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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.