Name: Grilled Balsamic and Garlic Flank Steak Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 pounds flank steak; 1/4 cup balsamic vinegar; 3 tablespoons olive oil; 4 cloves garlic (minced); 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried Italian herbs or oregano; chopped fresh parsley for garnish (optional)

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Let me tell you, the Grilled Balsamic and Garlic Flank Steak Recipe has completely changed the way I think about summer grilling. This steak is bursting with bold, savory, tangy flavors thanks to its irresistible balsamic-garlic marinade, and it always turns out tender, juicy, and beautifully caramelized. Whether you’re firing up the grill for a weekend gathering or just craving a standout dinner that happens to be gluten-free and high in protein, this recipe is truly a showstopper that comes together with minimal fuss and delivers maximum flavor.

Grilled Balsamic and Garlic Flank Steak Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list for magic to happen—just smart, quality ingredients that shine together. Every item here brings something special, from the tenderness of the flank steak to the sweet-tangy marinade that does all the heavy lifting.

Flank steak (1 1/2 pounds): This cut takes on marinades beautifully and grills up with a gorgeous crust when cooked right.
Balsamic vinegar (1/4 cup): The key to that deep, tangy flavor—don’t skimp on a good-quality balsamic!
Olive oil (3 tablespoons): Helps carry the flavors into the meat and keeps it moist on the grill.
Garlic, minced (4 cloves): Fresh garlic is crucial—its sharpness mellows on the grill and perfumes the steak.
Dijon mustard (1 tablespoon): Adds just enough zing and helps emulsify the marinade.
Honey (1 tablespoon): Balances out the acidity and encourages caramelization on the grill.
Salt (1 teaspoon): Essential for seasoning—don’t hold back, it brings flavors to life.
Black pepper (1/2 teaspoon): Freshly ground is best for that little bite of warmth.
Dried Italian herbs or oregano (1 teaspoon): Brings a touch of earthiness and depth.
Chopped fresh parsley (optional): A final flourish, adding color and a burst of freshness right before serving.

How to Make Grilled Balsamic and Garlic Flank Steak Recipe

Step 1: Make the Marinade

Begin by whisking together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, pepper, and Italian herbs in a medium bowl. You’ll know it’s ready when the mixture looks thick and glossy—almost like a salad dressing. This powerhouse marinade is what sets the Grilled Balsamic and Garlic Flank Steak Recipe apart, infusing every inch of the meat with bold, complex, and downright addictive flavor.

Step 2: Marinate the Steak

Pop your flank steak into a large zip-top bag or a shallow dish, then pour the marinade all over, making sure every part is coated. Squeeze out as much air as possible if you’re using a bag! Stash it in the fridge for at least two hours, but if you can let it go up to eight hours, the flavors will work their magic that much more. The marinade not only brings taste—it transforms the steak, tenderizing it into melt-in-your-mouth perfection.

Step 3: Prep the Grill

About 20 minutes before you’re ready to cook, preheat your grill or grill pan to medium-high heat. Let the steak sit out while the grill heats so it loses its chill—that way, it’ll cook evenly and develop a mouthwatering sear. Clean those grates so nothing sticks; trust me, a clean grill is a steak’s best friend.

Step 4: Grill to Perfection

Remove the flank steak from the marinade, letting any excess drip off. Lay it on the hot grill and cook for 4 to 6 minutes per side, depending on thickness and your preferred doneness. Look for gorgeous grill marks and that irresistible caramelization from the honey and balsamic! Remember—the steak will keep cooking a bit after you pull it off, so factor that in if you like it pink inside.

Step 5: Rest and Slice

Once it’s off the grill, transfer the steak to a cutting board and let it rest for at least 5 to 10 minutes. Resting is key for juicy results! Afterward, grab a sharp knife and slice the steak thinly against the grain. Slicing this way shortens the muscle fibers, so every bite is achingly tender.

How to Serve Grilled Balsamic and Garlic Flank Steak Recipe

Garnishes

A sprinkle of freshly chopped parsley really brightens up the dish and adds a subtle pop of color that looks fantastic on the plate. If you’re feeling extra, try a scattering of flaky sea salt or a quick shower of lemon zest right before serving. These simple touches elevate the Grilled Balsamic and Garlic Flank Steak Recipe from great to truly special.

Side Dishes

This steak is crazy versatile when it comes to sides! I love serving it alongside grilled vegetables—think zucchini, peppers, or asparagus. It’s also stellar atop a big, fresh salad or alongside creamy mashed potatoes for a comforting feast. If you want something light, try rice bowls or a crisp slaw. The rich flavors pair with just about anything.

Creative Ways to Present

Don’t be afraid to think outside the steak-and-potatoes box! Thin slices are perfect for sandwiches, laid over toasted ciabatta with arugula and a swipe of Dijon. Or tuck them into tacos with fresh salsa for a fun twist. You can even chop leftovers for a grain bowl, adding roasted veggies and a drizzle of any leftover marinade (bring it to a simmer if you want to use it as a sauce).

Make Ahead and Storage

Storing Leftovers

Leftover steak is an absolute gift. Let the meat cool to room temperature, then pop slices into an airtight container or wrap tightly in foil. Keep it in the refrigerator for up to three days—a quick dinner solution that’s ready whenever you are!

Freezing

If you have more than you can eat in a few days, this steak freezes beautifully. Slice it up, lay the slices on a baking sheet to freeze individually (about 30 minutes), then transfer them into a freezer-safe bag. This helps prevent sticking. The Grilled Balsamic and Garlic Flank Steak Recipe will keep its flavor and texture for up to two months.

Reheating

For the juiciest results, gently reheat steak slices in a skillet with a splash of water or broth over low heat. You can also microwave in short bursts, covered with a damp paper towel to retain moisture. Avoid overcooking—just warm it through to maintain that tenderness.

FAQs

Can I make the marinade for the Grilled Balsamic and Garlic Flank Steak Recipe ahead of time?

Absolutely! Mix up the marinade a day or two in advance and keep it in the fridge. Just give it a whisk before using, as the ingredients may settle.

Is there a substitute for flank steak?

Yes, skirt steak works as a great substitute—just keep an eye on grilling time since it tends to be thinner. Sirloin tip can also work in a pinch.

Does the balsamic flavor overpower the steak?

Not at all. In the Grilled Balsamic and Garlic Flank Steak Recipe, the balsamic blends seamlessly with the honey and herbs, offering depth and brightness without dominating the natural beefy flavor.

How do I know which way to slice against the grain?

Look for the long, visible fibers running across the steak. Slice perpendicular to those lines—this shortens the fibers, making every bite tender, not chewy.

Can I cook this on a stovetop if I don’t have a grill?

Definitely! A cast-iron grill pan or heavy skillet will give you a fantastic sear. Just make sure it’s really hot before adding the steak for the best caramelization.

Final Thoughts

If you’re looking for a dinner that’s impressive without being fussy, you owe it to yourself to try this Grilled Balsamic and Garlic Flank Steak Recipe. It’s the kind of meal that turns any night into a celebration and will instantly become a favorite in your rotation. Light the grill, gather your friends, and enjoy every mouthwatering slice!

Grilled Balsamic and Garlic Flank Steak Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Grilled Balsamic and Garlic Flank Steak recipe is a delicious and flavorful dish perfect for summer grilling. The marinade infuses the steak with a rich blend of balsamic vinegar, garlic, and herbs, creating a tender and juicy steak with a touch of sweetness.

Ingredients

Scale

Ingredients:

1 1/2 pounds flank steak
1/4 cup balsamic vinegar
3 tablespoons olive oil
4 cloves garlic (minced)
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs or oregano
chopped fresh parsley for garnish (optional)

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Instructions

Prepare the Marinade: In a medium bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, pepper, and Italian herbs.
Marinate the Steak: Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over it, seal, and refrigerate for 2-8 hours.
Grill the Steak: Preheat a grill to medium-high heat. Remove the steak from the marinade, grill for 4-6 minutes per side, then let it rest for 5-10 minutes.
Serve: Slice thinly against the grain, garnish with parsley if desired, and enjoy hot.