📖 Instructions

1. Whisk together blackberry preserves, balsamic vinegar, olive oil, minced garlic, Dijon mustard, brown sugar, Worcestershire sauce, salt, and black pepper in a bowl.
2. Place flank steak in a large resealable plastic bag. Pour half of the blackberry balsamic marinade over the steak, ensuring it’s fully coated. Seal the bag, removing any excess air. Refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
3. Reserve the remaining marinade for basting and serving. Place the reserved marinade in a saucepan and bring to a simmer over medium heat. Cook for 8-10 minutes, or until the glaze has thickened slightly. Set aside.
4. Preheat your grill to medium-high heat (about 375-450°F or 190-232°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
5. Remove the flank steak from the marinade and discard the used marinade. Place the steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. For medium, grill for 6-8 minutes per side.
6. During the last few minutes of grilling, baste the steak with the reserved blackberry balsamic glaze, ensuring it's evenly coated. This will create a beautiful, glossy finish.
7. Once the flank steak reaches your desired level of doneness, remove it from the grill and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
8. After resting, thinly slice the flank steak against the grain. Slicing against the grain shortens the muscle fibers, making the steak easier to chew. The dough should look smooth and elastic.
9. Arrange the sliced flank steak on a serving platter. Drizzle with the remaining blackberry balsamic glaze (if desired) and garnish with fresh blackberries and chopped parsley, if desired. Serve immediately and enjoy this special dish with your loved ones!