Marinated Reverse Sear Flank Steak
When you want a full-flavor flank steak that is made with little hands on time, this Reverse Sear Flank Steak recipe is perfect. We start by slow cooking the steak in the oven, and then give it a quick sear in a hot skillet. This locks in all the juices, and creates an irresistible crispy crust.
Servings 6
Calories 354kcal
Ingredients
Marinade
- 1 cup light brown sugar
- ¼ cup balsamic vinegar
- 2 tablespoons Worcestershire sauce gluten-free if necessary
- 1 tablespoon minced garlic
- 1 tablespoon fresh diced rosemary
Steak
- 1 ½ to 2 pounds flank steak
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Instructions
- In a medium bowl or large measuring cup, whisk together the sugar, balsamic vinegar, Worcestershire, garlic, and rosemary.
- Place the steak in a shallow dish and pour the marinade over, using clean hands to evenly distribute the mixture as necessary.
- Marinate in the refrigerator for 4 hours.
- Remove the steak from the marinade and pat dry. Season with salt and pepper.
- Preheat the oven to 225°F. Place the steak on a rack set on top of a rimmed baking sheet.
- Cook for 30 to 35 minutes, or until an instant read thermometer reads 120°F.
- Heat the avocado oil in a large heavy duty skillet (or on a Blackstone griddle or gas grill) to medium-high heat.
- Sear steak for about 5 minutes, turning every minute.
- Remove from heat and allow to rest for 5 to 10 minutes before serving.
Nutrition
Calories: 354kcal | Carbohydrates: 40g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 922mg | Potassium: 506mg | Fiber: 0.3g | Sugar: 38g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg