Flank steak is a flavorful, lean cut of beef that, when marinated and cooked right, becomes incredibly tender. Grilling it with a balsamic marinade enhances its rich taste, and when sliced thin against the grain, it practically melts in your mouth. This simple recipe combines a few pantry staples to make the perfect flank steak, ideal for any grilling occasion.

Full Recipe:

Ingredients

• 2 pounds flank steak

• ½ cup soy sauce

• ⅓ cup vegetable oil

• 2 tablespoons dark brown sugar

• ¼ cup Worcestershire sauce

• 1 teaspoon Dijon mustard

• 4 cloves garlic, minced

• 2 tablespoons fresh chives, minced

• 1 ½ teaspoons ground black pepper

• 2 teaspoons balsamic vinegar

Directions

1. Prepare the Marinade: Mix all marinade ingredients (soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, garlic, chives, black pepper, and balsamic vinegar) in a large dish or ziplock bag.

2. Marinate the Steak: Add the flank steak to the marinade and cover. Let it marinate in the refrigerator for at least 8 hours, or overnight for best results.

3. Preheat the Grill: Heat your gas grill to high heat. Remove the steak from the marinade and discard the marinade.

4. Grill the Steak: Place the steak on the grill and cook for 2 minutes per side on high heat. Then lower the heat to medium and cook for 7-10 minutes, flipping halfway through, until the steak reaches your preferred doneness (130°F for medium-rare).

5. Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes under foil to allow juices to redistribute.

6. Serve: Slice the steak thinly against the grain and serve with a drizzle of any reserved sauce.

Nutritional Value (Approximate per serving)

• Calories: 374 kcal

• Fat: 21g

• Carbohydrates: 7g

• Protein: 41g

• Sodium: 1350mg

• Fiber: 0g

• Sugar: 5g

Flank steak is perfect for grilling, and this balsamic marinade not only enhances its flavor but also helps tenderize the meat. Pair it with mashed potatoes, grilled vegetables, or a fresh salad for a well-rounded meal!

The Balsamic Marinade: Flavorful and Tenderizing

The marinade is the foundation of this recipe, providing the flank steak with a robust, savory, and slightly tangy flavor. The soy sauce and Worcestershire sauce give the steak a deep umami flavor, while the Dijon mustard adds a hint of sharpness. The dark brown sugar adds a touch of sweetness that complements the acidity of the balsamic vinegar, creating a harmonious balance of flavors that penetrate the meat during marination.

Garlic and fresh chives contribute aromatic and herbal notes, enhancing the steak’s taste without overwhelming the other flavors. The marinade is simple to prepare but incredibly effective at infusing the steak with the right amount of seasoning. The sugar in the marinade also helps to caramelize the steak’s surface when grilled, creating a flavorful crust.

Marinating the Steak

For the best results, it’s important to marinate the flank steak for at least 8 hours, or preferably overnight. This extended marination time allows the flavors to deeply penetrate the meat, ensuring that every bite is flavorful. The acids in the balsamic vinegar and soy sauce help break down the muscle fibers, making the flank steak tender. Marinating overnight not only enhances the flavor but also gives the steak enough time to absorb all of the delicious components in the marinade.

If you’re short on time, you can marinate the steak for a minimum of 1-2 hours, but the longer it marinates, the more flavor it will absorb.

Grilling the Flank Steak: Perfectly Cooked Every Time

Once the steak has marinated, it’s time to fire up the grill. Preheating the grill to high heat is essential for achieving a good sear on the steak’s surface, which helps lock in juices and flavor. Placing the steak on the grill over high heat for 2 minutes per side gives it a beautiful char, creating those coveted grill marks that add to both the flavor and presentation.

After the initial sear, lowering the heat to medium ensures that the steak cooks through without burning. Cooking it for 7-10 minutes on medium heat will result in a tender, juicy steak, especially when aiming for a medium-rare finish (130°F internal temperature). Depending on the thickness of your steak and your preferred doneness, the cooking time may vary slightly. Using a meat thermometer is the best way to ensure that the steak is cooked to your liking.

Resting the Steak: Essential for Juicy Results

Once the steak reaches your desired doneness, it’s important to let it rest for 5 minutes under foil. Resting allows the juices to redistribute throughout the meat, ensuring that it remains juicy and tender when sliced. If you skip this step, the juices will run out when you cut into the steak, leading to a less flavorful and dry result.

Slicing the Flank Steak: Against the Grain for Tenderness

The final step is slicing the steak, and this is a crucial part of preparing flank steak. Flank steak has long muscle fibers, so it’s essential to slice it thinly against the grain (the direction of the muscle fibers). This helps break up the fibers, making the steak more tender and easier to chew. Slicing against the grain ensures that each bite of steak is as tender as possible, which is key to enjoying the full flavor and texture of the meat.

Serving Suggestions: A Well-Rounded Meal

This balsamic grilled flank steak pairs wonderfully with a variety of side dishes. For a classic pairing, serve it with mashed potatoes or roasted vegetables to complement the steak’s rich flavor. A fresh salad with a tangy vinaigrette will also balance the sweetness of the steak’s marinade. You can even slice the steak thinly and serve it in tacos, sandwiches, or over a bed of rice for a quick and satisfying meal.

For a more elegant presentation, drizzle any reserved marinade (that hasn’t touched raw meat) over the sliced steak for extra flavor. You can also garnish with additional fresh chives or a sprinkle of black pepper for a final touch.

Nutritional Value

This balsamic grilled flank steak is a well-balanced dish that provides a good source of protein and healthy fats. A typical serving contains approximately 374 calories, with 21 grams of fat, 7 grams of carbohydrates, and 41 grams of protein. It’s a high-protein, low-carbohydrate dish that’s great for anyone looking to enjoy a satisfying, flavorful meal. However, it is relatively high in sodium (1350 mg per serving), mainly from the soy sauce and Worcestershire sauce, so it’s something to keep in mind if you’re monitoring your salt intake.

Conclusion

Grilled Flank Steak with Balsamic Marinade is an easy-to-make, flavorful dish that’s perfect for any grilling occasion. The combination of tender flank steak, a tangy balsamic marinade, and high-heat grilling creates a mouthwatering dish that is sure to impress. Whether you’re serving it as a main course at a family dinner or grilling it for a summer barbecue, this recipe is sure to become a go-to favorite. With its rich flavor, tender texture, and versatile sides, this balsamic flank steak is a dish that delivers on both taste and simplicity.