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5.0 from 3 votes

Balsamic Flank Steak

A beautifully balanced balsamic vinaigrette used as a marinade for tender and easy flank steak.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 828 kcal
Course: Main Course

Ingredients

  • 2 garlic cloves rough chopped
  • 1 tablespoon rosemary leaves fresh, chopped or ½ tablespoon dried rosemary
  • 1 tablespoon oregano dried
  • 2 tablespoons whole-grain mustard or dijon mustard
  • ½ cup balsamic vinegar
  • 1 cup extra-virgin olive oil
  • kosher salt
  • fresh ground pepper
  • 2-3 pound flank steak

Instructions

    Cup of Yum
  1. In a blender, combine garlic, rosemary, oregano, mustard and vinegar and blend until garlic is mixed well.
  2. While machine is on (keep cover on, removing the smaller opening at top), gradually add olive oil and blend until creamy.
  3. Season lightly with salt and pepper, between ½ - 1 teaspoon of kosher salt and a little pepper.
  4. If making immediately add the meat to a glass dish, scoring slightly on both sides, pour all but about ½-¼ cup vinaigrette over meat. Lift to coat all sides of the flank steak.
  5. Allow to marinate in the fridge for 4 - 24 hours.
  6. If freezing, place meat in freezer baggie (don't forget to write the instructions and what it is on the baggie).
  7. Pour all but ½ - ¼ cup vinaigrette over meat, squish around coating all sides and remove air before sealing tightly.
  8. Pour leftover vinaigrette into small jar and place in fridge, removing from fridge about 30 minutes before serving.
  9. Lay flat in freezer.
  10. When ready to cook, remove from freezer and place in fridge overnight or on counter for 2 hours.
  11. Heat grill to medium and lightly oil grill.
  12. Remove steak from marinade, allowing excess to drip off.
  13. Place steak on grill and grill for 6-8 minutes per side (depending on thickness and desired doneness).
  14. If desired, baste or pour vinaigrette left in baggie or dish onto meat while cooking.
  15. Remove from grill and allow to rest on plate for 5 minutes, loosely covered with foil.
  16. Slice against the grain and drizzle with a little remaining vinaigrette (the one from the fridge, not what was on the meat).
  17. Serve immediatly.
  18. Pair with a crispy salad drizzled with vinaigrette, roasted veggies (also drizzled with vinaigrette), juicy watermelon and a flaky biscuit.

Notes

Nutrition Information

Serving 1serving Calories 828kcal (41%) Carbohydrates 8g (3%) Protein 49g (98%) Fat 66g (102%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g Monounsaturated Fat 44g Cholesterol 136mg (45%) Sodium 212mg (9%) Potassium 847mg (24%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 42IU (1%) Vitamin C 1mg (1%) Calcium 91mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 828

% Daily Value*

Serving 1serving
Calories 828kcal 41%
Carbohydrates 8g 3%
Protein 49g 98%
Fat 66g 102%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 44g 220%
Cholesterol 136mg 45%
Sodium 212mg 9%
Potassium 847mg 18%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 42IU 1%
Vitamin C 1mg 1%
Calcium 91mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.