Go Back
A close-up of the balsamic flank steak being seared on a hot grill, with flames licking the sides of the tender meat.

Balsamic Flank Steak (Juicy, Tender & Easy!)

This easy Balsamic Flank Steak recipe features a flavorful marinade that creates a juicy, tender steak every time. Learn how to cook it perfectly on the grill, in the oven, or on the stovetop for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Steak and Marinade
  • 1.5 lbs flank steak about 1 to 1.5 inches thick
  • 1/2 cup balsamic vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 tbsp honey or maple syrup
  • 1 tbsp dijon mustard
  • 4 cloves garlic minced
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Grill, Broiler, or Cast-Iron Skillet
  • 1 Mixing Bowl
  • 1 Meat thermometer

Instructions
 

  1. In a medium bowl, whisk together the balsamic vinegar, soy sauce, olive oil, honey, Dijon mustard, minced garlic, and black pepper until fully combined.
  2. Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours.
  3. Remove the steak from the marinade 20-30 minutes before cooking to allow it to come to room temperature. Discard the excess marinade and pat the steak dry with paper towels.
  4. Grill, broil, or pan-sear the steak over high heat for 4-7 minutes per side for medium-rare (130-135°F), depending on thickness. Use a meat thermometer for accuracy.
  5. Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is crucial for a juicy steak.
  6. Thinly slice the steak against the grain. Serve immediately and enjoy!

Notes

Do not over-marinate: Marinating longer than 24 hours can make the steak mushy.
Resting is key: Do not skip the 10-minute rest period before slicing.
Slice correctly: Always slice flank steak thinly and against the grain for maximum tenderness.
QR Code linking back to recipe