This grilled flank steak is full of flavor from the bold marinade of balsamic vinegar, shallots, and cilantro. The long marinating time not only allows the meat to soak up the flavors but also helps to make it more tender. We served it with grilled sweet potatoes and poblano peppers (recipe coming Wednesday)! I've been slowly getting back into the kitchen, but dinner has been the toughest one to get excited about. The end of the day is always a little harder on me, so I'm usually out of steam and don't want to think about feeding myself or my family. On the days where we didn't have a meal brought over by a friend, we either picked up Chipotle or had hot dogs! My standard order there is a burrito bowl with carnitas or chicken, salsa, lettuce, and guacamole. Sometimes cheese if I'm feeling indulgent. After a few months of that frequent order, I can say that I need a big long break from Chipotle. By the way, if you want to make a Chipotle burrito bowl at home, try my crock pot Chipotle Barbacoa Beef!  I finally had the urge to cook dinner again last week and had a couple of grass-fed flank steaks in the freezer from US Wellness Meats, and it felt really nice. Well except for the part of standing over a hot grill when it was 102 out. But otherwise, it was great to get back in the kitchen and provide food for my family. One of the simple things that I have always enjoyed, and I am happy that that part of my life is coming back. Asher doesn't normally love steak, but he does love my basil balsamic vinaigrette from the Against all Grain cookbook, and I think this steak has a similar flavor. With some coercion, I got him to try it and he liked it! We had a lot left over since it was just the three of us, so we've been tossing it on salads and into breakfast hashes all week.