We’ve got your flank covered: Balsamic rosemary BBQ flank steak

Barbecued flank steak, thinly sliced across the grain.

Flank is definitely our favourite, best prep-ahead, easy grilling cut of meat to bring along camping.

Marinade in a Ziplock bag, freeze and serve either on night two of camping or take it out of the freezer a day before you leave. It’ll marinate while it defrosts.

Here’s a variation on our other fave flank recipe:

Balsamic rosemary flank steak

1/2 cup soy sauce
4 tbsp. balsamic vinegar
4 tbsp. honey
5 crushed garlic cloves
few sprigs chopped fresh rosemary
S&P
1 flank steak (they’re usually between 2 – 3 lbs.)
1 large Ziplock bag

Mix marinade ingredients in the Ziplock bag. Criss-cross cut your flank, just slightly across surface of steak to help marinade penetrate and give nice grill lines.

Add steak, seal and freeze.

Defrost in cooler for up to three days, depending on how cold your cooler is (the steak will help keep your other items chilled as well). Bring to room temperature and barbecue over medium-high heat about 4 mins. per side for medium rare. Transfer to platter and rest steak for about 4-5 mins. before cutting in slivers across the grain to serve.