Rosemary Balsamic Flank Steak (low-amine, low-carb, vinegar-free, paleo)

Rosemary Balsamic Flank Steak (low-amine, gluten-free, soy-free, vinegar-free, low-carb, paleo) photo

Rosemary Balsamic Flank Steak (low-amine, gluten-free, soy-free, dairy-free, vinegar-free, low-carb, paleo)

Flank steak is one of my most favorite cuts of beef. Though it’s not always the most tender, it tends to be very flavorful, and does very well marinated. I often do mine in a soy-ginger marinade, but every now and again I get a hankering for a marinade that’s a little more “classic.”

To allow the flavor of the rosemary to really soak in, I marinate overnight, though you can marinate for as little as 2 hours, if you poke the heck out of both sides of the flank steak with double-fisted forks (be prepared to look like you just escaped the asylum if you go this route). This low-amine rosemary balsamic flank steak recipe is actually vinegar-free. You use a low-amine balsamic vinegar substitute instead.

2 lbs flank steak and a gallon sized ziplock bag

3 Tbsp fresh rosemary, washed and chopped

10 cloves garlic, pressed

1/4 C shallot, minced

1/4 C safflower oil oil

1/4 C balsamic vinegar

  • 1/2 C blueberry juice, reduced over high heat to 1/4 C, then adding:
  • 1 tsp ascorbic acid
  • 1/2 tsp molasses
  • 2 tsp vodka
  • 1/2 tsp lime juice

1 tsp sea salt

1/2 tsp ascorbic acid

1 tsp fresh ground black pepper

Low-amine rosemary balsamic flank steak, just off the grill (photo)

Low-amine rosemary balsamic flank steak, just off the grill.

  • Add all marinade ingredients to a ziplock bag and mix well.
  • Lay flank steak as flat as possible in the ziplock bag, and spread the marinade over it on both sides, rubbing it in.
  • Lay flat in the fridge and marinate for 24 hours. Flip over halfway through, if possible.

Rosemary balsamic flank steak marinating in a Ziplock bag. (photo)

Rosemary balsamic flank steak marinating in a Ziplock bag.

  • You can cook it on the grill or under the broiler. Here, I used the grill.
  • Grill: Depending on the heat of your grill, about 3 minutes each side. You want it on a higher heat, but no flames should lick the beef, as the rosemary will char and add a bitterness.
  • For Broiler: I cook flank steak under the top rack of the broiler (I give it extra height in the oven by placing the flank steak on a cookie-cooling rack on a cookie pan… On another cookie pan that’s flipped upside down. It doubles the height.) for 5 minutes, then flip over and cook the other side for 3.
  • Depending on the thickness of the flank steak and proximity to the heat source, you may need to cook it a little longer. I pull it out and cut into it at this point. If it looks rare, it’s done.
  • Pull it out and let it rest on a cutting board, covered in foil, for 5 minutes – it will continue cooking (The few times I’ve made the mistake of letting it continue cooking because rare was too rare, it ended up being medium-well done).
  • Slice against the grain on a diagonal. Reserve juices and pour them over the top when you serve your low-amine Rosemary Balsamic Flank Steak.


Very Low Amine: rosemary, garlic, shallot, blueberry juice (high in histamines, low in tyramines), ascorbic acid, sea salt, black pepper

Low Amine: beef, safflower oil, molasses, vodka

Very High Amine: lime juice

47.606209 -122.332071Published in:

on February 19, 2012 at 9:22 pm  Comments (10)
Tags: balsamic, beef, Cooking, flank steak, food, recipes, rosemary, steak

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