Ingredients
Method
- In a large Ziploc bag add ⅓ cup balsamic vinegar, ⅓ cup pomegranate molasses and 2 teaspoon salt. Add 2lbs Flank steak and seal, removing as much air from the bag as possible in the process. Shake to evenly coat and transfer to the fridge to marinate for 30 minutes or up to 12 hours—3 hours is the sweet spot!
- Remove from fridge and pat with paper towel to remove excess marinade. Set aside and preheat grill to 450°F. Drip a clean paper towel in neutral oil and, using tongs, rub it over the grill grates to prevent sticking.
- When the grill is preheated, place the steak on the hottest section (see note). Close the lid and cook for 5-8 minutes, or until a dark, caramelized crust forms. Flip, close the lid again, and continue cooking until an instant-read thermometer placed in the centre of the steak reads 130-135°F, about 5-8 more minutes. Remove and let rest for another 5 minutes.
- Slice the steak against the grain (see note) into ½-inch thick pieces and serve with your favourite chimichurri and pomegranate seeds.
Notes
Find the hottest part of the grill by holding your hand over the grates to identify where the heat is most intense.
Cutting flank steak against the grain is crucial for ensuring a tender, juicy bite. To find the grain, look for parallel lines of muscle fibre running on the surface. Cut perpendicular to the lines, creating a 90-degree right angle with your knife. If your steak is wide, cut it in half along the grain first before slicing.