Why You’ll Love This
Grilled Balsamic Flank Steak is a bold, flavorful dish that combines the richness of beef with the tangy sweetness of balsamic marinade. The marinade tenderizes the steak while infusing it with garlic, herbs, and deep savory notes. When grilled, the steak develops a beautiful charred crust while remaining juicy and tender inside. It’s perfect for weeknight dinners, summer barbecues, or slicing thin for salads and sandwiches.
Ingredients
● 1½ lbs (680 g) flank steak
● ⅓ cup balsamic vinegar
● 3 tablespoons olive oil
● 3 cloves garlic, minced
● 1 tablespoon soy sauce
● 1 tablespoon honey or brown sugar
● 1 teaspoon Dijon mustard
● 1 teaspoon dried rosemary or thyme
● ½ teaspoon salt
● ½ teaspoon black pepper
● Optional: fresh parsley for garnish
Preparation Instructions
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Prepare the Marinade
In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, soy sauce, honey, Dijon mustard, rosemary, salt, and black pepper. -
Marinate the Steak
Place the flank steak in a shallow dish or zip-top bag. Pour the marinade over the steak and coat evenly. Cover and refrigerate for at least 1–4 hours, or overnight for deeper flavor. -
Preheat the Grill
Heat your grill or grill pan to high heat (about 450°F / 230°C). -
Remove Steak from Marinade
Take the steak out of the marinade and let excess marinade drip off. Discard the remaining marinade. -
Grill the Steak
Place the steak on the hot grill and cook for 4–6 minutes per side, depending on desired doneness. -
Check Temperature
For medium-rare, the internal temperature should reach 130–135°F (54–57°C). -
Rest the Steak
Remove the steak from the grill and let it rest for 5–10 minutes before slicing. -
Slice Against the Grain
Cut the steak thinly against the grain for maximum tenderness. -
Garnish and Serve
Sprinkle with chopped parsley and serve immediately.
Kitchen Tools You’ll Need
● Mixing bowl
● Whisk
● Zip-top bag or shallow dish for marinating
● Grill or grill pan
● Tongs
● Meat thermometer (optional but recommended)
● Sharp knife and cutting board
Tips
● Always slice flank steak against the grain to keep it tender.
● Marinating overnight gives the steak deeper flavor and tenderness.
● Let the steak rest after grilling to keep the juices inside the meat.
● If grilling indoors, a cast iron grill pan works very well.
● For extra flavor, brush the steak lightly with extra balsamic glaze before serving.
Serving Suggestions
Grilled balsamic flank steak pairs wonderfully with:
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Garlic mashed potatoes
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Grilled vegetables (zucchini, peppers, asparagus)
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Fresh arugula salad
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Roasted potatoes
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Rice or quinoa bowls
Leftovers are also great in steak sandwiches, wraps, or salads.
Storage
Refrigerator:
Store leftover steak in an airtight container for up to 4 days.
Freezer:
Wrap tightly and freeze for up to 2 months.
Reheating:
Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking.
FAQs
1. Can I cook flank steak in the oven instead of grilling?
Yes. Broil it in the oven for 5–6 minutes per side until it reaches your desired doneness.
2. How long should flank steak marinate?
At least 1 hour, but overnight gives the best flavor.
3. What if I don’t have flank steak?
You can substitute skirt steak or flat iron steak for a similar result.
Conclusion
Grilled Balsamic Flank Steak is a simple yet impressive dish with deep, savory flavor and a perfectly tender texture. The balsamic marinade enhances the natural richness of the beef, while grilling adds a delicious smoky char. Whether served as a main course or sliced for salads and sandwiches, this recipe is easy, versatile, and always satisfying.
Nutrition Information (Approximate per serving)
Calories: 320
Protein: 34 g
Fat: 18 g
Carbohydrates: 4 g
Sugar: 2 g
Sodium: 420 mg
