| | Directions | | In 13x9 glass baking dish combine vinegar, soy sauce, honey, shallots, rosemary and mustard until combined, using fork or whisk. Place steak on top and press meat lightly to coat with marinade. Turn, and press again. Cover and refrigerate for at least 2 hours, turning occasionally. Prepare grill to medium heat. Remove meat from marinade, discard marinade. Grill 4-6 minutes on each side or until desired doneness. Transfer steak to cutting board, let stand 5 minutes. Cut diagonally across the grain into thin slices. Arrange on platter and serve. |
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| Ingredients | | - |  | 1/4 cup balsamic vinegar |
| - | | 2 tablespoons reduced-sodium soy sauce |
| - | | 2 tablespoons Honey |
| - | | 2 shallots, thinly sliced (medium) |
| - | | 2 teaspoons freshly chopped rosemary or 1 teaspoon dried |
| - | | 1 1/2 teaspoons dry mustard |
| - | | 1 1/4 pounds flank steak |
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