Balsamic Flank Steak
Tender flank steak marinated in a tangy balsamic and rosemary sauce, then grilled to perfection for an easy and delicious weeknight meal.
Balsamic Marinated Flank Steak
Course: Main DishCuisine: American, Grilling, Italian-Inspired4
servings10
minutes10-15
minutesIngredients
1.5 pounds (about 680g) flank steak
- For the Marinade
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons fresh rosemary, finely chopped (or 1 teaspoon dried)
2 cloves garlic, minced
1 tablespoon Dijon mustard (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional)
Instructions
Make the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, rosemary, minced garlic, Dijon mustard (if using), salt, black pepper, and red pepper flakes (if using).
Marinate Steak: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all surfaces are coated. Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, but no more than 6 hours for the best flavor and texture.
Prepare to Cook: Remove the steak from the refrigerator 20-30 minutes before cooking to bring it closer to room temperature. This helps it cook more evenly. Preheat your grill to medium-high heat. Remove the steak from the marinade, discarding the remaining marinade. Pat the steak dry with paper towels to ensure a good sear.
Grill Steak: Place the steak on the hot grill. Grill for 5-7 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to check for doneness (130-135°F for medium-rare).
Rest & Slice: Transfer the cooked steak to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This is a crucial step that allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serve: Slice the steak thinly against the grain. Serve immediately.
Notes
- Slicing Against the Grain: Flank steak has long muscle fibers. Slicing it thinly across (or against) the grain is essential for tender bites.
- Marinating Time: While you can marinate for 30 minutes, 2-6 hours provides a more flavorful and tender result without over-tenderizing the meat.
- Serving Suggestions: This steak is delicious on its own, sliced and served with a side of roasted potatoes or a salad, or used in sandwiches, tacos, or salads for a later meal.
- Doneness: Flank steak is best served medium-rare to medium. Cooking it to well-done will make it tough.