- 1 2- to 2 1/2-pound flank steak
- 3 to 4 sprigs rosemary
- 1/2 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup plus 2 tablespoons EVOO - Extra Virgin Olive Oil
In a large food storage container, place the steak with the rosemary, vinegar, Worcestershire sauce and EVOO. Place into the refrigerator and marinate all day or overnight, turning occasionally.
To cook, remove the steak from the marinade and let the excess drip off. Coat the meat with 2 tablespoons of EVOO, heat a grill or grill pan to medium high then cook until brown and crisp, about 5 minutes per side. When the meat is done cooking take it off the grill and let it rest for about 10 minutes. Slice it thin and serve with BLT Spaghetti alongside.