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Balsamic Marinated Flank Steak
This balsamic flank steak marinade makes it extra tender and juicy.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 4
Calories: 433 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 pounds flank steak
Marinade
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 1 tablespoon fresh Rosemary chopped
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes optional
Instructions
- Use a sharp knife to lightly score steak in a 1-inch diamond pattern across the steak, about ⅛-inch deep.
- Whisk all marinade ingredients in a small bowl or freezer bag. If desired, the marinade can be pulsed a couple of times in a blender. Add steak and marinate at least 4 hours or overnight.
- Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
- Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
- Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).
Cup of Yum
Notes
- Scoring the meat allows the marinade to penetrate just a little bit more.
- Marinate the meat for a minimum of 4 hours so all the flavors can get soaked up into the meat. Do not marinate longer than 24 hours or the meat can become mushy.
- Cook times are approximate and will vary based on grill temperature and thickness of the meat. A meat thermometer should be used to reach the cook temperatures below. Steaks will rise a couple of degrees while resting so remove from the grill a few degrees early.
- It’s important to let the meat rest before slicing.
- IMPORTANT: It is important that flank steak is cut across the grain. You will see long fibers running down the steak, be sure to cut across them.
- Cook times provided are approximate for a 1" steak and will vary based on steak thickness and temperature.
- Remove steaks from the heat a few degrees before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
- Rare: 125°FMedium-Rare: 135°FMedium: 145°F
Nutrition Information
Calories
433
(22%)
Carbohydrates
4g
(1%)
Protein
51g
(102%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
136mg
(45%)
Sodium
967mg
(40%)
Potassium
850mg
(24%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433 | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 51g | 102% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 136mg | 45% |
| Sodium | 967mg | 40% |
| Potassium | 850mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.