Ultimate Balsamic Flank Steak : A Simple, Flavorful Recipe for Tender Steak

Flank steak is one of the most versatile cuts of beef, known for its rich flavor and ability to absorb marinades beautifully. When prepared correctly, it results in a tender, juicy steak that’s perfect for any dinner. One of the best ways to enhance the natural flavors of flank steak is with a balsamic marinade, which adds a touch of sweetness and acidity to complement the beef’s richness.

This Balsamic Flank Steak recipe is easy to make and perfect for a quick weeknight dinner, a weekend barbecue, or even a special occasion. The flank steak marinade uses balsamic vinegar, which tenderizes the meat while infusing it with deep, savory flavors. Let’s dive into why this recipe is a must-try and how to prepare it.

Save

Why You’ll Love Balsamic Flank Steak

There are many reasons why Balsamic Flank Steak is such a great dish. Here are just a few:

• Tender and Juicy: Flank steak can be tough if not cooked or prepared properly. The balsamic marinade helps tenderize the meat while infusing it with a rich, tangy flavor.
• Quick and Easy: This recipe is simple to follow, requiring minimal effort for maximum flavor. With just a few ingredients, you can turn a simple cut of beef into a flavorful masterpiece.
• Versatile: You can serve balsamic flank steak with a variety of side dishes, from roasted vegetables to creamy mashed potatoes or even a side salad.
• Perfect for Meal Prep: Flank steak is an excellent choice for meal prepping because it stores well and can be used in salads, wraps, or sandwiches the next day.
• Customizable: This recipe can be adjusted to your taste. You can add more garlic, adjust the sweetness with honey, or add fresh herbs like rosemary or thyme for extra flavor.

Whether you’re looking for a steak dish for dinner or trying your hand at flank steak recipes, this balsamic flank steak will not disappoint.

Ingredients for Balsamic Flank Steak

For this flank steak recipe, you’ll need just a few simple ingredients:

• 1 1/2 to 2 pounds flank steak
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

The combination of balsamic vinegar, olive oil, and honey creates a balanced marinade that both tenderizes the steak and adds a tangy sweetness. If you like a little extra heat, you can also add a pinch of red pepper flakes to the marinade.

Tools You’ll Need to Make Balsamic Flank Steak

Making balsamic flank steak requires a few basic tools:

• Resealable plastic bag or shallow dish: For marinating the steak.
• Grill or skillet: Flank steak can be grilled or cooked on the stovetop. A cast iron skillet works great for a nice sear, while grilling adds a smoky flavor.
• Tongs: For flipping the steak on the grill or in the skillet.
• Thermometer: To ensure the steak reaches your desired level of doneness.

These basic tools will help you prepare this delicious flank steak dinner with ease.

How to Make Balsamic Flank Steak (Step-by-Step)

Making Balsamic Flank Steak is quick and easy. Follow these simple steps for a perfectly cooked steak:

Step 1: Make the Marinade

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, Dijon mustard, oregano, salt, and pepper. This marinade will infuse the steak with a sweet and tangy flavor while also helping to tenderize it.

Step 2: Marinate the Flank Steak

Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours. If you have more time, marinating the steak overnight will intensify the flavor.

Step 3: Preheat the Grill or Skillet

If you’re grilling the steak, preheat your grill to medium-high heat. For cooking on the stovetop, preheat a cast iron skillet over medium-high heat and add a bit of oil.

Step 4: Grill or Sear the Steak

Once the grill or skillet is hot, remove the steak from the marinade and discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare, or cook longer if you prefer it more well-done. For a more precise level of doneness, use a meat thermometer to check the internal temperature:

• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Well-done: 160°F (71°C)

Step 5: Let the Steak Rest

Once the steak is cooked to your desired doneness, remove it from the grill or skillet and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Step 6: Slice and Serve

Slice the flank steak against the grain to ensure tenderness. Serve with your favorite side dishes, such as roasted vegetables, a fresh salad, or creamy mashed potatoes.

Save

Tips for Perfect Balsamic Flank Steak

To make sure your Balsamic Flank Steak turns out perfect every time, here are some useful tips:

• Don’t over-marinate: While marinating the steak for a few hours adds great flavor, marinating for too long (over 8 hours) can cause the steak to become mushy due to the acidity of the balsamic vinegar.
• Don’t overcook: Flank steak is best when it’s cooked to medium-rare or medium. Overcooking it can result in a tough, chewy texture.
• Let it rest: Always let your steak rest after cooking. This step is key to ensuring a juicy steak.
• Sear the steak: For the best flavor, make sure to get a nice sear on the outside of the steak. This creates a delicious crust that locks in the juices.

Delicious Variations of Balsamic Flank Steak

Once you’ve perfected the classic Balsamic Flank Steak recipe, here are a few ways you can mix things up:

Mediterranean Flank Steak

Add cherry tomatoes, kalamata olives, and feta cheese to your steak for a Mediterranean-inspired dish. The salty olives and creamy feta pair wonderfully with the tangy balsamic marinade.

Grilled Balsamic Flank Steak with Veggies

Add zucchini, bell peppers, or onions to the grill along with the steak. The veggies will soak up some of the balsamic marinade, creating a flavorful and colorful side dish to complement the meat.

Balsamic and Herb Flank Steak

Add a few sprigs of fresh rosemary, thyme, or oregano to the marinade to enhance the flavor with fresh, herby notes. You can also garnish the finished steak with chopped fresh herbs for extra flavor.

What to Serve with Balsamic Flank Steak

While Balsamic Flank Steak is delicious on its own, it pairs beautifully with several sides. Here are some ideas:

• Mashed Potatoes: A creamy side like mashed potatoes or garlic mashed cauliflower makes a great accompaniment to flank steak.
• Grilled Vegetables: Pair the steak with grilled vegetables like asparagus, carrots, and brussels sprouts for a healthy, balanced meal.
• Salads: A simple green salad or a more substantial Mediterranean salad with cucumbers, tomatoes, and feta cheese would be a perfect match.
• Rice: Serve the steak with fluffy rice or couscous for a more filling meal.

Storing and Reheating Leftover Balsamic Flank Steak

If you have leftovers, here’s how to store and reheat them:

• Storage: Store leftover steak in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, gently warm the steak in a skillet over low heat, or place it in a microwave-safe dish. If using the microwave, cover the steak with a damp paper towel to prevent it from drying out.

Save

Frequently Asked Questions (FAQs) About Balsamic Flank Steak

Can I use another cut of beef?
Yes, you can use other cuts of beef such as sirloin or ribeye, but keep in mind that the cooking time may vary depending on the cut and thickness of the meat.

Can I make the marinade ahead of time?
Yes, you can make the balsamic marinade a day in advance and store it in the refrigerator. This will save time when preparing the steak.

How do I know when my flank steak is done?
Use a meat thermometer to ensure that your steak has reached your desired level of doneness. Flank steak is best when cooked to medium-rare or medium.

Final Thoughts

Balsamic Flank Steak is an easy yet flavorful dinner that’s perfect for any occasion. With its rich, savory marinade and tender, juicy meat,

Print