Name: Savory Balsamic Flank Steak: Quick Dinner Delight
Prep time: 15 min
Cook time: 10 min
Total time: 265 min
Ingredients: 1.5 pounds Flank Steak (star ingredient); 0.5 cup Balsamic Vinegar (high-quality recommended); 0.25 cup Olive Oil (or avocado oil); 3 cloves Garlic, minced (fresh preferred); 2 tablespoons Dijon Mustard (yellow mustard as substitute); 1 tablespoon Honey (or maple syrup for vegan); 1 teaspoon Dried Thyme (fresh thyme can be used); 1 teaspoon Dried Rosemary (oregano as substitute); Red Pepper Flakes (optional) (add for heat); Salt and Black Pepper (to taste); Fresh Parsley, chopped (for garnish)

The aroma of sizzling steak on the grill instantly transports me to summer nights filled with laughter and good company. Today, I’m excited to share my recipe for Balsamic Flank Steak, a dish that strikes the perfect balance between rich, tangy flavors and tender, juicy meat. With its quick prep time, you can whip up this savory delight in just minutes, making it an ideal choice for a weeknight dinner or a special occasion. Not only is this recipe a wonderful centerpiece, but it also provides endless possibilities for leftovers—think flavorful sandwiches or vibrant salads. So, are you ready to elevate your dinner game and impress your family or friends with this gourmet treat? Let’s dive right in!

Why Is Balsamic Flank Steak So Irresistible?

Quick Cooking: When you’re short on time, this recipe delivers a gourmet meal in just minutes, making busy weeknights feel special.

Bold Flavors: The combo of balsamic vinegar and herbs creates a mouthwatering taste that will have everyone asking for seconds.

Versatile Enjoyment: Whether served as a main course or used in tacos or salads, it’s incredibly adaptable for any occasion.

Tender Perfection: Proper marinating ensures a juicy, tender steak every time, providing a restaurant-quality experience at home.

Crowd-Pleasing: This dish is sure to impress guests, making it a fantastic option for dinner parties or family gatherings.

Pair this delightful steak with vibrant sides or check out my Savory Onion Steak for even more culinary inspiration!

Balsamic Flank Steak Ingredients

• Get ready to impress with these flavorful essentials!

For the Marinade

Flank Steak – The star ingredient offering robust beef flavor and a chewy texture that tenderizes beautifully when marinated.
Balsamic Vinegar – Adds that rich tanginess; make sure to use high-quality for the best marinade.
Olive Oil – Keeps the steak moist and helps the marinade cling nicely; you can use avocado oil for a neutral taste.
Garlic, minced – Imparts lovely aromatic depth; fresh is ideal, but garlic powder is fine if you’re in a hurry.
Dijon Mustard – Gives that extra zing while helping to emulsify the marinade; yellow mustard works as a substitute.
Honey – Balances the acidity of balsamic, adding a touch of sweetness; substitute maple syrup for a vegan option.
Dried Thyme – Offers a lovely herbal quality to the marinade; feel free to swap in fresh thyme for more flavor.
Dried Rosemary – Contributes earthy undertones that pair beautifully with steak; use oregano if you don’t have rosemary on hand.
Red Pepper Flakes (optional) – A pinch adds a warm kick; omit if you prefer a milder taste.
Salt and Black Pepper – Essential for enhancing flavor; adjust according to your taste preferences.
Fresh Parsley, chopped (for garnish) – Brightens up your dish with a fresh pop of color and flavor.

Now that you’re all set with the ingredients for your Balsamic Flank Steak, let’s move on to crafting this tender and mouthwatering dish!

Step‑by‑Step Instructions for Balsamic Flank Steak

Step 1: Prepare Marinade
In a medium bowl, whisk together ½ cup of balsamic vinegar, ¼ cup of olive oil, 3 minced garlic cloves, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. For added heat, include a pinch of red pepper flakes. This vibrant marinade will create a flavorful base, so mix until fully combined and smooth.

Step 2: Season Steak
Generously season both sides of your flank steak (about 1.5 pounds) with salt and freshly ground black pepper. Use your hands to rub the seasoning into the meat, ensuring an even distribution. This step enhances the overall flavor of the Balsamic Flank Steak, making every bite savory and satisfying.

Step 3: Marinate Steak
Place the seasoned flank steak into a resealable plastic bag or a shallow dish, then pour the prepared marinade over the top. Seal the bag tightly, or cover the dish, and refrigerate for at least 4 hours, but ideally overnight. This marinating time allows the flavors to penetrate the meat, resulting in a tender and tasty steak.

Step 4: Preheat Cooking Surface
When you’re ready to cook, preheat your grill to medium-high heat (about 400°F) or heat a large skillet over high heat. It’s important that the cooking surface is hot before adding the steak, as this facilitates a beautiful sear, locking in juices and flavor for your Balsamic Flank Steak.

Step 5: Cook Steak
Remove the flank steak from the marinade and gently pat it dry with paper towels to avoid excess moisture. Place the steak on the hot grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 130-135°F. Look for a nicely charred surface that’s browned, enhancing the flavor and tenderness.

Step 6: Rest Steak
Once cooked to your desired doneness, remove the Balsamic Flank Steak from the heat and let it rest on a cutting board. Cover it loosely with aluminum foil and let it sit for at least 10 minutes. Resting is essential as it allows the juices to redistribute, resulting in a juicier and more flavorful steak when sliced.

Step 7: Slice and Serve
Slice the flank steak against the grain at a 45-degree angle, ensuring each piece is tender and easy to chew. Arrange the slices on a serving platter and garnish with freshly chopped parsley for a pop of color. Your Balsamic Flank Steak is now ready to impress family and friends—enjoy every delicious bite!

What to Serve with Balsamic Flank Steak

Experience a symphony of flavors by complementing this savory dish with thoughtful sides that enhance your dining experience.

Creamy Garlic Mashed Potatoes: The smooth, velvety texture contrasts beautifully with the steak’s robust flavors, making each bite utterly satisfying.
Roasted Asparagus: Crisp-tender asparagus drizzled with olive oil and sea salt offers a vibrant contrast that uplifts the meal’s overall freshness. Pairing it with balsamic steak brings an earthy richness to the plate.
Grilled Vegetable Medley: A colorful mix of zucchini, bell peppers, and mushrooms adds a delightful crunch and a burst of seasonal flavors that harmonize perfectly.
Arugula Salad with Parmesan: A peppery arugula salad topped with shavings of tangy Parmesan delivers a fresh, zesty counterpoint to the savory steak. This balance of textures brightens the entire meal.
Savory Rice Pilaf: Fluffy rice with herbs and toasted nuts creates a lovely base that cradles the juicy steak, while its subtle flavors complement without overshadowing.
Freshly Baked Artisan Bread: Soft, warm bread served alongside allows for the perfect way to mop up any remaining balsamic glaze, ensuring nothing goes to waste.
Red Wine: A bold red wine, such as Cabernet Sauvignon, accentuates the savory notes of the steak while also bringing a touch of elegance to your dining experience.

Each of these pairings will not only enhance the flavors of your Balsamic Flank Steak but create a memorable meal experience filled with love and warmth.

Expert Tips for Balsamic Flank Steak

Marinate Right: Aim for the optimal marinating time of 4 hours, ideally overnight, for the juiciest, most flavorful Balsamic Flank Steak.
Searing Secrets: Pat the steak dry before cooking; this step is crucial to achieve a perfect char and lock in the meat’s natural juices.
Temperature Check: Invest in a meat thermometer to ensure your steak reaches 130-135°F for medium-rare; this guarantees a tender bite every time.
Cutting Technique: Remember to always slice against the grain at a 45-degree angle to enhance tenderness and make each bite easier to chew.
Preheat Well: For the best results, ensure your grill or skillet is fully preheated—this is key to developing a delicious, caramelized crust.

Make Ahead Options

These Balsamic Flank Steaks are perfect for meal prep enthusiasts! You can prepare the marinade up to 24 hours in advance, allowing the flavors to meld beautifully. Simply whisk together your marinade ingredients and store it in an airtight container in the refrigerator. You can also season the flank steak and refrigerate it for up to 3 days before cook day—this not only saves time but also ensures incredibly tender meat. When you’re ready to serve, remove the steak from the marinade, pat it dry, and grill or pan-sear for 4-5 minutes per side for a perfectly juicy result, keeping your weeknight dinners stress-free and scrumptious!

How to Store and Freeze Balsamic Flank Steak

Fridge: Store leftover Balsamic Flank Steak in an airtight container for up to 3-4 days. This keeps it fresh and flavors intact, ensuring you can enjoy it again.

Freezer: If you’re looking to save it for later, wrap the steak tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months without loss of flavor.

Reheating: When you’re ready to enjoy your steak again, thaw it in the refrigerator overnight. Reheat gently in a skillet over low heat or in the microwave to maintain tenderness.

Marinade Storage: If you have leftover marinade, store it in the fridge for up to a week in a sealed jar, and use it for additional flavoring on future chicken or vegetable dishes.

Variations & Substitutions for Balsamic Flank Steak

Feel free to get creative and make this Balsamic Flank Steak your own with these delightful variations!

Dairy-Free: Omit honey and use agave nectar; this keeps the sweetness while ensuring a dairy-free option.
Herb-Infused: Swap the dried thyme and rosemary with fresh herbs like basil or cilantro for a fresh, aromatic twist that wakes up your palate. They’ll give the steak a vibrant flavor!
Sizzling Spice: Add smoked paprika or chipotle powder to the marinade for an extra smoky heat; it elevates the flavor without overwhelming it.
Citrus Kick: Replace a portion of balsamic vinegar with fresh orange or lemon juice to infuse a bright citrus flavor—perfect for summer grilling!
Sweet and Tangy: Mix in a tablespoon of balsamic glaze to the marinade before cooking; this adds a thicker, sweeter layer of flavor, making each bite irresistible.
Asian Flair: Add a splash of soy sauce and a teaspoon of ginger to the marinade for an Asian-inspired twist; it pairs beautifully with grilled veggies!
Cooking Technique: Try using a slow cooker! Marinate the steak as usual, then cook on low for 6-8 hours for fall-apart tenderness—perfect for a cozy dinner.
Meat Swap: If you’re looking for a different option, swap flank steak for skirt steak or even chicken thighs for a lighter alternative that still packs a flavor punch.

Explore these ideas and enhance your meal! You might also enjoy pairing this dish with some colorful sides or check out the flavors in my Hibachi Steak Bowls for an exciting twist!

Balsamic Flank Steak Recipe FAQs

What should I look for when selecting flank steak?
When choosing flank steak, aim for cuts that are bright red with a good amount of marbling—this ensures juiciness and flavor. Avoid any pieces that have dark spots or excessive moisture. The meat should feel firm but not overly tough. Always choose grass-fed or high-quality beef for the best taste.

How should I store leftover Balsamic Flank Steak?
Leftover Balsamic Flank Steak can be stored in an airtight container in the refrigerator for 3-4 days. Make sure to let it cool completely before refrigerating to prevent moisture buildup. When reheating, do so gently on low heat to keep the meat from drying out.

Can I freeze Balsamic Flank Steak?
Absolutely! To freeze Balsamic Flank Steak, wrap it tightly in plastic wrap, then place it in a resealable freezer bag. This helps to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator.

What if my flank steak turns out tough?
If your flank steak is tough, it likely means it wasn’t marinated long enough or it was sliced against the grain. Always marinate for at least 4 hours or overnight for optimal tenderness. When slicing, cut against the grain at a 45-degree angle, as this breaks down the muscle fibers and makes for a more enjoyable eating experience.

Is this recipe suitable for people with dietary restrictions?
This Balsamic Flank Steak recipe can easily accommodate various dietary needs. For a gluten-free marinade, ensure your Dijon mustard is gluten-free. If you’re vegan or vegetarian, consider using the marinade on grilled vegetables or tofu instead. Always check with your guests regarding allergies and make adjustments where necessary!