Description
Juicy, tangy, and oh-so-tender balsamic flank steak that’ll make your family think you secretly enrolled in culinary school. Grill marks never looked so good.
Ingredients
Scale
- 1½–2 lbs (680-900g) flank steak
- ½ cup (120ml) high-quality balsamic vinegar
- ¼ cup (60ml) extra virgin olive oil
- 3 tablespoons (45ml) honey or brown sugar
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Whisk together balsamic vinegar, olive oil, honey, garlic, rosemary, thyme, Dijon, salt, pepper, and red pepper flakes in a bowl. Reserve 3 tablespoons for basting.
- Score the surface of the flank steak in a diamond pattern with shallow cuts on both sides.
- Place steak in a resealable bag or dish and pour marinade over it. Refrigerate for at least 4 hours, preferably overnight.
- Remove steak from refrigerator 30-45 minutes before cooking to bring to room temperature.
- Preheat grill to high heat (450-500°F) or heat a cast-iron skillet until very hot.
- Remove steak from marinade, discard used marinade. Grill for 4-5 minutes on first side without moving.
- Flip once and cook another 3-4 minutes for medium-rare, brushing with reserved marinade during the last minute.
- Transfer to a cutting board, tent with foil, and rest for 10 minutes.
- Slice thinly against the grain at a slight angle and serve.