Welcome to a haven of culinary inspiration, where the love for cooking meets creativity in the kitchen! Our collection is crafted to celebrate the joy of good food, offering a delightful blend of timeless classics and innovative recipes to suit every palate.
Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
- 2 pounds flank steak
- ½ cup soy sauce
- ⅓ cup vegetable oil
- 2 tablespoons dark brown sugar
- ¼ cup Worcestershire sauce
- 1 teaspoon Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons fresh chives, minced
- 1½ teaspoons ground black pepper
- 2 teaspoons balsamic vinegar
Instructions
- In a large zip-top bag or shallow dish, combine soy sauce, vegetable oil, brown sugar, Worcestershire sauce, Dijon mustard, garlic, chives, black pepper, and balsamic vinegar. Mix well.
- Add the flank steak to the marinade. Cover and refrigerate overnight, or for at least 8 hours.
- Preheat the grill to high heat. Remove the steak from the marinade and discard excess marinade (reserve some for sauce if desired).
- Grill the steak for about 2 minutes per side on high heat. Reduce heat to medium and cook for another 7–10 minutes, flipping halfway through, until the internal temperature reaches 130°F for medium-rare (or cook longer for desired doneness).
- Remove the steak from the grill and let it rest for 5–10 minutes, loosely covered with foil.
- Meanwhile, place half of the reserved marinade in a saucepan. Bring to a simmer over medium heat and cook for about 10 minutes to reduce and thicken slightly.
- Slice the steak against the grain and drizzle with the warm sauce before serving.
