Balsamic Flank Steak (Print Version)

Flank steak marinated in balsamic vinegar, herbs, and honey, grilled for a tender, flavorful meal.

# What You'll Need:

→ Beef

01 - 2 lbs flank steak

→ Marinade

02 - 1/2 cup balsamic vinegar
03 - 1/4 cup olive oil
04 - 4 cloves garlic, minced
05 - 2 tablespoons Dijon mustard
06 - 1 tablespoon honey
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt to taste
11 - Black pepper to taste

→ Garnish

12 - Fresh parsley, chopped

# Steps to Follow:

01 - Whisk balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried thyme, dried rosemary, and optional red pepper flakes in a medium bowl until fully combined.
02 - Generously season flank steak on both sides with salt and black pepper to enhance flavor.
03 - Place steak in a large resealable plastic bag or shallow dish. Pour marinade over steak ensuring even coating. Seal or cover and refrigerate for at least 4 hours, preferably overnight, flipping occasionally for even flavor penetration.
04 - For grilling, preheat grill to high heat with oiled grates. For pan-searing, heat a cast-iron or heavy skillet over high heat with 1 tablespoon olive oil. For broiling, position oven rack 4-6 inches from the broiler and preheat on high.
05 - Remove steak from marinade and discard marinade. Pat dry with paper towels. Cook steak 4–5 minutes per side until internal temperature reaches 130–135°F (54–57°C) for medium-rare or 135–145°F (57–63°C) for medium.
06 - Place steak on a cutting board and tent loosely with foil. Rest at least 10 minutes to allow juices to redistribute.
07 - Identify the grain of the meat and slice thinly against the grain at a 45-degree angle to ensure tenderness.
08 - Arrange sliced steak on a platter and garnish with chopped fresh parsley before serving.

# Additional Notes:

01 - Marinating steak overnight enhances tenderness and depth of flavor.
02 - Slicing against the grain significantly improves meat tenderness.
03 - Use a meat thermometer for precise doneness.

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