Balsamic Flank Steak

This quick and easy balsamic marinade makes balsamic flank steak super tender and adds an amazing flavor and sear! It goes great with so many side dishes!

There's nothing exotic about this steak, but it's a big dinner win for its ease and amazing flavors. Flank steak is often underrated. I've known many a person to say "It has great flavor but is so tough to chew!" While that can be true, there are a few essential steps to getting the perfect tenderness and cook!

First, flank steak is thin, usually about ½-1 inch tall. It only takes about 2-5 minutes per side on high heat to get the doneness you need. Much more than that and you'll have leather. Second, there are long fibers that run in one direction called the grain. When you slice it, you want to slice in the opposite direction of the grain, this is called slicing against the grain. This will help the bites be more tender and easier to chew. Third, flank steak is a very lean cut of beef. Marinating it first adds a ton of flavor and tenderness from the acidic ingredients.

There are so many things you'll love about this balsamic flank steak! Once the steak has been marinated, dinner can come together in as little as 10 minutes. There are no complex ingredients, so besides the flank steak, you might have everything you need already in your pantry. It can also pair with nearly any side dish and is amazing on top of salads or as a wrap. Most importantly, it's super yummy!

What You’ll Need

• Balsamic Vinaigrette
• Dried Rosemary
• Dried Oregano
• Garlic Powder
• Dijon Mustard
• Flank Steak
• Olive Oil or Butter

Tools You’ll Need

• Skillet or Grill Pan
• Meat Thermometer

How to Make Balsamic Flank Steak

1. Combine the vinaigrette, seasonings, and mustard in a shallow dish. Once combined well, submerge and marinate the flank steaks for at least 30 minutes and up to 24 hours in the refrigerator.

2. Drain and discard the marinade from the steak. Pat the steak dry with a paper towel. This is important for the optimal sear. Grease and heat a grill pan or skillet on high heat. Once hot, sear the steaks for 1-3 minutes per side or to the desired doneness.

3. Allow the flank steak to rest on a cutting board for at least 5 minutes, then slice across the grain.

Tips and Substitutions

• Make sure the pan or grill is hot before adding the flank steak. Otherwise, you won't get that nice outside sear and optimal doneness.
• The steak absorbs sodium and loads of flavor from the marinade, but you can absolutely season it more before or after cooking if you'd like.
• Checking the steak with a meat thermometer is the best way to ensure it's done how you prefer. Here are the internal temperatures for each level of doneness:
  • Rare: 125°F
  • Medium Rare: 135°F
  • Medium: 145°F
  • Medium Well: 155°F
  • Well Done: 165°F
• Any steak cut can work with this marinade.
• Side dishes are nearly endless with this dish! I usually pick 1 vegetable and 1 starch:
  • Starches
    • Noodles or Flavored Noodle Packets
    • Parmesan Garlic Noodles
    • Creamy Mashed Potatoes
    • Baked Potatoes
    • Buttered Potatoes
    • Rice or Flavored Rice Packets
    • 3 Ingredient Savory Rice
  • Vegetables
    • Garlic Broccoli and Mushrooms
    • Crispy Green Beans
    • Gremolata Green Beans
    • Loaded Restaurant Salad
    • Canned or Frozen Green Beans or Broccoli
    • Crispy Parmesan Roasted Cauliflower
• This steak is also excellent sliced and served on a salad, in a wrap, on an onion roll as a sandwich, or in an omelet.

Storage

• Store leftovers in an air-tight container in the refrigerator up to 3-4 days

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• Mongolian Beef
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