Hey, here's a

Hey, here's a best steak you ever had. You're gonna thin onion and get ziploc bag or 9 by 13 pan. To 6 garlic cloves and put same 9 by 13 pan, thyme sprigs, about half a that will just tear, of a cup of balsamic vinegar and about two of olive oil. Then I like here and really squeeze all these ingredients using the oil and vinegar, salad dressing. Move everything to the side, a flank steak that I've trim don't want off of in we go. Gonna place a nice nest of our dressed marinate ingredients right on top of our flank steak. And obviously, as we're using flank, can use a even a tri chuck steak. Then we're just up and get it in the fridge. For thinner cuts skirt steak, it marinate for at least an but four to six is really nice. I'm just gonna pick some parsley, it for our marinade, then add the few springs of time. You can also pick your herbs first, then use just your marinade. And if you're marinating something like or a chuck roast, you can even do it overnight. Grate one garlic clove, then add kosher salt, some black pepper and some olive oil. However long you're go in about halfway through, over, and then re-top it with your marinate ingredients. But when you're just scrape everything off of here. And season both sides with kosher salt. Do this on but I don't so I'm gonna over medium heat bit of oil. I've also cut in half just so it fits after two, maybe three minutes, gonna look like this. We can flip the other side. After a couple this out, let it rest while I sear the and I'll meet the cutting board. Now, before you just go slicing, you've let it least a few minutes, and we need to figure out the grain. I've said it looks like a broom. See these lines? You need to cut perpendicular to these lines. And follow me. A new favourite steak marinade,