GAPS Dinner: Balsamic Flank Steak

This recipe was going to be on the Meal Plan that I sent out today, until I realized that it is *expensive* to make! I don’t want the Meal Plans to be so expensive that people can’t afford to eat healthy! A few days after I made it, I was reading about the cuts of a cow & I realized why flank steak is so expensive. I think my family ate an entire cow’s worth of flank steaks in one sitting! Really! You only get 1 to 2 flank steaks per cow (my family ate 2!). A whole cow would probably feed my family for a year. So, if we were butchering our own cow & eating flank steak, we would only get to enjoy it once in the whole year! Wow! This recipe is super tasty though, so we would definitely look forward to that one time a year that we get to enjoy it! I used my cast iron griddle to cook this, but it would also be perfect for summer grilling!

Balsamic Flank Steak

INGREDIENTS

3 lbs flank steak

1/2 c onion, finely chopped

4 cloves garlic, minced

6 TB balsamic vinegar, divided

4 tsp butter or ghee or coconut oil

2 tsp dried parsley

1 tsp black pepper

1/2 tsp sea salt

METHOD

Place flank steak on a cutting board and score about 1/8 inch deep in a crossing pattern. Transfer the steak to a baking dish. In a small bowl, combine onions, garlic, 4 TB balsamic vinegar, butter, parsley, salt and pepper. Stir well and pour over steak. Flip steak a few times to coat evenly. Cover dish and marinade in refrigerator for at least 4 hours (or overnight). Cook steak on grill or in a skillet over medium heat, discard any excess marinade. Cook each side for 9 to 12 minutes. Transfer steak to a cutting board and rest for 5 minutes. Carve steak in diagonal strips, drizzle cooked juices over steak along with remaining 2 TB of balsamic vinegar and serve.