This easy recipe makes a delicious and tender flank steak.
This marinade is incredibly easy to make with a blend of flavors, including soy sauce, balsamic vinegar, dijon, and various spices.
Marinate the meat for a few hours to make it extra tender and tasty!
What is Flank Steak?
Flank steak comes from below the loin and while it has less marbling than other cuts, it has great flavor. Flank steak is usually a thick rectangular shape with long fibers running down the length of it.
Flank Steak vs. Skirt Steak: A skirt steak is from the area under the ribs and is a cut of beef commonly used in steak fajitas. While they aren’t the same, these cuts are both lean and are often used interchangeably.
Marinating Flank Steak
- Flank steak is a lean cut of beef that benefits from a marinade to help tenderize it.
- This bold and delicious marinade with balsamic vinegar not only helps to tenderize it, it adds great flavor.
- It’s perfect to prepare ahead of time, flank steak can prepared ahead of time and marinated for up to 24 hours.
- Enjoy this teak on its own with veggies or use it for steak tacos or steak sandwich.
Ingredients for Flank Steak
Flank Steak – Of course, this recipe uses flank steak, but the marinade is also great on other cuts of beef as well, like skirt steak or hangar steak.
Balsamic Vinegar – Acidic ingredients in a marinade (like vinegar or lemon juice) help break down tough fibers in the meat. This recipe uses balsamic vinegar, however, this can be replaced with red wine vinegar which also adds great flavor.
Oil – Vegetable oil or olive oil is a great choice for this recipe, but you can use any mild flavored oil.
Bold Flavors – Soy sauce, dijon mustard, Worcestershire sauce, and garlic all add great flavor to this flank steak marinade.
Other Seasonings – A bit of rosemary and a sprinkle of chili flakes are our fave choices. Other great additions include lime juice, fresh cilantro or oregano, or a pinch of cayenne pepper.
How to Cook Flank Steak
This flank steak marinade recipe makes a flavorful and tender steak. It can be cooked on the grill, in a large cast-iron skillet or broiled in the oven.
- Whisk together the marinade ingredients in a glass/ceramic dish or a freezer bag.
- Marinate the steak for at least 4 hours or up to 24 hours in the refrigerator.
- Grill flank steak per the recipe below or broil it in the oven.
- Loosly cover with foil and allow the steak to rest. Cut it against the grain.
More Savory Steak Recipes
Grill up a steak, some veggies or corn on the cob with a sprinkle of kosher salt, and add in a fresh salad for the perfect meal.
Did you make this Balsamic Marinated Flank Steak recipe? Leave us a rating and a comment below!
Balsamic Marinated Flank Steak
This balsamic flank steak marinade makes it extra tender and juicy.
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Use a sharp knife to lightly score steak in a 1-inch diamond pattern across the steak, about ⅛-inch deep.
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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.
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Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
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Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
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Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).
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°F
Medium-Rare: 135°F
Medium: 145°F
Calories: 433 | Carbohydrates: 4g | Protein: 51g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 967mg | Potassium: 850mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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