And the grilling is still happening. Seriously, y’all. The grill never gets old.

This one was especially fun to play with. I marinated the flank steak, then took some of that marinade, and simmered it on the grill side burner with bacon and onions. It just feels like summer.

Ingredients:

3 lbs flank steak

1 cup balsamic vinegar

1/2 cup avocado oil

1 Tbsp dijon

1 tsp salt

1/2 tsp ground black pepper

3/4 cup apple juice

5 shallots, peeled and sliced

5 cloves of garlic, peeled and smashed

1 bunch thyme

1 1/2 Tbsp evoo

3 Tbsp ghee

1/2 lb bacon, chopped

6 oz shiitake mushrooms, sliced

8 oz crimini mushrooms, sliced

Directions:

In a large pan whisk together vinegar, oil, apple juice, dijon, shallots, garlic, salt, pepper, and thyme.

Score flank steak in a grid pattern.

Add flank steak to marinade.

Cover and marinate about 6 hours before grilling.

Heat grill to high.

Remove flank steak from marinade and pat dry. Rub with olive oil.

Strain marinade, reserving liquid.

Discard thyme stems.

Heat a large sauce pan over medium heat.

Add bacon. Sauté until bacon is cooked.

Add reserved garlic and shallots from marinade. Sauté until heated, and softened.

Add ghee.

Once ghee has melted, add sliced mushrooms. Sauté until softened and cooked through.

Add reserved marinade. Bring to a boil.

Reduce to simmer.

Cook until mixture has reduced.

Grill flank steak for 8 minutes on each side. Remove from heat and let rest 10 - 15 minutes.

Slice steak, and top with bacon/mushroom sauce.