Balsamic Flank Steak: A Flavorful Grilled Delight for Any Occasion

If you’re looking for a mouthwatering, restaurant-quality meal that’s easy to prepare and packed with bold flavors, this Balsamic Flank Steak recipe is a must-try. Perfect for weeknight dinners, weekend barbecues, or special gatherings, this dish features tender, marinated flank steak grilled to perfection and drizzled with a rich, tangy balsamic glaze. Paired with grilled zucchini and creamy whipped feta, it’s a complete meal that’s as impressive as it is delicious.

In this comprehensive guide, we’ll walk you through everything you need to know about making the best Balsamic Flank Steak, from selecting the right cut of meat to mastering the marinade and grilling techniques. Plus, we’ll share tips for serving, storing, and customizing this dish to suit your taste.

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Why You’ll Love This Balsamic Flank Steak Recipe

✅ Bursting with Flavor – The combination of balsamic vinegar, garlic, Dijon mustard, and soy sauce creates a deeply savory, tangy, and slightly sweet marinade that infuses the steak with incredible taste.

✅ Quick & Easy – With just 5 minutes of prep time and 15 minutes of cooking, this recipe is perfect for busy nights.

✅ Perfect for Grilling – Flank steak is ideal for grilling, as it cooks quickly and develops a beautiful charred crust while staying tender inside.

✅ Versatile Serving Options – Serve it over grilled zucchini with whipped feta for a full meal, or slice it for tacos, salads, or sandwiches.

✅ Meal-Prep Friendly – The steak can be marinated ahead of time, making it a great option for meal prep or entertaining.

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Ingredients for Balsamic Flank Steak

To make this delicious Balsamic Flank Steak, you’ll need the following ingredients:

For the Balsamic Flank Steak Marinade:

• 1.5 lb flank steak – A lean, flavorful cut that absorbs marinades well.

• 2 tsp Dijon mustard – Adds depth and a slight tang.

• 4 cloves minced garlic – For a rich, aromatic flavor.

• 2 tsp onion powder – Enhances the savory notes.

• 3 Tbsp soy sauce (or coconut aminos) – Provides umami and saltiness.

• 3 Tbsp olive oil – Helps tenderize the meat.

• ½ cup balsamic vinegar – The star ingredient for a sweet and tangy glaze.

• Salt and black pepper to taste – Essential for seasoning.

For the Grilled Zucchini & Whipped Feta (Optional but Highly Recommended):

• 3 large zucchini – Sliced lengthwise for grilling.

• 2-3 Tbsp olive oil – For brushing the zucchini.

• Kosher salt to taste – Enhances the natural sweetness.

• 8 oz feta cheese in brine – Creamy and tangy, perfect for balancing the steak.

• 3 Tbsp heavy cream (or milk) – Helps blend the feta into a smooth whipped texture.

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Step-by-Step Instructions for Perfect Balsamic Flank Steak

Step 1: Marinate the Flank Steak

1. In a large resealable plastic bag or shallow dish, combine the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar.

2. Season both sides of the flank steak with salt and black pepper, then place it in the marinade.

3. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or overnight for maximum flavor.

💡 Pro Tip: If short on time, even 30 minutes of marinating will enhance the flavor, but longer is better for tenderness.

Step 2: Preheat the Grill

1. Preheat your outdoor grill to high heat (450°F) and brush the grates with oil to prevent sticking.

2. Remove the steak from the marinade (reserve the marinade for the glaze) and let excess drip off.

Step 3: Grill the Flank Steak

1. Place the steak on the hot grill and close the lid.

2. Cook for 3-5 minutes per side for medium-rare (internal temperature of 135°F).

   • For medium, cook to 145°F.

   • Avoid overcooking, as flank steak can become tough.

3. Let the steak rest for 10 minutes before slicing to retain juices.

Step 4: Grill the Zucchini

1. While the steak cooks, brush zucchini slices with olive oil and sprinkle with salt.

2. Place them on the grill when you flip the steak and cook for 2-3 minutes per side until tender and charred.

Step 5: Make the Balsamic Glaze

1. Pour the reserved marinade into a saucepan and bring to a rolling boil (165°F or higher) to kill any bacteria.

2. Reduce heat and simmer for 2-3 minutes until thickened into a glaze.

3. Add a splash more balsamic vinegar if needed for extra tang.

Step 6: Whip the Feta

1. Blend feta and heavy cream in a food processor until smooth and creamy.

Step 7: Assemble & Serve

1. Spread whipped feta on a plate.

2. Slice the steak against the grain for maximum tenderness.

3. Arrange grilled zucchini and steak on top.

4. Drizzle with balsamic glaze and enjoy!

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The Perfect Marinade for Balsamic Flank Steak

One of the secrets to an incredibly flavorful Balsamic Flank Steak lies in its marinade. A well-balanced marinade not only tenderizes the meat but also infuses it with deep, rich flavors that make every bite irresistible. In this section, we’ll break down the key components of the marinade, explain why each ingredient matters, and share tips for maximizing flavor.

Why Marinate Flank Steak?

Flank steak is a lean, fibrous cut that benefits greatly from marinating. Unlike more tender cuts like ribeye or filet mignon, flank steak has long muscle fibers that can become tough if not prepared properly. A good marinade helps in three ways:

1. Tenderizing – Acids (like balsamic vinegar) and enzymes (found in ingredients like garlic) break down tough muscle fibers.

2. Flavor Infusion – The longer the steak sits in the marinade, the deeper the flavors penetrate.

3. Moisture Retention – Oil and other liquids help keep the steak juicy during cooking.

Key Ingredients in the Balsamic Flank Steak Marinade

1. Balsamic Vinegar – The star of the show, balsamic vinegar adds a sweet, tangy depth. Opt for a high-quality variety (not the cheap, overly sweetened kind) for the best flavor.

2. Dijon Mustard – Adds a slight sharpness and helps emulsify the marinade, ensuring all ingredients blend well.

3. Garlic – Fresh minced garlic provides a robust, aromatic punch.

4. Soy Sauce (or Coconut Aminos) – Brings umami and saltiness, enhancing the steak’s savory notes.

5. Olive Oil – Helps distribute flavors evenly and prevents sticking during grilling.

6. Onion Powder – Adds a subtle sweetness and depth without the texture of fresh onions.

Marinating Tips for Best Results

• Time Matters – At least 2 hours is ideal, but overnight marinating yields the most flavorful and tender results.

• Avoid Over-Marinating – Too much acid (more than 12 hours) can make the meat mushy.

• Use a Resealable Bag – Ensures even coating and easy cleanup.

• Bring to Room Temperature Before Grilling – Let the steak sit out for 20-30 minutes before cooking for even grilling.

Alternative Marinade Variations

• Spicy Kick – Add 1 tsp red pepper flakes or a dash of hot sauce.

• Herb-Infused – Mix in 1 Tbsp fresh rosemary or thyme for an earthy note.

• Honey-Glazed – Swap 1 Tbsp honey for a touch of extra sweetness.

By mastering the marinade, you ensure that your Balsamic Flank Steak is packed with flavor and perfectly tender every time.

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 Grilling Techniques for Juicy, Tender Flank Steak

Grilling flank steak can be intimidating—cook it too long, and it turns tough; undercook it, and it’s chewy. But with the right techniques, you can achieve a perfectly juicy, medium-rare Balsamic Flank Steak every time. In this section, we’ll cover grill setup, cooking times, and pro tips for flawless results.

Choosing the Right Grill

• Charcoal Grill – Provides a smokier flavor but requires careful heat management.

• Gas Grill – Offers precise temperature control, ideal for beginners.

• Cast-Iron Grill Pan – A great indoor alternative if you don’t have an outdoor grill.

Preheating & Oil the Grates

1. Heat the Grill to High (450°F+) – Flank steak cooks best over high, direct heat.

2. Clean & Oil the Grates – Prevents sticking and ensures beautiful grill marks.

How Long to Grill Flank Steak

• Medium-Rare (Best for Tenderness) – 3-5 minutes per side (internal temp: 135°F).

• Medium – 5-6 minutes per side (internal temp: 145°F).

• Avoid Well-Done – Flank steak becomes tough when overcooked.

The Finger Test for Doneness

• Rare – Feels like the fleshy part of your palm (below thumb).

• Medium-Rare – Slightly firmer but still soft.

• Medium – Springs back with slight resistance.

Resting the Steak

• Let It Rest for 10 Minutes – This allows juices to redistribute, keeping the meat moist.

• Tent with Foil – Prevents excessive cooling while resting.

Slicing Against the Grain

• Locate the Grain – Look for the long muscle fibers running along the steak.

• Cut Perpendicular – Slicing across the grain shortens fibers, making each bite tender.

Common Grilling Mistakes to Avoid

❌ Pressing the Steak – Squeezes out juices, leading to dryness.
❌ Flipping Too Often – Prevents proper searing. Flip just once.
❌ Skipping the Rest – Causes juices to spill out when sliced.

By following these grilling techniques, your Balsamic Flank Steak will be restaurant-quality—charred on the outside, juicy on the inside, and full of flavor.

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 Serving Ideas & Delicious Pairings

A perfectly grilled Balsamic Flank Steak deserves equally impressive sides and presentation. In this section, we’ll explore creative ways to serve and pair this dish, from elegant dinner plates to casual meal-prep options.

Classic Pairing: Grilled Zucchini & Whipped Feta

The original recipe suggests serving the steak with:

• Grilled Zucchini – Light, smoky, and slightly sweet.

• Whipped Feta – Creamy, tangy, and balances the balsamic glaze.

How to Elevate This Combo:

• Add Cherry Tomatoes – For a burst of freshness.

• Drizzle with Chili Oil – Adds a spicy contrast.

Alternative Side Dishes

1. Creamy Mashed Potatoes – Soaks up the balsamic glaze beautifully.

2. Roasted Asparagus – A quick, elegant side.

3. Quinoa or Farro Salad – Adds texture and heartiness.

Meal-Prep & Leftover Ideas

• Steak Salad – Toss sliced steak with greens, avocado, and balsamic dressing.

• Flank Steak Tacos – Serve with corn tortillas, pickled onions, and cilantro.

• Sandwiches/Wraps – Layer with arugula, roasted peppers, and goat cheese.

Wine & Beverage Pairings

• Red Wine – Cabernet Sauvignon or Malbec complements the richness.

• Craft Beer – A hoppy IPA cuts through the balsamic sweetness.

• Non-Alcoholic – Sparkling water with lemon or iced herbal tea.

Presentation Tips for Entertaining

• Slice & Fan Out – Arrange steak slices on a platter for a gourmet look.

• Garnish with Fresh Herbs – Rosemary or thyme sprigs add color.

• Serve Glaze on the Side – Lets guests drizzle extra as desired.

Expert Tips for the Best Balsamic Flank Steak

🔹 Choose the Right Cut – Flank steak should be about 1 to 1.5 inches thick for even cooking.

🔹 Don’t Skip the Resting Time – Letting the steak rest ensures juicy, tender slices.

🔹 Slice Against the Grain – This breaks up the muscle fibers, making each bite more tender.

🔹 Customize the Marinade – Add honey for extra sweetness or red pepper flakes for heat.

🔹 Alternative Cooking Methods – No grill? Use a cast-iron skillet or broil in the oven.

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Serving Suggestions & Variations

This Balsamic Flank Steak is incredibly versatile. Here are some delicious ways to enjoy it:

🍽 Over a Salad – Slice and serve on a bed of arugula with cherry tomatoes and shaved Parmesan.

🌮 In Tacos – Pair with warm tortillas, avocado, and fresh cilantro.

🍝 With Pasta – Toss with balsamic-glazed pasta and roasted vegetables.

🥪 In Sandwiches – Layer on crusty bread with caramelized onions and provolone.

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Nutritional Information (Per Serving)

This dish is high in protein, rich in flavor, and can be adjusted for lower sodium by reducing soy sauce or using coconut aminos.

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FAQs About Balsamic Flank Steak

1. Can I use a different cut of steak?

Yes! Skirt steak or hanger steak work well, but adjust cooking times based on thickness.

2. How long can I store leftovers?

Store in an airtight container for up to 3 days in the fridge. Reheat gently to avoid toughness.

3. Can I freeze marinated flank steak?

Absolutely! Freeze in the marinade for up to 3 months. Thaw in the fridge before grilling.

4. Is the balsamic glaze necessary?

While optional, it adds a delicious depth of flavor. You can also use store-bought glaze.

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Final Thoughts

This Balsamic Flank Steak is a show-stopping dish that’s surprisingly simple to make. The marinade infuses the steak with bold, savory-sweet flavors, while the balsamic glaze adds a gourmet touch. Paired with grilled zucchini and whipped feta, it’s a complete meal that’s perfect for any occasion.