Whether you are looking for a delicious flank steak to serve as the main event, or a flank steak to add to make your favorite salad a meal — this balsamic grilled flank steak is perfect. It doesn’t need to be marinated for an extended amount of time (30 minutes is perfect), but if you want to, you can marinate it in the fridge for up to six hours.
You probably have the staples for the marinade in your fridge and pantry; just pick up the flank steak on your grocery run. Make it a meal by tossing a simple salad… maybe grill some crusty bread!
I’ll always support grilled crusty bread.
How to Make Balsamic Grilled Flank Steak
You will need:
- 1.5 lb flank steak (672 g)
- Balsamic vinegar (45 g)
- Soy sauce (45 g)
- Dijon mustard (45 g)
- Honey (15 g)
- Garlic, minced (or frozen cubes)
- Salt and pepper to taste
You’ll just combine all of the ingredients, except the meat, for your marinade. Set that aside and trim any obvious fat off the flank steak. You’ll then want to place the steak in a shallow dish or a large resealable bag and pour your marinade over the meat. Let it sit for 30 minutes at room temp. Or as I mentioned before, you can store it in the fridge for up to 6 hours for a nice soak. Keep in mind that you’ll want to make sure to pull it out about 30 minutes prior to cooking to bring it back to room temp.
Next, heat a grill or cast iron skillet to high heat with a spritz or drizzle of avocado oil. Let it get nice and hot.
Remove your steak from the marinade and give each side a good sprinkle of kosher salt and some cracks of pepper. Place it in the pan or oiled grill and sear for 3-4 minutes per side, depending on thickness. When the internal heat hits around 130 you can remove it from heat, since it will continue to cook after you pull it off. This next step is so important! Tent with foil and let it rest for five-ten minutes before slicing thinly against the grain. So whichever way you see the lines running in the meat, cut perpendicular. This will help avoid the tough hunks of meat (the ones that pull out of your steak sandwiches in the first bite!)
My Favorite Serving Suggestions:
This is a great protein to prep in advance and have ready to pile onto sandwiches salads, wraps, and more! Here’s a few meals to use it in, or add it to!
Have you tried any of my other grilled flank steak recipes? You can check them out below, and be sure to let me know if you’ve tried them all in the comments!
Check in over on Instagram @lillieeatsandtells to let me know if you liked my Balsamic Grilled Flank Steak recipe and follow along for more tips on how to eat macro-friendly!
Balsamic Grilled Flank Steak
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1.5 lb flank steak 672 g
- 3 Tbsp balsamic vinegar 45 g
- 3 Tbsp soy sauce 45 g
- 3 Tbsp dijon mustard 45 g
- 1 Tbsp honey 15 g
- 6 cloves garlic minced (or frozen cubes)
- Salt and pepper to taste
- Combine all ingredients besides the meat, salt and pepper to make the marinade. Trim any obvious fat off the flank steak and place it in a shallow dish or a large resealable bag. Pour marinade over steak and let marinade for 30 minutes at room temp, or store in the fridge for up to 6 hours. Pull it out 30 minutes prior to cooking to bring back to room temp.
- Heat a grill or cast iron skillet to high heat. Spray or drizzle a little avocado oil in the skillet or grill and let it get nice and hot.
- Remove your steak from the marinade and give each side a good sprinkle of kosher salt and some cracks of pepper. Sear for 3-4 minutes per side, depending on thickness. Remove when internal heat hits around 130, since it will continue to cook after you pull it off. Tent with foil and let it rest for five-ten minutes before slicing thinly against the grain. This is so important!*
- Serve with a drizzle of balsamic glaze and a side salad or some simple greens.