Balsamic Soy Flank Steak

Combine chopped onion, minced garlic, and a generous amount of olive oil in a large mixing bowl. Add the tangy flavors of balsamic vinegar, soy sauce, and Dijon mustard to create a rich marinade. Stir in some fragrant rosemary leaves, along with salt and pepper to taste.

Place the flank steak in a spacious resealable plastic bag, making sure it's fully submerged. Pour the marinade over the steak, ensuring it's evenly coated with the flavors. Remove any air pockets from the bag and seal it tightly, allowing the steak to absorb the flavors in the refrigerator for at least 30 minutes or up to 2 days.

Preheat your outdoor grill to medium-high heat, taking care not to scorch the surface. Lightly oil the grill grate with a cooking spray or brush, creating a non-stick surface for even cooking.

Carefully remove the steak from its marinade and gently shake off any excess liquid, reserving the remaining marinade for later use.

Grill the steak over medium-high heat until it reaches a firm, hot texture in the center and just turns from pink to grey. Use a brush to apply the reserved marinade every now and then, promoting even browning.

Check the internal temperature of the steak using an instant-read thermometer inserted into the center. The ideal reading is 150 degrees F (65 degrees C).

Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly across the grain, revealing its tender and juicy texture.