Balsamic Flank Steak

This balsamic flank steak recipe transforms a simple cut of beef into a flavorful and tender masterpiece. The blend of tangy balsamic vinegar, sweet honey, and aromatic herbs creates a marinade that penetrates deeply, making the meat melt in your mouth. Whether you grill, pansear, or broil it, this dish delivers rich, balanced flavors with minimal fuss.

I remember the first time I made this recipe for a backyard barbecue. Everyone kept asking for seconds and the steak disappeared faster than expected. Now it’s a goto whenever I want something impressive but easy.

Ingredients

• Two pounds flank steak: known for its rich beefy flavor and perfect texture when sliced thin
• Half a cup balsamic vinegar: the star ingredient adding tangy sweetness and depth opt for a good quality aged balsamic if possible
• Quarter cup olive oil: helps mellow the acidity and carry the flavors into the meat
• Four cloves garlic minced: brings pungency and warmth essential for the marinade’s base
• Two tablespoons Dijon mustard: adds a subtle sharpness and emulsifies the marinade
• One tablespoon honey: balances the tang with sweetness raw or mildflavored honey works best
• One teaspoon dried thyme: earthy herb that complements beef beautifully
• One teaspoon dried rosemary: fragrant and piney notes that pair well with the balsamic
• Half teaspoon red pepper flakes: optional but recommended if you like a gentle kick
• Salt and black pepper to taste: essential for highlighting all the flavors
• Fresh parsley chopped: for garnish and a touch of freshness when serving

Instructions

Prepare the Marinade:

Whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried thyme, dried rosemary, and red pepper flakes in a medium sized bowl. Keep whisking until the honey fully dissolves and the mixture is smooth.

Season the Steak:

Generously season both sides of the flank steak with salt and black pepper. This initial seasoning builds a robust flavor base before marinating.

Marinate the Steak:

Place the seasoned steak into a resealable plastic bag or shallow dish. Pour the marinade over the steak ensuring it is completely coated. If using a bag, squeeze out excess air and seal tightly. Refrigerate and let it marinate for at least four hours ideally overnight for maximum flavor and tenderness. Flip the steak occasionally if marinating for several hours.

Preheat for Cooking:

If grilling set your grill to high heat and clean the grates carefully. For pansearing heat a cast iron skillet or heavy pan over high heat and add a tablespoon of olive oil. If broiling preheat your broiler and position the oven rack about four to six inches from the heat source.

Cook the Steak:

Remove the steak from the marinade and discard the leftover marinade. Pat the steak dry with paper towels to ensure a good sear. Whether grilling searing or broiling cook the steak four to five minutes per side to reach medium rare 130 to 135 degrees Fahrenheit or cook longer for your preferred doneness.

Rest the Steak:

Transfer the cooked steak to a cutting board and loosely tent it with foil. Let it rest at least ten minutes to allow juices to redistribute ensuring a moist and tender bite.

Slice Against the Grain and Serve:

Identify the muscle fibers’ direction and slice thinly at a 45degree angle against the grain. This technique ensures a tender texture. Arrange the slices on a serving platter and garnish with freshly chopped parsley before serving.

This balsamic marinade is my favorite because it balances sweetness and acidity perfectly while complementing the beef’s natural richness. One memorable family dinner was when I paired this dish with roasted asparagus and garlic mashed potatoes. Everyone raved about the tender steak and vibrant flavors.

Storage Tips

Store any leftover sliced steak in an airtight container in the refrigerator for up to three days. To maintain tenderness reheat gently in a skillet over low heat or enjoy cold in salads and sandwiches. Marinate your steak in the morning if planning to cook it for dinner as it’s convenient to prep early and frees up time later on.

Ingredient Substitutions

If you don’t have balsamic vinegar red wine vinegar or apple cider vinegar may be used but note the flavor will shift and be less sweet. Replace honey with brown sugar or maple syrup for sweetness and a slightly different flavor profile. Fresh herbs like thyme and rosemary can replace dried if available just use about three times the quantity for full flavor. Use smoked paprika for an added smoky note if you want a twist on the marinade.

Serving Suggestions

Serve sliced steak over a bed of peppery arugula topped with shaved Parmesan and a drizzle of olive oil for a simple salad. Make sandwiches by piling steak slices caramelized onions and provolone cheese on toasted baguette slices. Dice leftover steak into warm tortillas with salsa guacamole and cilantro for gourmet steak tacos.

This balsamic flank steak recipe turns everyday ingredients into a gourmet experience that’s both accessible and impressive. I hope trying this recipe sparks as much joy for you as it’s brought me and my loved ones.

Common Questions About the Recipe

→ What is the best way to marinate flank steak?

Use a mixture of balsamic vinegar, olive oil, garlic, Dijon mustard, honey, and herbs. Marinate for at least 4 hours or overnight for optimal flavor and tenderness.

→ How do I cook flank steak for the best texture?

Cook quickly over high heat by grilling, pan-searing, or broiling. Aim for medium-rare to medium doneness and let the meat rest before slicing.

→ Why is it important to slice flank steak against the grain?

Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.

→ Can I substitute balsamic vinegar with other vinegars?

Yes, red wine vinegar or apple cider vinegar can be used as alternatives, though they will slightly alter the flavor profile.

→ What herbs complement balsamic flank steak well?

Thyme, rosemary, oregano, basil, and marjoram all add aromatic complexity to the marinade.

→ How should leftover cooked flank steak be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. It can be enjoyed in sandwiches, salads, or tacos.