YOU’LL NEED

1 ½-2 lbs flank steak
¼ cup white balsamic vinegar
¼ cup light soy sauce
2 tbsp parsley, minced
1 tbsp rosemary, minced
1 tbsp garlic, minced

MAKE IT

1) Combine balsamic vinegar, soy sauce, parsley, rosemary, and garlic in a bowl. Whisk together to create a marinade.

2) Place steak in a shallow pan or glass dish and cover with marinade. Refrigerate for 1 to 2 hours, flipping midway.

3) Preheat grill or set your broiler to low. Cook 7-8 minutes per side for medium-rare. Remove from heat and allow to rest for 5 minutes before cutting against the grain. Pair with a vegetable of your choice, or serve on rolls for a savory steak sandwich.

ROBERT’S TIP
Because the flank steak comes from a well-exercised muscle, it often cooks up tough. Marinating it is essential to keep it tender.

THE MACROS
Per Serving (Serves 4)
CALORIES: 618
PROTEIN: 63 g
CARBS: 4 g
FAT: 37 g

Originally published in Robert Irvine Magazine.