Ingredients:

1 Cup Garlic Olive Oil
1 Cup Italian Herbs of Naples Balsamic Vinegar
3 – 5 lbs Flank Steak, trimmed
2 TBSP Brown Sugar
1 tsp Salt
2 tsp Black Pepper
1 Medium Onion, slicked
2 TBSP Fresh Tarragon

Directions:

Mix olive oil, balsamic vinegar, brown sugar, salt, pepper, onion & tarragon in a medium bowl. Stir to combine.
Place flank steak in a shallow baking dish or ziplock bag and pour marinade over the steak. Make sure to coat both sides of the meat.
Cover and refrigerate for 2 to 24 hours.
Remove steak from the marinade when ready to cook. Grill over high heat 4 – 5 minutes a side for rare to medium rare. Longer for more well done steak.
Remove from grill and let rest for 5 minutes. Slice thin and serve.

Additional Flavor Recommendations:

Tuscan Herb Olive Oil, Herbs De Provence Olive Oil, Teriyaki Balsamic, Italian Fig Balsamic, or Honey & Ginger Balsamic

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The Olive Press April 2026

April 24, 2026

📅 Dates to Remember May 2nd – Brick Street Market Presented by the Zionsville Chamber of Commerce The 41st Annual Brick Street Market will be held Saturday, May 2, 2026 from 10 am to 4 pm. Visitors can stroll through arts, crafts, and food booths set up along Zionsville’s historic brick Main Street while browsing our unique Village shops and restaurants. Vendors are carefully selected to offer only handcrafted and handmade items, so you’re sure to find something truly one of a kind. Vendor space is sold out, and tickets are not required to attend. Time: 10am-4pm