Chef Mitchell preparing Grilled Balsamic Flank Steak
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the magic of balsamic marinades during my culinary training. The balance of acidity and sweetness not only enhances the flavor of the meat but also tenderizes it. Over the years, I’ve perfected this Grilled Balsamic Flank Steak recipe, making it a staple in my home. Every bite tells a story of family gatherings and summer barbecues."

With over a decade of experience in American cuisine, I specialize in creating comforting and flavorful dinner recipes. My passion for grilling and using fresh ingredients shines through in every dish I prepare. I've dedicated my career to sharing the joys of home cooking with others.

View All Mitchell's Recipes →
Delicious Grilled Balsamic Flank Steak served on a plate

Why This Grilled Balsamic Flank Steak Recipe Works

This recipe combines the robust flavors of a balsamic marinade with the tenderness of flank steak, resulting in a dish that’s both savory and satisfying. The marinating process not only infuses the meat with flavor but also helps to tenderize it, ensuring every bite is juicy and full of taste.

Using high-quality ingredients is key to achieving the best results. The marinade, featuring fresh garlic and herbs, complements the natural flavor of the steak. Grilling the steak over medium-high heat sears the outside, creating a delicious crust while keeping the inside tender and juicy.

💡 Professional Tip

For the best flavor, marinate the steak overnight if possible. This allows the meat to absorb the flavors deeply. Always let the steak rest after grilling; this ensures the juices redistribute, resulting in a more flavorful and moist steak when sliced.

Frequently Asked Questions

Yes, you can marinate the steak ahead of time. In fact, marinating overnight enhances the flavor even more. After grilling, you can slice the steak and store it in the refrigerator for a couple of days. Just reheat gently before serving to avoid drying it out.

If you don’t have balsamic vinegar, you can use red wine vinegar mixed with a bit of honey for sweetness. Apple cider vinegar is another option, though it may alter the flavor profile slightly. Just ensure to balance the acidity with a touch of sweetness.

The best way to check doneness is by using a meat thermometer. For medium-rare, the internal temperature should be around 135°F. If you prefer medium, aim for 145°F. Remember that the steak will continue to cook slightly after being removed from the grill.

Yes, you can freeze Grilled Balsamic Flank Steak. Make sure it is completely cooled before wrapping it tightly in plastic wrap and placing it in an airtight container. It can be stored in the freezer for up to three months. Thaw in the refrigerator before reheating.

This steak pairs well with a variety of sides, such as grilled vegetables, mashed potatoes, or a fresh salad. For a complete meal, consider serving it with a side of garlic bread or a quinoa salad.

Grilled Balsamic Flank Steak can last in the refrigerator for up to three days when stored in an airtight container. Be sure to let it cool completely before refrigerating to maintain its best quality.

Yes, you can prepare the marinade and marinate the steak in advance. Just make sure to grill it fresh before serving for the best texture and flavor. You can also slice and store it ahead of time for quick meals during the week.

To reheat, place the sliced steak in a skillet over medium heat with a splash of broth or water to add moisture. Cover the skillet to retain heat, and warm until heated through. Avoid microwaving as it can dry out the steak.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The steak becomes tough and lacks moisture.

Solution: Ensure you don't overcook the steak. Use a meat thermometer for precise doneness and allow the steak to rest after grilling to retain juices.

✅

Not Crispy Enough

Problem: The exterior of the steak is not browned nicely.

Solution: Make sure your grill is preheated adequately and avoid flipping the steak too often. Let it sear for a few minutes on each side.

✅

Overcooked

Problem: The steak is tough and chewy.

Prevention: To prevent overcooking, monitor the steak closely and use a meat thermometer. Remember to remove it from the grill at 5°F below your target temperature and let it rest.

✅

Undercooked Center

Problem: The inside of the steak is not cooked properly.

Recovery: If the steak is undercooked, return it to the grill for a few additional minutes. Use a meat thermometer to check for doneness.

✅

Burnt Exterior

Problem: The outside of the steak is charred while the inside is undercooked.

Prevention: Grill over medium heat rather than high heat, and avoid placing the steak directly over the flames. This will help achieve a nice char without burning.

✅

Flavor Balance

Too Sweet: If the steak tastes too sweet, add a splash of vinegar to balance the flavors.

Too Salty: If the steak is too salty, serve it with a side of plain rice or mashed potatoes to absorb some of the saltiness.

Bland: To fix blandness, add a sprinkle of salt and freshly ground black pepper before serving, or drizzle with a vinaigrette.

Fresh ingredients for Grilled Balsamic Flank Steak

Essential Ingredients for Grilled Balsamic Flank Steak

The key ingredient in this recipe is flank steak, known for its rich flavor and ability to absorb marinades beautifully. A quality balsamic vinegar adds depth and sweetness, while fresh garlic and herbs enhance the overall taste.

Using fresh ingredients is crucial for achieving the best flavor. Opt for high-quality olive oil and fresh herbs whenever possible. This will elevate the dish and give it that restaurant-quality flair.

Essential Ingredient Notes

  • Flank Steak: Choose a flank steak that is well-marbled for added flavor and tenderness. Look for cuts with a bright red color and minimal fat on the edges.
  • Balsamic Vinegar: Opt for a high-quality balsamic vinegar for the marinade. The richer and thicker the vinegar, the better the flavor it will impart to the steak.
  • Fresh Herbs: Fresh herbs add incredible flavor to the marinade. Consider using thyme, rosemary, or even fresh basil to enhance the taste of the dish.
Cooking process for Grilled Balsamic Flank Steak

Step-by-Step Cooking Process

The cooking process for Grilled Balsamic Flank Steak is straightforward and rewarding. Start by preparing the marinade and allowing the steak to soak up the flavors. Preheating the grill is essential for achieving that perfect sear.

Monitoring the cooking time is crucial to ensure the steak is cooked to your preferred doneness. Letting the steak rest after grilling is key to locking in the juices, leading to a tender and flavorful result.

Key Technique for Perfect Grilled Balsamic Flank Steak

The most important technique for grilling flank steak is to cook it over high heat for a short period. This ensures a flavorful crust while keeping the inside tender. Always slice against the grain for the best texture.

Grilled Balsamic Flank Steak

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup balsamic vinegar
    For marinating the steak
  • 1/2 cup olive oil
    Adds richness
  • 3 cloves garlic, minced
    For flavor
  • 1 tablespoon Dijon mustard
    For tanginess
  • 2 tablespoons honey
    For sweetness

For the Sauce

  • 2 lbs flank steak
    Main protein
  • 1 teaspoon salt
    For seasoning
  • 1 teaspoon black pepper
    For seasoning
  • 1 teaspoon dried thyme
    For flavor
  • 1 teaspoon dried rosemary
    For flavor
  • 1/2 teaspoon red pepper flakes
    For a little heat
  • 1 tablespoon fresh parsley, chopped
    For garnish
  • Lemon wedges for serving
    Enhance flavor

Instructions

  1. Prepare the Marinade

    In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, black pepper, thyme, rosemary, and red pepper flakes.

  2. Marinate the Steak

    Place the flank steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and refrigerate for at least 1 hour, or up to overnight.

  3. Preheat the Grill

    Preheat your grill to medium-high heat (about 400°F).

  4. Remove Steak from Marinade

    Take the steak out of the marinade and discard the marinade. Let the steak come to room temperature for about 15 minutes.

  5. Grill the Steak

    Place the steak on the preheated grill. Grill for 6-8 minutes on each side for medium-rare, or until desired doneness.

  6. Rest the Steak

    Remove the steak from the grill and let it rest for about 5-10 minutes before slicing.

  7. Slice and Serve

    Slice the steak against the grain into thin strips. Garnish with fresh parsley and serve with lemon wedges.

Recipe Notes & Tips

Storage Tips

To store leftovers, allow the steak to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, consider freezing the steak, ensuring it is well-wrapped to prevent freezer burn.

Serving Suggestions

Serve the Grilled Balsamic Flank Steak with a side of grilled vegetables, a fresh salad, or mashed potatoes. It pairs wonderfully with a light red wine for an elevated dining experience.

Recipe Variations

For a twist on this recipe, try adding different herbs or spices to the marinade, such as cilantro or cumin. You can also substitute the flank steak with skirt steak or sirloin for different textures and flavors.