Oh, have I got a treat for you! If you’re dreaming of a steak that’s bursting with flavor but doesn’t take all day to make, you’ve landed in the right spot. This Mouthwatering Grilled Flank Steak With Balsamic Twist is my go-to when I want something impressive, but honestly, I just want to get to eating! I remember the first time I made this for a backyard barbecue; the smell alone had everyone gathering around. It’s that simple balsamic magic that really makes it sing. As someone who lives in the kitchen (and practically has my grill on lockdown in the summer!), I love finding recipes that are foolproof yet totally knockout. This flank steak is proof that you don’t need fancy techniques to create something truly delicious. Trust me, it’ll be your new favorite!
Why You’ll Love This Mouthwatering Grilled Flank Steak With Balsamic Twist
This recipe is seriously a winner for so many reasons. Here’s why it’s become a staple in my kitchen:
- Super Quick Prep: Seriously, the marinade comes together in minutes, and you can have dinner on the table in about 30 minutes total.
- Flavor Explosion: That balsamic twist isn’t just for show; it adds this amazing sweet and tangy kick that perfectly complements the steak. It’s so much more interesting than a plain old marinade!
- Grilling Perfection: It’s made for the grill! You get those lovely char marks and that smoky flavor that you just can’t beat. Definitely a grilling season hero.
- Impresses Everyone: Even though it’s so easy, this steak looks and tastes super fancy. Perfect for weeknight dinners when you want something special, or for when you have guests over and want to wow them without breaking a sweat.
Ingredients for Mouthwatering Grilled Flank Steak With Balsamic Twist
Alright, let’s talk about what you need to grab from the store for this beauty. It’s a pretty short list, which is part of why I love it so much! Here’s what’s going into our flavorful flank steak:
- 1.5 lbs flank steak – Look for a nice, even piece if you can.
- 1/4 cup balsamic vinegar – Use a decent one; it makes a difference!
- 2 tablespoons olive oil – Extra virgin is great here.
- 1 tablespoon soy sauce – For that salty, umami depth.
- 1 teaspoon Dijon mustard – Adds a little zing!
- 2 cloves garlic, minced – Fresh garlic is a must, I just say mince it finely.
- 1/2 teaspoon black pepper – Freshly ground is always best.
- 1/4 teaspoon salt – Just enough to bring out all the flavors.
See? Not too crazy. These simple things come together to make something truly magical. I’ve found that having good quality ingredients, even simple ones like these, really takes your cooking to the next level. So, make sure you’ve got these on hand before you start!
Essential Equipment for Grilling Your Balsamic Steak
Okay, so to make this mouthwatering flank steak fantastic, you don’t need a whole professional kitchen. But there are a few trusty tools that will make your life SO much easier. First off, you absolutely need a grill – whether it’s charcoal or gas, get it nice and hot! Don’t forget a good grill brush to make sure those grates are squeaky clean before your steak hits them. You’ll also want a couple of mixing bowls (one for the marinade, maybe another for serving), your trusty measuring cups and spoons for getting that marinade just right, and, of course, a really sharp knife for slicing the finished masterpiece. That’s really it!
How to Prepare Mouthwatering Grilled Flank Steak With Balsamic Twist
Alright, get ready to make some magic happen in your kitchen – or rather, on your grill! Making this Mouthwatering Grilled Flank Steak With Balsamic Twist is honestly one of my favorite things to do. It’s straightforward, but there are a few little tricks I’ve picked up over the years that make all the difference. Let’s get this steak ready to wow!
Making the Balsamic Marinade
First things first, we need to whip up that glorious marinade. Grab a medium-sized bowl because we’re going to whisk everything together. It’s super simple: just pour in your balsamic vinegar, olive oil, soy sauce, and that little bit of Dijon mustard. Then, toss in your minced garlic, black pepper, and salt. Give it a good whisking! Make sure it’s all combined really well so every little bit of flavor gets infused into the steak later on. It smells amazing already! For more marinade inspiration, you can check out this amazing steak marinade recipe.
Marinating the Flank Steak for Maximum Flavor
Now for the steak itself. You can use a big resealable bag – those are my favorite because they keep everything contained – or a shallow dish. Pop your beautiful flank steak in there. Pour all that lovely balsamic marinade over the top. Make sure the steak is swimming in it and fully coated. Nobody likes a dry spot! I usually let mine marinate for at least 30 minutes on the counter if I’m in a hurry, but for the best flavor, pop it in the fridge for up to 4 hours. Just remember to take it out about 20-30 minutes before grilling so it’s not ice cold. That helps it cook more evenly!
Grilling the Mouthwatering Flank Steak
Time to fire up the grill! You want to get it to a nice medium-high heat. While it’s heating up, take your flank steak out of that delicious marinade, and here’s a key step that’s SO important: **discard the leftover marinade.** Seriously, don’t pour it on the steak right before grilling or reserve it for serving without boiling it first – we don’t want any tummy troubles. Once the grill is hot, carefully place your steak on there. For a perfect medium-rare, grill it for about 4-6 minutes per side. If you like it more done, just give it a bit longer, checking every few minutes. You’ll get those gorgeous grill marks!
The Crucial Resting Period for Your Grilled Flank Steak
This is the part that drives me crazy because I’m always so eager to eat, but you HAVE to let the steak rest. Seriously. After you take it off the grill, put it on a cutting board and let it sit for a good 5 to 10 minutes. What’s happening here is that all those juicy goodness are settling back into the meat. If you slice it too soon, all that deliciousness will just run out onto the board. Letting it rest makes sure every single bite is incredibly tender and flavorful. It’s worth the wait, I promise!
Tips for the Perfect Mouthwatering Grilled Flank Steak
Okay, so you’ve got the general idea, but let me share a few little secrets I’ve picked up that really take this Mouthwatering Grilled Flank Steak With Balsamic Twist from good to absolutely incredible. First off, when you’re at the store, try to pick a flank steak that’s pretty uniform in thickness. This helps it cook more evenly, so you don’t end up with one part overcooked and another still a bit too rare. And that sear? Oh, that sear is everything! Make sure your grill is screaming hot before the steak even thinks about touching it. That’s how you get those gorgeous crusty bits. Remember to keep an eye on it – flank steak cooks fast and can go from perfect to dry in a flash! For more marinade ideas that can help get you started, check out this amazing steak marinade recipe. My biggest tip, though? Always, always slice it against the grain. You’ll see the little lines in the meat. Cut perpendicular to those lines, and you’ll have the most tender, melt-in-your-mouth steak you’ve ever had. It makes a world of difference, trust me on this one!
Serving Suggestions for Your Balsamic Flank Steak
Honestly, this Mouthwatering Grilled Flank Steak with Balsamic Twist is so good, it can totally stand on its own. But if you want to turn it into a full-on feast, I’ve got some ideas! For those perfect summer days, imagine serving it alongside some grilled asparagus or corn on the cob – you know, all those lovely smoky flavors going together. Or, if you’re going for something lighter, a big, vibrant salad is always a winner. This cucumber and tomato salad is a fantastic fresh pairing! And for a real flavor bomb, you HAVE to try it with a fruity salsa, like this strawberry pineapple salsa – it sounds wild, but it’s amazing. It’s super versatile, so whether it’s a weeknight dinner or a weekend cookout, this steak fits right in!
Storage and Reheating Instructions
So, you’ve got some of this amazing Mouthwatering Grilled Flank Steak left over? Lucky you! First, let it cool down a bit after you’ve sliced it. Then, pop it into an airtight container or wrap it up tightly with some plastic wrap and foil. It’ll stay good in the fridge for about 3 to 4 days. Honestly, it’s still pretty tasty cold, maybe chopped up in a salad! If you want to reheat it, I usually suggest doing it gently. You can pop it in a warm oven (around 250°F) for just a few minutes until it’s heated through, or give it a quick sauté in a pan with a tiny splash of broth or water to keep it from drying out. Avoid microwaving if you can; it can make the steak a bit tough. Freezing is also an option, though it’s best to eat it fresh!
Frequently Asked Questions About Mouthwatering Grilled Flank Steak
Got questions about this glorious steak? I’ve got answers! I get asked about this recipe a lot, so let’s clear a few things up and make sure you have all the info you need to make it perfect.
Can I use a different cut of steak?
Great question! While flank steak is my absolute favorite for this recipe because of how well it takes the marinade and how tender it is when sliced correctly, you *can* try other cuts. Skirt steak would work similarly. If you use a thicker cut like a sirloin or ribeye, just be mindful that the cooking times will change, and they might not absorb the marinade quite the same way. Stick with flank or skirt for that true balsamic twist magic!
What if I don’t have a grill?
No grill, no problem! You can absolutely make this steak indoors. The easiest way is to pan-sear it. Get a heavy-bottomed skillet (cast iron is amazing here!) really hot over medium-high heat with a little bit of high-heat oil like avocado or canola. Sear the steak for about 3-5 minutes per side, depending on thickness, just like you would on the grill. You won’t get that smoky char, of course, but the balsamic flavor will still be incredible!
Can I make the marinade ahead of time?
Oh, absolutely! That’s one of the best parts about this recipe. You can totally make the balsamic marinade a day or two in advance and keep it in an airtight container in the fridge. When you’re ready to marinate your steak, just give it a quick whisk to recombine everything and pour it over. It makes busy weeknights so much smoother when you’ve got components ready to go!
My steak seems tough. What did I do wrong?
Don’t worry, it happens to the best of us! The most common culprits are overcooking and not slicing against the grain. Flank steak cooks really fast, so keep an eye on it and pull it off the heat when it’s just at your desired doneness. And remember that crucial tip: slice it thinly against the grain. You’ll see the lines of the muscle fibers; cut perpendicular to those lines. This breaks up the fibers and makes even a slightly overcooked steak much more tender. Practice makes perfect!
Nutritional Information (Estimated)
Alright, let’s talk numbers for a sec! This Mouthwatering Grilled Flank Steak with Balsamic Twist is pretty fantastic, and here’s a rough idea of what you’re getting per serving (we’re looking at about a 4 oz portion here). Just remember, this is an estimate, and it can totally change based on the exact ingredients you use and how generous you are with that marinade!
- Calories: Around 350
- Fat: About 20g (with around 7g of that being saturated fat)
- Protein: A whopping 35g!
- Carbohydrates: Roughly 6g
So, you’re getting a great dose of protein without a ton of carbs, which is nice. Enjoy it!
Print
Mouthwatering Grilled Flank Steak With Balsamic Twist
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful grilled flank steak marinated in a balsamic reduction, perfect for a weeknight dinner or barbecue.
Ingredients
- 1.5 lbs flank steak
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, Dijon mustard, minced garlic, black pepper, and salt.
- Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade, discarding the excess marinade.
- Grill the flank steak for 4-6 minutes per side for medium-rare, or until your desired doneness.
- Let the steak rest for 5-10 minutes before slicing against the grain.
Notes
- For extra flavor, add a sprig of fresh rosemary to the marinade.
- Serve with grilled vegetables or a fresh salad.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
Keywords: grilled flank steak, balsamic steak, marinated steak, easy steak recipe, barbecue steak