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Flank steak is a perfect grilling meat. It’s marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices.
This balsamic-marinated flank steak recipe is wonderfully tender and bursting with savory flavor.?
Test Kitchen Tips
?When you?re making flank steak, it?s all about the marinade,? says culinary producer and test kitchen expert Nicole McLaughlin. Here are some expert tips and tricks from Nicole:
- ?A little trick my mama taught me: Prick your flank steak all over with a fork,? Nicole says. ?This will help it absorb the marinade and it tenderizes it slightly.?
- Marinating the flank steak for at least one day is essential, according to Nicole. Two days is even better.?
- ?The key thing to remember is that you want your grill screaming hot,? Nicole advises. ?This steak does not take long to cook, so you want your grill really hot to get good caramelization on both sides.?
Ingredients
- ½ onion, chopped
- 3 cloves garlic, chopped
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds flank steak
Directions
Step 1
Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
Step 2
Place flank steak into a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
Step 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 4
Remove steak from marinade and shake to remove excess liquid. Reserve marinade.
Step 5
Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 307 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat5g | 24% |
| Cholesterol38mg | 13% |
| Sodium1622mg | 71% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars4g | |
| Protein22g | |
| Vitamin C3mg | 15% |
| Calcium35mg | 3% |
| Iron2mg | 11% |
| Potassium346mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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