My buddy Panagioti runs a nifty little business here in Toronto selling his family’s olive oil and this very unique product called Moust0-Balsamico. This vinegar is made of balsamic vinegar and grape must (mousto) is added to sweeten the pot (just a little bit). Combine this extraordinary vinegar with Acropolis Organics extra-virgin olive and you have a pretty awesome salad dressing.

However, today’s focus is on a marinade I made using both Acropolis products but applied to one of my favourite beef cuts – the flank steak. Not needing more than two hours to marinate and with a concoction that can be whipped up in a blender or food processor, this makes for easy prep and even easier entertaining for family and friends.

There’s olive oil and mousto-balsamico, lots of garlic, scallions, Dijon and a combo of familiar Mediterranean herbs in bay, thyme, rosemary and dried Greek oregano. There is of course fresh ground pepper and some coarse sea salt but most of that get’s added just before the flank steak hits the grill. High heat, meat done to medium-rare and finally, always cut flank steak across the grain so that you may enjoy this cut at its most tender.

The crowing glory is this Greek-inspired Chimichurri where I take this Argentinian steak condiment and Greekafy it with a dried Greek oregano accent. BBQ season is full-on and I encourage, pinch, urge, shake you to try this one!

Mousto-Balsamico Flank Steak

(serves 4)

1 large flank steak

1/4 extra-virgin olive oil

7-8 cloves of garlic

4-5 chopped scallions

1 Tbsp. Dijon mustard

1/3 cup Mousto-Balsamico Vinegar

2 bay leaves

1/4 cup fresh thyme leaves

2 Tbsp. fresh rosemary leaves

1 tsp. dried Greek oregano

sprinkle of coarse sea salt

fresh ground pepper

Greek-Style Chimichurri

1 cup of rinsed fresh parsley leaves, chopped

2 Tbsp. dried Greek oregano

3-4 scallions, chopped

3 cloves garlic, chopped

1/2 carrot, grated

1/2 cup extra-virgin olive oil

2 Tbsp. wine vinegar

salt and pepper to taste

water (if necessary)

Garnishes

grilled lemons & onions

1. Add all your marinade ingredients into a blender or food processor and mix until just creamy. Place the flank steak in a plastic bag or glass dish and cover with the marinade. Place in the fridge for no more than 3 hours.
2. In the meantime, rise/wash your blender/food processor and now add your Chimichurri ingredients in and process until smooth. Adjust seasoning (it should be slightly tangy) and add some water if the sauce is too thick (optional). Pour into a container, cover and refrigerate.
3. After three hours, take your steak out of the fridge and allow to come to room temperature for about 20 minutes. Pre-heat your gas/charcoal grill to high heat. Brush the grill surface free of residue and once your grill is white-hot, wipe the grill surface will an oil-soaked rag or towel and wipe thee grill surface to lubricate. Remove your Chimichurri from the fridge
4. Just before the steak hits the grill, use your hands to wipe away any excess marinade and season with coarse sea salt and fresh ground pepper.  Grill your flank steak for about 4 minutes a side (the meat should be a soft as the flesh in the palm of your hand) for medium-rare.
5. Remove from the grill and allow to rest for 5 minutes before slicing. Take a closer look at your steak and you’ll see lines running one way on the meat. Slice it against the grain in thin slices and spoon over the Greek-Style Chimichurri over the steak.
6. Serve with couscous and grilled vegetables or a packet of BBQ potatoes and a summer salad. Serve withe a Nico Lazaridi Chateau 2008.