1 pound beef flank steak
1 Tablespoon olive oil
3 Tablespoons balsamic vinegar
2 Tablespoons lemon juice
1 Tablespoon finely chopped shallot
2 medium cloves garlic, finely chopped or minced
2 teaspoons chopped fresh rosemary, thyme or combination of both
1/4 teaspoon ground black pepper
for Grilled Caramelized Onions:
2 medium or 1 large onion, sliced
2 Tablespoons chopped fresh rosemary leaves, if desired
1 Tablespoon vegetable oil
Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern in both sides of beef.
Mix remaining ingredients except onions.
Place beef in shallow glass or plastic dish.
Pour marinade over beef; turn beef to coat with marinade.
Refrigerate about 2 hours.
Remove beef from marinade; discard excess garlic and shallot pieces.
Place beef on grill rack.
Cover and grill about 4-5 minutes.
Turn beef; cover and grill about 4 minutes longer for medium doneness.
(Note: The cooking time will vary with the thickness of the steak.)
Season beef with salt and pepper.
Slice beef across grain at slanted angle into thin slices.
Serve with Grilled Caramelized Onions.
for Grilled Carmelized Onions:
Place all ingredients in square of heavy-duty aluminum foil; seal.
Place foil pouch on grill rack.
Grill 4 to 6 inches from medium coals about 15 minutes, turning frequently.