Make a flank steak marinade that can be added to steak for a flavorful and tender grilled piece of meat.
This marinade is so simple to make and includes so many great flavors like soy sauce, balsamic vinegar, dijon, and some spices.
Marinate the meat for a few hours to make it extra tender and tasty!
What is Flank Steak?
Flank steak comes from below the loin and while it has less marbling than other cuts, it still has great flavor. This piece of beef is usually a thick rectangular shape and it’s easy to see the long fibers running down the length of it. (The fibers make it VERY important that the steak is cut correctly, more on that below).
Flank Steak vs. Skirt Steak A skirt steak is from the area under the ribs and is a cut of beef commonly used in steak fajitas. While they aren’t the same, these cuts are often used interchangeably and with both of these cuts, be sure not to overcook them as they are lean.
Balsamic Marinade for Flank Steak
- Flank steak is a great steak that benefits from a marinade.
- This bold and delicious marinade with balsamic vinegar helps to tenderize the meat, making it extra tender and juicy.
- In addition to making it taste great, the marinating flank steak helps make it tender.
- Marinate the steak for up to 24 hours meaning that this can be prepared the day before for an easy meal.
- Use this steak for easy steak tacos, stuffed grilled steak fajitas, or an easy beef stir fry!
Ingredients & Variations
Flank Steak – This recipe uses flank steak and we love how flavorful and tender it is. This marinade is great on other cuts of beef as well like skirt steak or hangar steak.
Acid – Acidic ingredients in a marinade (like vinegar or lemon juice) help break down tough fibers in the meat. This recipe uses balsamic vinegar, however, this can be replaced with red wine vinegar which also adds great flavor.
Oil – Olive oil is the choice of oil for this recipe, but you can use any mild flavored oil.
Bold Flavors – Soy sauce, dijon mustard, Worcestershire sauce, and garlic all add great flavor to this flank steak marinade.
Other Seasonings – A bit of rosemary and a sprinkle of chili flakes are our fave choices. Other great additions include lime juice, fresh cilantro or oregano, or a pinch of cayenne pepper.
How to Cook Flank Steak
This flank steak marinade recipe makes a flavorful and tender steak cooked on the grill or in a large cast iron skillet broiled in the oven.
- Prepare the marinade and add it to a glass or ceramic bowl, dish, or a ziploc bag.
- Add the meat to the marinade and let it marinate for 4 hours or up to 24 hours in the refrigerator.
- Remove the steak from the refrigerator and allow it to sit.
- Cook the steak on the grill or under the broiler in the oven (as per the recipe below).
- Remove the steak from the grill and loosely cover it with aluminum foil and let it rest before cutting against the grain.
More Savory Steak Recipes
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Balsamic Marinated Flank Steak
This balsamic flank steak marinade makes it extra tender and juicy.
Lightly score steak in a 1″ diamond pattern, about ⅛” deep.
Whisk all marinade ingredients in a small bowl or freezer bag. If desired, the marinade can be pulsed a couple of times in a blender. Add steak and marinate at least 4 hours or overnight.
Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).
Marinate the meat for a minimum of 4 hours so all the flavors can get soaked up into the meat. Do not marinate longer than 24 hours or the meat can become mushy.
Cook times are approximate and will vary based on grill temperature and thickness of the meat. A meat thermometer should be used to reach the cook temperatures below. Steaks will rise a couple of degrees while resting so remove from the grill a few degrees early.
It’s important to let the meat rest before slicing.
IMPORTANT: It is important that flank steak is cut across the grain. You will see long fibers running down the steak, be sure to cut across them.
Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat a few degrees before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Calories: 433 | Carbohydrates: 4g | Protein: 51g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 967mg | Potassium: 850mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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