Combine balsamic vinegar, lemon juice, dijon, worcestershire sauce, garlic, and spices and stir in olive oil.
Trim and remove visible fat from flank steak. Place meat in ziploc bag, or container and pour marinade mixture over meat, then marinate in refrigerator for 8-24 hours.
Take meat out and drain off marinade, let it sit to room temperature, preheat the grill to high.
Place meat on grill and set temperature to medium-high. Turn the meat after about 6 minutes. (Cooking time will depend on how hot the grill is and size of steak.) Monitor the steak and remove from grill when its underdone rather than overdone.
Remove from grill and let it rest for about 5-10 minutes (for smaller steaks and 10-15 minutes (for larger pieces).
Cut meat into thin slices across and serve immediately.
1/2 Cup of Chopped Spinach (about 1 cup before)
2 Tablespoons of chopped onions
1 Tablespoon of dry parsley
2 Tablespoon of Worcestershire sauce
1 Tablespoon of olive oil
Set stove to medium-high, pour olive oil in pan and let it heat it up. Then mix spinach, onions, parsley and Worcestershire sauce and stir for about 5-10 minutes. When ready, serve over steak and enjoy.