Grilled Balsamic Marinated Flank Steak Recipe (5 Ingredients, Make-Ahead)

Grilled Balsamic Marinated Flank Steak Recipe (5 Ingredients, Make-Ahead)

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Balsamic vinegar is a power package. It is a distinctive, richer, dark vinegar that comes from the Emilia-Romagna region of northern Italy. It gets its concentrated taste of “grapes must” (in Italian, “Mosto”), the sweet juice freshly squeezed grapes.

It is a wonderful ingredient, in salad dressings, use a glaze for vegetables or even combine fruit for dessert. But this summer? I bring my balsamic vinegar to the grill outside.

The use of balsamic vinegar in a marinade for grilled flank steak is an ingenious movement. In just one ingredient, the vinegar gives the meat of tons of complex taste and delicates this lean cut with its acidity.

A shot of dijon mustard, somewhat grated garlic and a dash of paprika balancing the sweetness in the balsamic vinegar, and the grill sign gives the slightest touch of bitterness that rounds off everything.

If you have the time, marinating the steak will give the deepest taste for one day in advance, but only an hour will also make the trick.

Tips for cooking with flank steak

  • Flank steak is a lean cut that comes from the abdominal muscles of a cow. If you can’t find it, look for steaks called “London Broil”, which are often made from flank steak or upper round.
  • This steak often has a thinner and thicker side. Orient the thicker side to the back of the grill (the hottest area) and the thinner side forward (which is cooler) so that the steak cooks more evenly.
  • Flank steak has a characteristic “grain”, which means the direction in which the muscle fibers run. If you cut your steak into slices, look for the grain lines and cut them in the opposite direction. This makes your steak much easier to chew because it shortens the length of the muscle fibers – if you cut it into slices in parallel to the grain, get ready for jaw training!

Simply recipes / photo by Robby Lozano / Food Styling by Margaret Digey / Prop Styling by Julia Bayless


Operate suggestions

This steak is served deliciously with roasted or grilled zucchini, asparagus or mushrooms that are thrown with the remaining vinaigrette. A salad with blue cheese offers an excellent balance between flavors, or is there anything better than steak and potatoes? It is a versatile leading actress that you can enjoy with almost everything.

Make it a meal


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  • 1/4 cup Balsamic vinegar

  • 1 tablespoon Land style Dijon mustard

  • 2 Carnate Garlicgrated

  • 1/2 teaspoon fresh ground black pepper

  • 1/2 teaspoon paprika

  • 1/2 cup olive oil

  • 1 (1 1/2 pound) Flank steakapprox. 1 inch thick

  • 1 1/2 teaspoon Kosher salt

  1. Do the dressing:

    Whisk the vinegar, mustard, garlic, pepper and peppers in a medium -sized bowl. Slowly drizzle the oil during the constant frame until the dressing is creamy and emulsified. Reserve 1/4 cup of dressing and put it aside.

  2. Marine the steak:

    Place the steak in a large zipper bag or a small baking dish. Pour the rest of the dressing over the steak and turn it over to fully coat it. Sprinkle the steak evenly with the salt. Seal the bag or cover the dish and cool at least 1 hour or up to 24 hours.

  3. Grill:

    Preheat the grill for medium heat (350 ° to 400 ° F) and the grill grille oils.

    Remove the steak from the marinade and let off the excess drop. Place the steak on the grill with the thickest part of the steak that opposes the hottest part of the grill.

    Grill the grill until slightly charred and an immediate thermometer in the thickest part of the steak register 125 ° F, 5 to 7 minutes per side.

  4. Rest, cut into slices and serve:

    Transfer the steak to a cutting board and let it rest for 5 minutes. Slow thinly against the grain and serve them with the reserved dressing on the side.

    Remains can be cooled in an airtight container for up to 5 days.

    Do you love the recipe? Let’s star and a comment below!

Nutritional information (by portion)
253 Calories
16g Fat
2G Carbohydrates
24g protein

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Nutritional information
Portions: 4 to 6
Amount per serving
Calories 253
% Daily value*
16g 21%
Saturated fat 4g 21%
67 mg 22%
432 mg 19%
2G 1%
Dietoner 0G 1%
Total sugar 1g
24g
Vitamin C 0MG 2%
Calcium 24mg 2%
Iron 2mg 9%
Potassium 310 mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice.

Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.

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