Grilled Flank Steak with Balsamic-Soy Marinade
Introduction
This grilled flank steak dazzles with a bold balsamic-soy marinade that brings a satisfying balance of tang and savory depth. It grills up beautifully—charred on the outside, juicy inside—and is perfect for casual weeknight dinners or weekend cookouts. Fun fact: flank steak, originally a rustic cut, has earned its modern popularity thanks to its ability to pick up bold flavors and become tender when sliced thin across the grain.
Pro Tip
Marinate at room temperature for the last 30 minutes before grilling. Cold steak straight from the fridge can cook unevenly, but bringing it closer to room temperature ensures a more consistent sear and juicier result.
Serving Suggestions
- Southwestern salad: Slice the steak thin and serve over mixed greens with avocado, black beans, corn, and a light lime vinaigrette.
- Steak tacos: Warm corn tortillas, top with sliced steak, pickled onions, cilantro-pesto—easy and delicious.
- Comfort bowl: Layer slices over rice or mashed potatoes, drizzle with extra marinade dressing, and add roasted vegetables for a hearty meal.
Variations
- Low-carb: Omit any added sugar in the marinade and serve over cauliflower rice.
- Spicy twist: Add a dash of chili flakes or sriracha to the marinade for some heat.
- Mediterranean style: Swap soy sauce for olive oil and garlic, balsamic for fresh lemon juice, and add rosemary.
- Asian fusion: Stir in grated ginger and sesame oil, serve with stir-fried bok choy and scallions.
Equipment Needed
- Grill or grill pan – for that smoky-charred flavor.
- Mixing bowl – to whisk the marinade.
- Zip-top bag or shallow dish – for marinating evenly.
- Meat thermometer – to cook to perfect doneness.
- Sharp knife – for clean, thin slices.
Tips for Success
- Pat steak dry before grilling to get a nice sear.
- Flip it halfway through grilling to cook evenly.
- Use a thermometer: 130°F for medium-rare, 140°F for medium.
- Let it rest for 10 minutes after grilling—this keeps the juices inside.
- Slice across the grain: flank steak has distinct muscle fibers—cutting across makes it tender.
Why You’ll Love This Recipe
This steak strikes the perfect balance: tangy and savory marinade, easy to prep, and incredibly versatile. It’s fast enough for a weeknight yet flavorful enough to impress guests. The leftovers? Just as good the next day, perfect for salads, wraps, or a hearty bowl.
Recipe Card
Servings: 4 | Time: 1 hour 20 min (20 min active, 1 hr marinating)
Ingredients
- 1½ lb flank steak
- ⅓ cup balsamic vinegar
- ¼ cup soy sauce
- 2 tbsp olive oil
- 1 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
Steps
- Make the marinade: In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, honey, garlic, and Dijon.
- Marinate steak: Place steak in a zip-top bag or dish, pour marinade over, seal or cover, refrigerate for at least 1 hour (up to 6 hours).
- Prep for grilling: Remove steak from fridge 30 minutes before cooking. Pat dry; season lightly with salt and pepper.
- Preheat grill: Heat to medium-high (about 450°F).
- Grill steak: Grill 4–5 minutes per side for medium-rare (or adjust to your preferred doneness).
- Rest: Transfer steak to a plate, tent loosely with foil, and rest for 10 minutes.
- Slice & serve: Cut thin slices across the grain. Serve with sides or sauces as desired.
Nutrition Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 30 g |
| Carbohydrates | 8 g |
| Fat | 18 g |
| Fiber | 0.5 g |
| Sugar | 5 g |
| Sodium | 750 mg |
Nutrition values are estimates and can vary based on ingredients used.
FAQ
- Can I store leftovers?
Yes, store sliced steak in an airtight container for up to 3 days. - How do I reheat it?
Gently warm in a pan with a splash of water or broth over low heat, covered, until heated through. - Can I substitute flank steak?
Skirt steak or bavette are great substitutes—cook the same way. - Can I freeze it?
Freeze the cooked sliced steak for up to 3 months; thaw overnight in the fridge before reheating. - Can I marinate ahead?
Absolutely—prep the steak in marinade the night before and grill the next day for convenience.
