Name: Grilled Balsamic and Garlic Flank Steak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 pounds flank steak; 1/3 cup balsamic vinegar; 1/4 cup olive oil; 3 tablespoons soy sauce; 3 cloves garlic, minced; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon dried rosemary or thyme; 1/2 teaspoon black pepper; 1/2 teaspoon salt

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If you’re looking for a show-stopping yet wonderfully approachable main course, this Grilled Balsamic and Garlic Flank Steak Recipe might just steal your heart (and your taste buds). Perfectly marinated with a symphony of tangy balsamic, robust garlic, fragrant rosemary, and a hint of honey, this steak delivers layers of flavor with every bite. Whether you’re grilling under the summer sun or broiling in your cozy kitchen, this dish boasts juicy tenderness and bold, savory notes. It’s become a staple in my rotation for both weeknight dinners and backyard gatherings, and I can’t wait to see it become a favorite at your table too.

Grilled Balsamic and Garlic Flank Steak Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the magic—and with this recipe, every component plays a starring role in bringing out the rich, savory, and slightly sweet flavors we crave. These simple additions can truly transform a humble cut into a restaurant-worthy centerpiece.

Flank steak (1 1/2 pounds): This lean, flavorful cut soaks up marinades beautifully and cooks up juicy and tender with just a few minutes of high heat.
Balsamic vinegar (1/3 cup): Its tangy edge lends depth and a touch of sweetness, helping to tenderize the steak as it marinates.
Olive oil (1/4 cup): Adds richness and helps keep the steak succulent throughout grilling.
Soy sauce (3 tablespoons): Brings umami punch and saltiness, balancing the sweet and tangy notes in the marinade.
Garlic, minced (3 cloves): Classic garlic flavor is essential here; use fresh for the best robust kick.
Honey (1 tablespoon): Just a touch rounds out the acidity and creates beautiful caramelization on the grill.
Dijon mustard (1 teaspoon): Adds gentle heat and tang, waking up the rest of the flavors.
Dried rosemary or thyme (1 teaspoon): Either herb adds earthiness; crush it lightly in your fingers before adding to unlock maximum aroma.
Black pepper (1/2 teaspoon): A subtle spicy bite pairs wonderfully with the balsamic and herbs.
Salt (1/2 teaspoon): Essential for bringing all the marinading flavors into harmony.

How to Make Grilled Balsamic and Garlic Flank Steak Recipe

Step 1: Whisk the Marinade

Start this recipe by making a marinade that’s the real flavor backbone. In a medium bowl, whisk together balsamic vinegar, olive oil, soy sauce, minced garlic, honey, Dijon mustard, your choice of dried rosemary or thyme, black pepper, and salt. As you whisk, you’ll notice the mixture thickening up and taking on a beautiful aroma—the perfect blend for our beloved flank steak.

Step 2: Marinate the Steak

Place the flank steak in a large resealable bag or a shallow dish, and pour the marinade all over, ensuring every inch is coated. Seal it up (or cover tightly), and let the flavors mingle in the fridge for at least 2 hours, though I highly recommend marinating it overnight if you can. The difference in tenderness is worth the wait, and you’ll get the best results for this Grilled Balsamic and Garlic Flank Steak Recipe.

Step 3: Prep the Grill

About 30 minutes before you’re ready to cook, take your steak out of the fridge to let it come up to room temperature. Meanwhile, preheat your grill to medium-high. A hot grill ensures a gorgeous sear and those coveted grill marks. If grilling isn’t an option, don’t fret—you can broil the steak in your oven for equally tasty results.

Step 4: Grill the Steak

Remove the steak from the marinade, letting the excess drip off. Place it directly on the grill grates and cook for 4 to 6 minutes per side, depending on your preferred doneness. Flip just once to get a lovely caramelized crust. The aroma will make it hard to wait, but trust me, patience is rewarded here!

Step 5: Rest and Slice

Once the steak is off the grill, let it rest on a cutting board for 5 to 10 minutes. This crucial pause allows juices to reabsorb, promising slices that are juicy instead of dry. Slice the steak thinly, cutting against the grain for maximum tenderness—this is the secret to transforming a simple steak into an elegant bite.

How to Serve Grilled Balsamic and Garlic Flank Steak Recipe

Garnishes

Fresh, vibrant garnishes can make your grilled steak sing. Try a sprinkling of chopped parsley, a scatter of flaky sea salt, or even ribbons of lemon zest for brightness. For a pop of color, a handful of pomegranate seeds or thinly sliced radishes always draws oohs and ahhs at my table.

Side Dishes

Pairing the steak with the right sides makes this Grilled Balsamic and Garlic Flank Steak Recipe a meal to remember. I love serving it alongside garlicky grilled asparagus, buttery mashed potatoes, or a fresh arugula salad with cherry tomatoes and Parmesan. If you’re feeling summery, charred corn or a juicy tomato-cucumber salad is hard to beat.

Creative Ways to Present

Let your imagination run wild—slice the steak thin and tuck it into warm tortillas with avocado for flavorful tacos, heap slices over a hearty grain bowl, or pile onto crusty bread for irresistible steak sandwiches. This steak is just as delicious warm as it is room temp, so it’s a fantastic main for a picnic or buffet-style gathering.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (which is rare in my house!), store the sliced steak in an airtight container in the refrigerator. It will stay tender and delicious for up to three days, making lunchtime salads or wraps a total breeze.

Freezing

To freeze, wrap the cooled, sliced steak tightly in plastic wrap and place in a freezer-safe bag or container. It will keep beautifully for up to three months. Thaw overnight in the fridge—great for quick weeknight meals when you need something special in a snap.

Reheating

Gently reheat steak slices in a skillet over low heat with a splash of broth or water to prevent drying out. If you’re short on time, the microwave works too—just cover the meat with a damp paper towel and heat in short bursts until warmed through. Take care not to overcook, as the steak is best when it retains its juiciness.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is perfect because it takes on marinades and cooks quickly, you can also use skirt steak or even sirloin. Just keep an eye on cooking times, as thickness can vary between cuts.

How long should I marinate the steak?

For the most flavorful and tender results, I recommend marinating for at least 2 hours. However, if you can let it go overnight, the difference is worth it—every bite is extra succulent and well-seasoned from the Grilled Balsamic and Garlic Flank Steak Recipe marinade.

Is this dish gluten-free?

Yes, it can be! Just be sure to use a gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free, so everyone at your table can enjoy this vibrant steak recipe.

Can I make this recipe without a grill?

No grill? No problem! Simply use your oven’s broiler. Place the steak on a foil-lined broiler pan and broil 4 to 5 minutes per side. The steak will still soak up all the irresistible flavors from the marinade.

What’s the best way to slice flank steak?

Slicing against the grain is key. Look for the long muscle fibers running across the steak, and cut perpendicular to them. This shortens the fibers and gives you buttery-tender slices every time, which is especially important for the Grilled Balsamic and Garlic Flank Steak Recipe.

Final Thoughts

Give this Grilled Balsamic and Garlic Flank Steak Recipe a spot in your meal rotation—you won’t regret it! It’s endlessly customizable, easy to prep ahead, and always a crowd-pleaser. I hope you’ll savor every juicy, garlicky, flavorful bite and share it with friends and family any chance you get.

Grilled Balsamic and Garlic Flank Steak Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 20 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Grilled Balsamic and Garlic Flank Steak recipe is a flavorful and easy dish perfect for summer grilling. The marinade infuses the steak with a delicious blend of balsamic vinegar, garlic, and herbs, resulting in a tender and juicy steak that is great for tacos, salads, or sandwiches.

Ingredients

Scale

Marinade:

1 1/2 pounds flank steak
1/3 cup balsamic vinegar
1/4 cup olive oil
3 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dried rosemary or thyme
1/2 teaspoon black pepper
1/2 teaspoon salt

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Instructions

Prepare Marinade: In a medium bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, honey, Dijon mustard, rosemary, pepper, and salt.
Marinate Steak: Place flank steak in a large resealable plastic bag or dish, pour marinade over it, seal, and refrigerate for at least 2 hours or overnight.
Grill Steak: Preheat grill to medium-high heat. Remove steak from marinade, grill for 4-6 minutes per side until desired doneness. Let rest for 5-10 minutes before slicing thinly.
Serve: Enjoy warm!