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

1. Southwestern salad: Slice the steak thin and serve over mixed greens with avocado, black beans, corn, and a light lime vinaigrette.
2. Steak tacos: Warm corn tortillas, top with sliced steak, pickled onions, cilantro-pesto—easy and delicious.
3. Comfort bowl: Layer slices over rice or mashed potatoes, drizzle with extra marinade dressing, and add roasted vegetables for a hearty meal.

Variations

1. Low-carb: Omit any added sugar in the marinade and serve over cauliflower rice.
2. Spicy twist: Add a dash of chili flakes or sriracha to the marinade for some heat.
3. Mediterranean style: Swap soy sauce for olive oil and garlic, balsamic for fresh lemon juice, and add rosemary.
4. 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

1. Pat steak dry before grilling to get a nice sear.
2. Flip it halfway through grilling to cook evenly.
3. Use a thermometer: 130°F for medium-rare, 140°F for medium.
4. Let it rest for 10 minutes after grilling—this keeps the juices inside.
5. 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 tablespoon olive oil
• 1 tablespoon honey or brown sugar
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

Steps

1. Make the marinade: In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, honey, garlic, and Dijon.
2. 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).
3. Prep for grilling: Remove steak from fridge 30 minutes before cooking. Pat dry; season lightly with salt and pepper.
4. Preheat grill: Heat to medium-high (about 450°F).
5. Grill steak: Grill 4–5 minutes per side for medium-rare (or adjust to your preferred doneness).
6. Rest: Transfer steak to a plate, tent loosely with foil, and rest for 10 minutes.
7. Slice & serve: Cut thin slices across the grain. Serve with sides or sauces as desired.

Nutrition Information (per serving, estimated)

Nutrition values are estimates and can vary based on ingredients used.

FAQ

1. Can I store leftovers?
   Yes, store sliced steak in an airtight container for up to 3 days.
2. How do I reheat it?
   Gently warm in a pan with a splash of water or broth over low heat, covered, until heated through.
3. Can I substitute flank steak?
   Skirt steak or bavette are great substitutes—cook the same way.
4. Can I freeze it?
   Freeze the cooked sliced steak for up to 3 months; thaw overnight in the fridge before reheating.
5. Can I marinate ahead?
   Absolutely—prep the steak in marinade the night before and grill the next day for convenience.

Grilled Flank Steak with Balsamic Soy Marinade

This grilled flank steak is marinated in a bold mixture of balsamic vinegar and soy sauce for a balanced savory and tangy flavor. It is an ideal choice for a simple weeknight dinner or a weekend cookout as the marinade tenderizes the meat while adding deep color. The steak is grilled to a perfect char on the outside while remaining juicy and tender on the inside when sliced correctly.

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Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds flank steak
• 0.33 cup balsamic vinegar
• 0.25 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon honey or brown sugar
• 3 cloves garlic minced
• 1 teaspoon Dijon mustard optional
• Salt to taste
• Black pepper to taste

Equipment

• Grill or grill pan
• Mixing Bowl
• Zip top bag or shallow dish
• Meat thermometer
• Sharp knife

Method

 

1. Whisk the balsamic vinegar, soy sauce, olive oil, honey, minced garlic, and Dijon mustard together in a mixing bowl.
2. Place the flank steak into a zip top bag or a shallow dish and pour the prepared marinade over the meat.
3. Seal the bag or cover the dish and let the steak marinate in the refrigerator for at least 1 hour or up to 6 hours.
4. Take the steak out of the refrigerator 30 minutes before you plan to grill so it can reach room temperature.
5. Remove the steak from the marinade and pat it dry with paper towels to ensure a good sear.
6. Season both sides of the meat lightly with salt and pepper.
7. Preheat your grill or grill pan to medium high heat which is approximately 450 degrees Fahrenheit.
8. Place the steak on the grill and cook for 4 to 5 minutes on each side for a medium rare result.
9. Use a meat thermometer to check for doneness aiming for 130 degrees Fahrenheit for medium rare or 140 degrees Fahrenheit for medium.
10. Transfer the grilled steak to a plate and cover it loosely with aluminum foil to rest for 10 minutes.
11. Place the rested steak on a cutting board and use a sharp knife to cut thin slices across the grain of the meat.

Notes

Bringing the steak to room temperature before grilling helps it cook more evenly and stay juicier.

Slicing the flank steak across the grain is essential for breaking up tough muscle fibers and making the meat tender to eat.

You can substitute the flank steak with skirt steak or bavette steak and follow the same cooking instructions.

Leftover steak should be stored in an airtight container in the refrigerator and consumed within three days.