Worcestershire-marinated Bavette Steak
From the table of Keepwell Vinegar: “This flank steak recipe was a staple in our household growing up. It feels somehow so old-timey but vibrant and fresh at the same time. The marinade both tenderizes the flank steak and gives it flavor with its acidity — feel free to twist it in any direction with fresh herbs and aromatics as long as you leave the vinegar components in there! The drippings from the steak are juicy as well, so don’t hesitate to serve the sliced steak in the same dish as grilled vegetables and sop it all up with some grilled toast.”
Ingredients
1 large onion, minced or grated
1 clove garlic, minced or grated
2 tbsp merlot vinegar (red wine vinegar)
1 flank steak, or Bavette if available*
Instructions
Toss all ingredients together. Pierce flank steak with a fork, then marinate in this mixture for one-hour room temperature or overnight in the refrigerator, flipping occasionally. Flank steaks cook best on a hot grill.
*This recipe makes enough for one steak, any excess tastes great on roasted vegetables! If using a Bavette steak, note that the meat will cook a bit faster than a flank steak.
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