If you’re on the hunt for a steak recipe that bursts with flavor yet feels impressively simple, the Grilled Balsamic and Garlic Flank Steak Recipe will quickly become your new go-to favorite. This dish perfectly balances the tangy richness of balsamic vinegar with the aromatic punch of garlic and the savory goodness of a tender flank steak, all grilled to juicy perfection. Whether it’s a casual weeknight dinner or a weekend gathering, this recipe promises a mouthwatering experience that’ll have everyone asking for seconds.
Ingredients You’ll Need
This Grilled Balsamic and Garlic Flank Steak Recipe calls for a handful of straightforward ingredients, each playing a vital role in crafting its signature flavor and texture. The simplicity here allows the natural qualities of the steak and marinade to shine, creating a vibrant and satisfying dish.
- Balsamic vinegar: Provides a tangy, slightly sweet acidity that tenderizes the steak and adds bright flavor.
- Extra-virgin olive oil: Adds richness while helping to meld the marinade ingredients together.
- Garlic clove: Infuses the dish with a warm, aromatic depth that complements the steak beautifully.
- Thyme leaves: Introduces an herbal, earthy note that balances the tanginess.
- Flank steak (approximately 2 1/2 pounds): A lean cut perfect for grilling with robust, beefy flavor and a satisfying texture.
- Kosher salt: Essential for seasoning and enhancing the natural steak flavors.
- Freshly ground black pepper: Adds a gentle heat and rounds out the seasoning.
How to Make Grilled Balsamic and Garlic Flank Steak Recipe
Step 1: Gather Your Ingredients
Start by assembling everything you need—this keeps the process smooth and stress-free. Having measured and ready balsamic vinegar, olive oil, garlic, thyme, and your flank steak means you’re halfway to a delicious meal already.
Step 2: Prepare and Blend the Marinade
Peel the garlic clove and rinse the thyme leaves. In a blender, combine the balsamic vinegar, extra-virgin olive oil, garlic, and thyme. Puree until the mixture is perfectly smooth. This creates an intensely flavorful marinade that will coat every inch of the flank steak for maximum taste penetration.
Step 3: Marinate the Steak
Place the flank steak in a large glass or ceramic dish and pour the marinade over it, making sure the meat is thoroughly coated. Let it marinate for about 5 minutes—though brief, this step allows the vinegar and garlic to begin tenderizing and flavoring the steak.
Step 4: Preheat and Season
Heat a grill pan over medium-high heat until it’s nice and hot. Meanwhile, season both sides of the steak generously with kosher salt and freshly ground black pepper. Proper seasoning is crucial to enhance the natural beefy taste and balance the marinade’s tang.
Step 5: Grill the Steak
Place the flank steak on the hot grill pan and cook over moderately high heat. Grill for about 8 minutes per side, turning once, until the steak reaches medium doneness. This timing locks in juiciness while achieving a deliciously charred crust. Once done, let the steak rest a few minutes before slicing.
How to Serve Grilled Balsamic and Garlic Flank Steak Recipe
Garnishes
Simple garnishes like a sprinkle of fresh thyme leaves or a drizzle of extra virgin olive oil enhance the dish’s color and bring an extra layer of herbaceous freshness. A few thinly sliced green onions or a scattering of chopped parsley also add a pop of vibrant green that complements the deep balsamic hues.
Side Dishes
This flank steak pairs wonderfully with a variety of sides. Grilled vegetables, such as asparagus or bell peppers, provide complementary smoky flavors. Creamy mashed potatoes or a crisp salad with tangy vinaigrette offer comforting textures and fresh contrasts that make every bite exciting.
Creative Ways to Present
Slice the steak thinly across the grain for tender bites, and serve it atop a bed of arugula dressed lightly with lemon juice and olive oil. For a heartier meal, pile slices into warm tortillas with avocado and a swipe of sour cream for a quick steak taco option that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover steak in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or adding protein to salads or sandwiches the next day.
Freezing
If you want to save the steak longer, wrap it tightly in plastic wrap and aluminum foil or use a freezer-safe bag to store it. It can be frozen for up to 3 months. Just be sure to thaw it gently in the fridge before reheating to maintain tenderness.
Reheating
For the best flavor and texture, reheat steak slices gently on a skillet over medium-low heat or in a warm oven. Avoid microwaving if possible, as it can dry out the meat. Adding a splash of beef broth or a little olive oil during reheating helps keep it juicy.
FAQs
Can I marinate the steak for longer than 5 minutes?
Absolutely! While the recipe calls for a quick 5-minute marinade to keep its simplicity, marinating for up to 2 hours in the fridge can deepen the flavors and tenderize the meat even more. Just avoid marinating much longer as the balsamic vinegar’s acidity might start to break down the steak too much.
What if I don’t have a grill pan?
No worries! You can use an outdoor grill or a cast-iron skillet. Just make sure the cooking surface is hot to achieve that lovely sear, and adjust cooking times slightly if needed based on heat intensity and thickness of the steak.
How do I know when the steak is medium done?
Using a meat thermometer is the easiest way: look for an internal temperature around 140-145°F (60-63°C) for medium. Alternatively, an 8-minute cook per side on medium-high heat usually yields a nice medium doneness for a 2 1/2-pound flank steak.
Can I substitute flank steak with another cut?
Yes! Skirt steak or sirloin can work as substitutes, though cooking times and texture will vary slightly. Flank steak’s unique, fibrous texture is ideal for quick grilling and slicing thinly against the grain.
Is this recipe suitable for beginners?
Definitely. The Grilled Balsamic and Garlic Flank Steak Recipe is straightforward, requiring minimal prep and basic grilling skills. It’s a fantastic way to boost confidence while making a restaurant-quality dish at home.
Final Thoughts
There’s something truly satisfying about creating a bold, flavor-forward steak meal without fuss, and this Grilled Balsamic and Garlic Flank Steak Recipe delivers exactly that. I encourage you to give it a try—you’ll love how the vibrant marinade transforms a simple cut of meat into a dinner centerpiece that’s both elegant and effortlessly delicious.
Print
Grilled Balsamic and Garlic Flank Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Balsamic and Garlic Flank Steak is a simple yet flavorful dish that combines a tangy balsamic vinegar and garlic marinade with fresh thyme, creating a perfectly seasoned steak cooked to medium on a grill pan. Ideal for a quick weeknight dinner or a weekend cookout, it offers juicy, tender meat with a gourmet touch.
Ingredients
Marinade
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon thyme leaves
Steak
- 1 (2 1/2-pound) flank steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients: Assemble all the ingredients needed for the marinade and the steak to ensure everything is ready for preparation.
- Prepare the marinade components: Measure out balsamic vinegar, olive oil, garlic, and thyme for the marinade.
- Blend the marinade: In a blender, combine the balsamic vinegar, olive oil, garlic, and thyme until the mixture is smooth and well emulsified.
- Marinate the steak: Place the flank steak in a large glass or ceramic dish and pour the marinade over it, ensuring the steak is well coated. Let it marinate for 5 minutes to absorb the flavors.
- Preheat the grill pan: Heat a grill pan over moderately high heat to get it ready for cooking the steak.
- Season the steak: Sprinkle kosher salt and freshly ground black pepper evenly over both sides of the flank steak.
- Grill the steak: Place the steak on the hot grill pan and cook for about 8 minutes per side, turning once, until the steak reaches medium doneness.
- Rest and serve: Remove the steak from the grill pan and allow it to rest for a few minutes before slicing against the grain to serve.
Notes
- Marinating for only 5 minutes due to the strong balsamic vinegar and garlic flavors; longer marinating can overpower the meat.
- Use a grill pan if an outdoor grill isn’t available for a similar char and sear.
- Let the steak rest after cooking to retain juices and improve tenderness.
- Slice flank steak thinly against the grain for the best texture when serving.
