Espresso-Balsamic Grilled Flank Steak

Ingredients:

• 1 flank steak, 1 ½ – 2 lbs.
• 2 tablespoons of High-Hand Espresso Bean Dark Balsamic Vinegar
• 2 tablespoons of High-Hand California Koroneiki Extra Virgin Olive Oil (EVOO)
• 2 tablespoons of dark brown sugar
• 1 ½ tablespoons of Dijon mustard
• 1 teaspoon of coarsely ground black pepper
• 1 medium shallot, minced
• 2 cloves garlic, minced
• ½ tsp kosher salt

Preparation:

1. Whisk together all the marinade ingredients and place in a sealable plastic bag or flat, shallow container large enough to hold the meat.
2. Rinse the meat, pat dry, and place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally.
3. Heat the grill of your choice to medium-high heat.
4. Remove the steak from the marinade, scraping any clinging sauce and shallots back into the dish with a spatula. Pat the steak dry, and oil and salt the surface lightly.
5. Grill 3-6 minutes per side, taking care not to overcook. Baste with the marinade while cooking, reserving at least a ½ cup.
6. When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5 minutes before slicing).
7. Put the remaining marinade in a small saucepan and bring to the boil along with any juices that collect on the platter.
8. Reduce to a simmer and cook for a minute or two; the sauce should thicken slightly.
9. Slice the steak thinly against the grain and spoon the sauce over to serve.