Balsamic Glazed Flank Steak: Juicy, Tender & Easy!

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This Balsamic Flank Steak recipe is an easy and delicious way to prepare flank steak. With a perfect blend of balsamic vinegar, soy sauce, and honey, this dish is packed with flavor that your family and friends will love. It’s juicy, tender, and absolutely mouthwatering!

Why make this recipe

Making Balsamic Flank Steak is a great choice for several reasons. First, it’s quite simple and doesn’t require any fancy cooking skills. Second, the marinade tenderizes the meat and enhances its natural flavor. Lastly, this dish is perfect for a family dinner, a barbecue, or even meal prep for the week!

How to make Balsamic Flank Steak

Ingredients:

• 1.5 lbs flank steak (about 1 to 1.5 inches thick)
• 1/2 cup balsamic vinegar
• 1/4 cup low-sodium soy sauce
• 1/4 cup olive oil
• 2 tbsp honey (or maple syrup)
• 1 tbsp Dijon mustard
• 4 cloves garlic (minced)
• 1/2 tsp black pepper (freshly ground)

Directions:

1. In a medium bowl, whisk together the balsamic vinegar, soy sauce, olive oil, honey, Dijon mustard, minced garlic, and black pepper until fully combined.
2. Place the flank steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours.
3. Remove the steak from the marinade 20-30 minutes before cooking to allow it to come to room temperature. Discard the excess marinade and pat the steak dry with paper towels.
4. Grill, broil, or pan-sear the steak over high heat for 4-7 minutes per side for medium-rare (130-135°F), depending on thickness. Use a meat thermometer for accuracy.
5. Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is crucial for a juicy steak.
6. Thinly slice the steak against the grain. Serve immediately and enjoy!

How to serve Balsamic Flank Steak

You can serve Balsamic Flank Steak in many ways. It pairs well with roasted vegetables, a fresh salad, or mashed potatoes. You can also slice it thin and use it in sandwiches, tacos, or salads for a quick and flavorful meal.

How to store Balsamic Flank Steak

If you have leftover steak, let it cool completely. Then, wrap it in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze cooked steak for up to 3 months. Just be sure to slice it before freezing for easier use later on!

Tips to make Balsamic Flank Steak

• Make sure to marinate the steak long enough for maximum flavor.
• Use a meat thermometer to avoid overcooking the steak.
• Allow the steak to rest before slicing to keep it juicy.
• Always slice the steak against the grain for the most tender pieces.

Variation

You can customize this recipe by adding fresh herbs like rosemary or thyme to the marinade for extra flavor. You could also try substituting the honey with brown sugar for a different sweetness.

FAQs

Q: Can I use a different cut of meat?
A: Yes, you can use other cuts like sirloin or ribeye, but cooking times and tenderness may vary.

Q: Is Balsamic Flank Steak gluten-free?
A: You can make it gluten-free by using gluten-free soy sauce or tamari.

Q: Can I cook the steak in the oven?
A: Yes, you can broil it in the oven. Just make sure to watch it closely to prevent overcooking.

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