Ingredients
Scale
- 1 ½ pounds flank steak, trimmed of excess fat
- ½ cup balsamic vinegar (a good quality one makes a difference, but no need to splurge)
- ¼ cup olive oil
- 3 cloves garlic, minced (or about 1 tablespoon pre-minced for a shortcut)
- 2 tablespoons brown sugar (you can substitute with honey if you prefer)
- 1 tablespoon Dijon mustard (adds a nice tang but can be skipped if you don’t have it)
- 1 teaspoon dried rosemary (fresh if you have it, about 1 tablespoon chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Optional: pinch of red pepper flakes for a little heat
Instructions
- Start by making the marinade. In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, brown sugar, Dijon mustard, rosemary, salt, pepper, and red pepper flakes if using. This marinade is where the magic happens—don’t skip the brown sugar; it balances the vinegar beautifully.
- Place your flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it’s completely coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but ideally 6 to 8 hours or overnight. I’ve learned from many rushed dinners that even a quick 30-minute soak can work in a pinch.
- When you’re ready to cook, remove the steak from the fridge about 20 minutes before to bring it to room temperature. This helps it cook evenly.
- Preheat your grill or a heavy skillet (cast iron is my favorite) over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
- Remove the steak from the marinade, letting the excess drip off. Discard the marinade.
- Cook the flank steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Flank steak is best enjoyed medium-rare to medium to keep it tender. I use a meat thermometer and pull it off at 130°F, then let it rest.
- Transfer the steak to a cutting board and tent with foil. Let it rest for 10 minutes—this step is crucial! It allows the juices to redistribute, keeping your steak juicy and flavorful.
- Slice the steak thinly against the grain. This is my dad’s old trick that I learned watching him—cuts across the grain make all the difference in tenderness.
- Serve immediately with your favorite sides or save leftovers for tomorrow’s lunch. I promise, it reheats beautifully!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Balsamic Flank Steak, recipe, cooking, food
