Balsamic Marinated Flank Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
4
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Calories
433 kcal
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Course
Main Course, Dinner
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Cuisine
American
Balsamic Marinated Flank Steak
Description
This recipe starts by scoring the flank steak with a shallow diamond pattern, which helps the marinade soak into the meat. The marinade ingredients combine vinegar and soy-based umami with mustard, Worcestershire sauce, fresh garlic, and rosemary for bright and savory flavoring. The steak is marinated for at least four hours up to 24 hours to develop taste without over-tenderizing.
Before cooking, the steak is brought to room temperature and grilled over medium-high heat for about 7-9 minutes per side, depending on preferred doneness, monitored with a meat thermometer. Resting the meat for 10 minutes after grilling allows juices to redistribute. Slicing against the grain is important to shorten muscle fibers and ensure maximum tenderness.
This marinated flank steak works well as a main course, sliced for plating or served in sandwiches or salads. The marinade’s bold flavors penetrate the surface and complement the hearty texture of flank steak without overwhelming it.
Cooking times vary by steak thickness and grill temperature, and steaks should be removed a few degrees before reaching desired doneness as they continue to cook while resting. USDA guidelines recommend a minimum temperature of 145°F with a rest period.
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 rosemary chopped, fresh
- 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).
Notes
- Scoring the flank steak allows better marinade absorption into the surface.
- Marinate for at least 4 hours and no more than 24 hours to avoid mushy texture.
- Use a meat thermometer to gauge doneness; remove steak slightly before target temperature since it will rise while resting.
- Rest the steak for 10 minutes after grilling to redistribute juices.
- Always slice flank steak across the grain to shorten muscle fibers and maximize tenderness.
- Cooking times and temperatures vary with steak thickness and grill heat; monitor carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% 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.
User Reviews
Overall Rating
5
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