Balsamic Marinated Flank Steak

If you’re looking for a go-to Marinated Flank Steak recipe for summer grilling, then obviously, you’ve come to the right place. Using pantry staples such as punchy balsamic vinegar, hints of sweet brown sugar, garlic and tangy dijon, also make this an easy fuss-free recipe you’ll keep for years to come.

Marinated Flank Steak

With summer just around the corner, it’s time to gather up some of our favorite grilling recipes to have in our back pocket. And because like us you’ve likely had your fair share of burgers and dogs already, I want to give you some easy dishes a little outside the normal grilling repertoire.

While I’m not the grilling aficionado of the family, even I can expertly grill our Balsamic Marinated Flank Steak. Simply assemble a marinade of balsamic vinegar, lime juice, brown sugar and mustard, pour it over the steak, let sit for a couple of hours, and then it’s good to go on the grill.

Flank Steak

Let’s talk about flank steak. Normally I’m a filet mignon type of girl but recently for fiscal purposes I’ve been trying to buy cuts of meat a little less expensive than the traditional beef tenderloin, strip, or ribeye. Flank steak is a lovely cut of meat taken from the abdominal muscles of the cow so even though it has a wonderful flavor it’s quite a bit tougher than some other cuts so it needs a little bit of extra love.

There are three key factors in creating a winning piece of flank or skirt steak. They are as follows:

• Marinate flank steak for a significant period time. This is going to break down the fat and tendons and ensure a tender bite.
• Cook very quickly. The longer you cook flank steak, the tougher it will be. It should be quickly seared on each side and serve medium rare.
• Slice thinly against the grain. Do you see those vertical lines on the steak? You will want to slice AGAINST those lines.

Ingredients for the marinade

• balsamic vinegar
• lime juice
• brown sugar
• garlic
• dijon
• steak seasoning. I use McCormick’s Montreal but you can use whatever brand you prefer.

Let’s make Marinated flank steak

Make the marinade. Add the vinegar, lime juice, garlic, brown sugar, steak seasoning and dijon mustard to a large ziplock bag or shallow dish. stir to combine.

Marinate. Add the steak to the marinade at least two hours and up to five (or overnight).

Grill. Preheat the grill to 450 degrees. Clean the grill as best you can. Brush the grates with canola oil. Remove the steak from the marinade and let any excess drip off. Season both sides generously will salt. Place on the grill. Cook, without moving for 4-5 minutes. Flip over and cook another 1-2 minutes until an instant read thermometer reaches 130 degrees.

Rest. Remove the steak from the grill and transfer to a plate. Cover with foil. Let the steak rest for 10 minutes.

Slice. Transfer the steak to a cutting board. Slice the steak in very thin pieces against grain. You’ll want to place the steak in front of you horizontally (long ends left to right). Use a sharp knife to cut the steak vertically. (See photo.)

Serve. I like to serve with blue cheese and tomato marmalade but it’s wonderful over salads, served with pasta or really anything.

Can I use skirt steak?

Yes is the short answer. Skirt steak and flank steak often get lumped together and while they do have similar qualities (tough, flavorful meat that needs to be marinated and cooked properly) they are different. Skirt steak has more fat and comes from the diaphragm so it’s a little more flavorful but tougher. If you can only find skirt steak that works great.

Substitutions

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• swap out brown sugar for honey or agave
• use any steak seasoning
• for a more asian influence swap out the vinegar for soy sauce and add a few teaspoons of sesame oil
• add on crushed red pepper flakes for spice