Balsamic Flank Steak
This Balsamic Flank Steak recipe features a perfect blend of balsamic vinegar, soy sauce, and honey, creating a juicy and flavorful dish that’s easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 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)
Instructions
- Whisk together the balsamic vinegar, soy sauce, olive oil, honey, Dijon mustard, minced garlic, and black pepper in a medium bowl until fully combined.
- 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 120 minutes and up to 480 minutes.
- 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.
- 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.
- Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
- Thinly slice the steak against the grain. Serve immediately and enjoy!
Notes
For best results, marinate the steak long enough for maximum flavor and always slice against the grain for tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 90mg