Chef Mitchell preparing Grilled Balsamic Flank Steak
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this Grilled Balsamic Flank Steak recipe during a summer barbecue with friends. After experimenting with various marinades, I found that the balsamic vinegar provided the perfect balance of acidity and sweetness. Over the years, I've perfected the method to ensure a tender, juicy steak every time. It has become a staple in my household."

With over a decade of experience in the culinary world, Chef Mitchell specializes in American cuisine and has developed a passion for creating simple yet flavorful dinner recipes. His expertise in grilling and marinating techniques ensures that every dish is a delight. Chef Mitchell believes that great food should be accessible to everyone.

View All Mitchell's Recipes →
Delicious Grilled Balsamic Flank Steak served on a plate

Why This Grilled Balsamic Flank Steak Recipe Works

This recipe stands out for its simple yet robust marinade that combines balsamic vinegar's acidity with sweet brown sugar and aromatic herbs. The result is a deeply flavored steak that is tender and juicy. Plus, the marinade not only enhances the steak’s taste but also helps to tenderize it, making every bite a delight.

Grilling the steak over medium-high heat ensures a perfect sear, locking in the juices while delivering a delicious crust. This method of cooking creates a beautiful char while keeping the inside flavorful and moist. It's a straightforward technique that yields consistently excellent results.

💡 Professional Tip

For the best flavor and texture, allow the flank steak to marinate for at least 4 hours or overnight. This will help the flavors penetrate the meat more thoroughly. Always slice against the grain to ensure tender bites.

Frequently Asked Questions

Yes, you can prepare the marinade and marinate the steak a day in advance. Simply grill it when you're ready to serve. Just remember to let it rest after grilling to maintain its juiciness.

If you don't have balsamic vinegar, you can use red wine vinegar mixed with a little honey for sweetness. Alternatively, a combination of apple cider vinegar and a touch of soy sauce can provide a similar flavor profile.

The best way to check for doneness is with a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. The steak will continue to cook slightly as it rests, so remove it from the grill when it’s a few degrees shy of your target temperature.

Yes, you can freeze grilled flank steak. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

This steak pairs wonderfully with grilled vegetables, a fresh salad, or roasted potatoes. You can also serve it alongside a creamy garlic mashed potato or a light quinoa salad for a balanced meal.

Grilled Balsamic Flank Steak will last up to 3-4 days in the refrigerator if stored in an airtight container. Reheat gently to preserve the texture and flavor.

Yes, you can marinate the steak ahead of time and grill it when you're ready to serve. Just remember to let it rest before slicing to ensure it remains juicy.

To reheat, place the steak in a skillet over low heat with a splash of broth or water to keep it moist. Cover with a lid and heat until warmed through, or use a microwave at low power, flipping halfway.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The steak may have been overcooked, resulting in a dry texture.

Solution: To prevent dryness, always use a meat thermometer to monitor the internal temperature. Aim for medium-rare for optimal juiciness.

✅

Not Crispy Enough

Problem: The exterior may not have achieved a good sear.

Solution: Ensure the grill is preheated properly and avoid moving the steak too much during cooking to allow a crust to form.

✅

Overcooked

Problem: Overcooked steak can become tough and chewy.

Prevention: Use a meat thermometer to check doneness and remove from the grill just before it reaches your desired temperature, allowing for carryover cooking.

✅

Undercooked Center

Problem: The center of the steak may be too rare.

Recovery: If the center is undercooked, return it to the grill for a couple more minutes on each side, checking the temperature frequently until it's properly cooked.

✅

Burnt Exterior

Problem: The outside of the steak may be burnt while the inside remains undercooked.

Prevention: Adjust your grill heat and avoid cooking the steak on direct flames. Move to a cooler part of the grill if it starts to char too quickly.

✅

Flavor Balance

Too Sweet: If the steak is too sweet, balance it with a squeeze of lemon or a dash of vinegar.

Too Salty: If too salty, serve with a side of unsalted vegetables to balance out the flavors.

Bland: For bland steak, consider adding more seasoning or serving it with a flavorful sauce or chimichurri.

Fresh ingredients for Grilled Balsamic Flank Steak

Essential Ingredients for Grilled Balsamic Flank Steak

The key to a fantastic Grilled Balsamic Flank Steak lies in the quality of the ingredients. Fresh flank steak, high-quality balsamic vinegar, and aromatic herbs make all the difference. Each ingredient plays a crucial role in building the rich flavors that make this dish stand out.

Using fresh herbs instead of dried ones will elevate the dish significantly, providing vibrant and robust flavors. Additionally, opt for organic and high-quality olive oil for the marinade to enhance the overall taste of the steak.

Essential Ingredient Notes

  • Flank Steak: Choose a well-marbled flank steak for the best flavor and tenderness. Look for cuts that are bright red with minimal surface browning. This ensures maximum juiciness when cooked.
  • Balsamic Vinegar: Select a high-quality balsamic vinegar that is thick and syrupy. It will impart a deep, rich flavor to the steak, enhancing its natural taste without being overly acidic.
  • Garlic: Use fresh garlic for marinating to achieve a fragrant and bold flavor. Avoid using pre-minced garlic, as it can lack the robust characteristics that fresh garlic provides.
Cooking process for Grilled Balsamic Flank Steak

Step-by-Step Cooking Process

Grilling flank steak is straightforward, but following a few key steps will ensure you achieve perfect results. Start by properly marinating the steak to allow the flavors to penetrate. Preheating the grill is crucial to obtain those beautiful grill marks and lock in moisture.

Once the steak is on the grill, resist the temptation to flip it too often. Let it sear properly for the best flavor and texture. Finally, resting the steak after cooking allows the juices to redistribute, creating a tender and juicy result.

Key Technique for Perfect Grilled Balsamic Flank Steak

The most important technique for a perfect grilled flank steak is marination. Allowing the steak to marinate for several hours enhances its flavor and tenderness. Additionally, mastering the grill temperature and timing will help you achieve that perfect sear while keeping the inside juicy.

Grilled Balsamic Flank Steak

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup balsamic vinegar
    Use quality balsamic
  • 1/4 cup olive oil
    Extra virgin recommended
  • 3 cloves garlic
    Minced
  • 2 tablespoons brown sugar
    For sweetness
  • 1 teaspoon salt
    For seasoning
  • 1 teaspoon black pepper
    Freshly ground
  • 1 teaspoon dried oregano
    Adds flavor

For the Sauce

  • 2 lbs flank steak
    Trimmed and ready for marinating
  • 1/4 cup olive oil
    For marinade
  • 3 cloves garlic
    Minced for flavor
  • 2 tablespoons brown sugar
    Balances acidity
  • 1 teaspoon black pepper
    Freshly ground for seasoning
  • 1 teaspoon dried oregano
    For added flavor
  • 1 teaspoon rosemary
    Enhances flavor
  • 1/2 teaspoon red pepper flakes
    Adds a kick

Instructions

  1. Prepare Marinade

    In a bowl, whisk together balsamic vinegar, olive oil, garlic, brown sugar, salt, pepper, oregano, rosemary, red pepper flakes, and Dijon mustard.

  2. Marinate Steak

    Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to 8 hours.

  3. Preheat Grill

    Preheat your grill to medium-high heat. Lightly oil the grill grates.

  4. Remove from Marinade

    Take the flank steak out of the marinade and discard the remaining marinade.

  5. Grill Steak

    Place the flank steak on the grill and cook for 6-8 minutes per side for medium-rare, or until desired doneness.

  6. Rest Steak

    Remove the steak from the grill and let it rest for 5-10 minutes before slicing.

  7. Slice and Serve

    Slice the steak against the grain into thin strips. Serve with chopped parsley and lemon wedges.

  8. Enjoy

    Enjoy your delicious grilled balsamic flank steak with your favorite sides.

Recipe Notes & Tips

Storage Tips

Store any leftover grilled balsamic flank steak in an airtight container in the fridge for up to 4 days. To keep it moist, you can add a bit of beef broth or olive oil before storing. Reheat gently to maintain texture.

Serving Suggestions

Serve the grilled balsamic flank steak with a side of grilled vegetables or a fresh salad. It also pairs well with garlic mashed potatoes or a light quinoa salad for a complete meal.

Recipe Variations

For a spicy kick, add more red pepper flakes or a dash of hot sauce to the marinade. You can also substitute the flank steak with skirt steak or sirloin for a different flavor profile.