Flank Steak with Cherry Marinade

Swift Meats

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MARINADE

• 2 cups cherry juice
• 1 cup balsamic vinegar
• 4 cloves garlic, crushed
• 2 Tbsp kosher salt
• 1 to 2 Tbsp freshly ground black pepper

• 1 flank steak, about 16 oz

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Prepare the marinade: Mix juice, vinegar, garlic and half of the salt and pepper.

Remove steak from package. Place steak in 1-gallon resealable bag; add marinade. Seal bag, turn bag over to coat steak, then refrigerate 2 to 4 hours.

Remove bag from refrigerator. Preheat grill to medium heat. Remove steak from marinade; pat dry. Salt and pepper each side with remaining spices.

Place steak on grill. Cook each side about 5 minutes, or until internal temperature reaches 135 F, as measured by a meat thermometer. Remove steak from heat, wrap in tented foil and let rest for 3 to 10 minutes, or until internal temperature reaches 145 F. Slice steak against the grain to ensure extra tenderness, then serve on top of a salad. Makes 4 servings.