Grilled Balsamic and Soy Marinated Flank Steak

4.8
(114)
92 Reviews
9 Photos

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices.

Submitted by DENMOZZ
Updated on August 21, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
4
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This balsamic-marinated flank steak recipe is wonderfully tender and bursting with savory flavor. 

Test Kitchen Tips

“When you’re making flank steak, it’s all about the marinade,” says culinary producer and test kitchen expert Nicole McLaughlin. Here are some expert tips and tricks from Nicole:

  • “A little trick my mama taught me: Prick your flank steak all over with a fork,” Nicole says. “This will help it absorb the marinade and it tenderizes it slightly.”
  • Marinating the flank steak for at least one day is essential, according to Nicole. Two days is even better. 
  • “The key thing to remember is that you want your grill screaming hot,” Nicole advises. “This steak does not take long to cook, so you want your grill really hot to get good caramelization on both sides.”
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Ingredients

Original recipe (1X) yields 4 servings

  • ½ onion, chopped

  • 3 cloves garlic, chopped

  • ¼ cup olive oil

  • ¼ cup balsamic vinegar

  • ¼ cup soy sauce

  • 1 tablespoon Dijon mustard

  • 1 tablespoon rosemary

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 ½ pounds flank steak

Directions

Broiled Balsamic-Soy Flank Steak sliced on a wooden cutting board alongside a small bowl of fresh cracked black pepper and a few fresh rosemary sprigs
Allrecipes Magazine

  1. Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.

  2. Place flank steak into a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Remove steak from marinade and shake to remove excess liquid. Reserve marinade.

  5. Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

From the Editor

If you wish to serve extra marinade with the finished beef, pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes.

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

210 home cooks made it!

Nutrition Facts (per serving)

307 Calories
21g Fat
8g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 307
% Daily Value *
Total Fat 21g 26%
Saturated Fat 5g 24%
Cholesterol 38mg 13%
Sodium 1622mg 71%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 22g 44%
Vitamin C 3mg 3%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.