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    Home » Recipes » Beef » Balsamic Marinated Flank Steak

    Balsamic Marinated Flank Steak

    Published: Apr 4, 2020 · Modified: Apr 1, 2021 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    Sliced balsamic marinated flank steak is tender, tasty, and super easy to make. Whether served on a salad, in soft tacos, or in lettuce wraps, it is terrific way to cook up this lean cut of meat.

    Close-up of sliced steak next to yellow mustard and white salt on a black platter

    Sometimes you want steak.

    But you don't necessarily want a big slab of meat.

    And you don't necessarily want a huge meal...but you want something with substance.

    And it's got to be tasty.

    This marinated balsamic flank steak is just the ticket!

    Check out how to easily turn this lean cut of beef into something delicious and flavorful that is perfect served over a salad, stuffed in a tortilla or lettuce wrap, or simply eaten with a side of roasted veggies.

    The Beef and the Marinade

    This recipe uses flank steak which is a very lean cut of beef that is also more affordable than most other cuts. Being lean and cheap may not sound like it lends itself particularly well to tasting any good, but it is if you know what to do with it!

    First of all, you need flavor. As the name says, this beef is marinated, and all you need to infuse the meat is a flavorful concoction of balsamic vinegar, olive oil, garlic, red wine, oregano, honey, and salt and pepper.

    Marinating two slabs of raw beef with a dark sauce marinade in a sealed bag

    I combine the marinade and beef in a ziploc bag, squeeze out as much air as possible before sealing, and then let it hang out in the fridge. Marinate the beef for at least 4 hours, but I prefer to let it sit for longer, overnight if I think ahead. The longer it can sit, the more the marinate can flavor the meat, and we all know that more flavor isn't necessarily a bad thing!

    The Heat

    The second important factor to making flank steak delicious is the heat. A lean cut like this shouldn't be cooked beyond medium, otherwise it will just be tough. Tough steak is not nice.

    How you decide to cook the flank steak is up to you. Grilling is a great option, but since I don't have one, I roast mine in the oven at a high temperature. You can also broil it or pan-fry it. Whichever cooking method you choose, keep in mind that flank steak cooks quickly since it's not very thick.

    Thin brown and pink slices of steak on a stone dish

    For a piece that is about ½" thick, I'll roast it in a 425 deg F (220C) oven for 9-10 minutes for medium-rare. For medium, it would take only 1 minute more. If the slab you have is thinner than ½" thick, then cook it for less time. The most reliable way to check the doneness is with an instant read thermometer.

    For example, to achieve a medium-rare doneness, a meat thermometer poked into the center of the steak should read about 125-130 deg F (51-54C). Medium is about 130-135 deg F (54-57C).

    The Slice

    The final key to great flank steak is remembering to slice it across the grain, at an angle, and thinly. Believe it or not, it makes all the difference! Too thick of slices and not an angle means the meat will be tougher than if you did it the right way, and again, tough steak is not nice.

    Slices of beef steak next to a smear of yellow mustard on a black plate

    And there you have it! I love serving this on top of a Caesar salad made with my homemade Creamy Greek Yogurt Caesar Dressing. Alternatively, I'll roast up some vegetables and serve the flank steak with a side of dijon mustard and fresh ground sea salt for dipping. These would also go great stuffed in a soft tortilla or lettuce wrap with some shredded veggies.

    Perfect for a light lunch or quick weeknight meal, you can turn this cheap and lean cut of meat into something tender and delicious!

    ~ Lisa.

    Balsamic Marinated Flank Steak

    Sliced balsamic marinated flank steak is tender, tasty, and super easy to make. Whether served on a salad, in soft tacos, or in lettuce wraps, it is terrific way to cook up this lean cut of meat!
    5 from 4 votes
    Print Pin Rate
    Course: Entrees, Main Dishes
    Cuisine: Western
    Keyword: flank steak
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Marinate:: 4 hours
    Makes: 4 servings
    Calories: 275kcal
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • 1 - 1 ½ lbs flank steak
    • 2 tbs balsamic vinegar
    • 2 garlic cloves, minced
    • 1 tbs light olive oil
    • 1 tbs red wine
    • 2 teaspoon honey
    • 1 teaspoon oregano
    • ¾ teaspoon sea salt
    • ¾ teaspoon black pepper

    Equipment

    • Instant Read Thermometer
    • Santoku Knife
    • Stainless Steel Wire Whisks

    Instructions

    • Combine all marinade ingredients and stir well.
    • Place flank steak in resealable bag and add marinade. Squeeze as much air as possible out of the bag before pressing shut.
    • Store in fridge and let marinate at least 4 hours or overnight.
    • Preheat oven 425 deg F (220C).
    • Place flank steak on baking sheet and discard marinade.
    • Roast steak for 10 minutes. (See notes below for cooking times and doneness.)
    • Remove from oven and tent with foil. Let meat rest for 10 minutes.
    • Slice steak cross-grain at an angle.
    • Serve with salad, in a soft tortilla, or in a lettuce wrap.

    Notes

    • Cook the steak by grilling, broiling, roasting, or pan-frying.
    • Flank steak cooks quickly; do not cook beyond medium doneness or it will end up tough.
    • Flank steak that is about ½" thick will come out at medium doneness in the stated temperature and time. If your steak is thicker, then it will be more of a medium-rare in the same amount of cooking time. Adjust the cooking time as necessary to suit your desired doneness of the meat.
    • Use an instant-read thermometer to determine the doneness. For medium-rare, thermometer should read about 125-130 deg F (51-54C). Medium is about 130-135 deg F (54-57C).
    • Slicing the meet across the grain at an angle (about 45 degrees) and thinly makes the slices of steak easier to bite and chew.
    • Serve with a side of mustard and sea salt for dipping, if desired.
    • This steak goes great with a Caesar salad or in a wrap.

    Nutrition

    Serving: 140g | Calories: 275kcal
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    Closeup of slices of brown and pink steak on a black platter, the words balsamic marinated flank steak on the bottom

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    Reader Interactions

    Comments

    1. Amy T

      April 21, 2020 at 9:29 am

      5 stars
      Super easy weeknight meal. Marinade overnight and pop it in the oven for dinner. Super delicious! Thank you Lisa!

      Reply
      • Lisa

        April 21, 2020 at 9:53 am

        That's great, Amy! So glad you liked it!

        Reply
    2. Sean@Diversivore

      April 14, 2020 at 1:05 am

      5 stars
      I'm a HUGE fan of marinated steaks, for precisely the reason you mention. Sometimes you want something with big flavour, but not necessarily a really big portion. The tangy and powerful flavour of balsamic vinegar is a perfect flavour partner to steak, especially with the wine and oregano you've used. I love flank steaks in general, and I'm always thrilled to have new recipes to use them in. Cheers!

      Reply
    3. Colleen

      April 11, 2020 at 4:00 am

      5 stars
      Flank steak is really my favourite cut of beef. It's delicious when it's cooked properly as you did here. I can't wait to try this balsamic marinade, too.

      Reply
      • Lisa

        April 13, 2020 at 2:36 pm

        I hope you like the marinade, Colleen!

        Reply
    4. Bernice Hill

      April 09, 2020 at 11:28 am

      5 stars
      I saw some flank steak on my weekly grocery run yesterday and now I'm regretting not grabbing it! It makes such a quick dinner and there are so many ways to enjoy it.

      Reply
      • Lisa

        April 13, 2020 at 2:35 pm

        Yes, I love how easy it is to prepare!

        Reply

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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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