it, you won't be disappointed.

Pineapple Balsamic Flank Steak

• 1 cup Pineapple Balsamic Vinegar
• 2 tablespoons Soy Sauce 
• 1/3 cup Brown Sugar 
• 2 Garlic cloves (smashed) 
• 2 tablespoons Thyme 
• 2 tablespoons Crushed Red Pepper 

Whisk everything together in a bowl. Place the flank steak in a ziplock bag and pour marinade over it. Place in the fridge overnight, at least, preferably about 36 hours. Take the steak out 30 minutes prior to grilling. Grill for about 8-10 minutes on each side. Let meat rest for about 10 minutes before slicing across the grain.