Balsamic Marinated Flank Steak (Balsamic Steak Marinade)

This Balsamic Marinated Flank Steak is the easiest dinner recipe with elevated flavors! Made with a simple balsamic steak marinade from ingredients in your pantry, it’ll be a go-to easy weeknight meal that’s also fancy enough for entertaining.

Kick your weeknight dinners up a notch with this fabulous Balsamic Marinated Flank Steak! With its mouthwatering marinade and barely any cleanup, we promise it will be a dinner on repeat.

Flank steak is a cut of beef often underrated. Marinate it in a simple balsamic vinaigrette with ingredients from your pantry for at least 4 hours to infuse the meat with flavor. The steak then cooks from start-to-finish in less than 10 minutes (be aware, your family will be asking for this over and over!).

When you’re ready to elevate your dinner without the fuss, say hello to this tender and juicy steak! Serve it alongside some Baked Macaroni and Cheese and Garlic Green Beans and you’ll have a dinner that’ll have everyone asking for seconds!

Laura Ashley’s Tip: To ensure your flank steak is tender and easy to chew, always slice it against the grain. This means cutting perpendicular to the long muscle fibers, which shortens them and results in a more enjoyable eating experience.

Why You’ll Like This Recipe

• Flavorful Marinade: The blend of balsamic vinaigrette dressing and herbs infuses the meat with great flavor.
• Quick Preparation: The marinade made with simple ingredients does most of the work, allowing you to enjoy a meal with minimal effort.
• Versatile: Great on its own, in fajitas, or sliced atop salads, this steak complements a variety of dishes. It also makes an epic sandwich!
• Grill or Stove Top: Whether you prefer grilling outdoors or cooking inside, this balsamic marinated flank steak recipe yields a perfect tender meat every time.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Balsamic Vinaigrette Dressing: Acts as the base for the marinade, providing acidity and flavor depth.
• Dried Rosemary: Adds a fragrant, earthy note.
• Dried Oregano: Brings an aromatic and slightly peppery flavor.
• Garlic Powder: Infuses a savory, garlic punch.
• Dijon Mustard: Contributes a tangy essence while helping to tenderize the meat.
• Flank Steak: The star ingredient, known for its rich flavor and ability to absorb the marinade.
• Olive Oil or Butter: Used to start and finish the steak, adding richness and helping to create a perfect sear.

Tools You’ll Need

• Large Skillet
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Instant Read Thermometer

How to Make Balsamic Marinated Flank Steak

1. In a shallow dish or resealable plastic bag, whisk together the balsamic vinaigrette dressing, dried rosemary, dried oregano, garlic powder, salt, black pepper, and dijon mustard.

2. Submerge the steak. Cover and marinate in the refrigerator at least 30 minutes and up to 24 hours. At least 4 hours is ideal.

3. Drain the marinade from the steak and pat dry with paper towels, removing any of the dried herbs. Discard marinade. Allow the beef to sit at room temperature for 20-30 minutes before cooking. Season the meat on both sides with salt and black pepper as desired.

4. Heat a grill pan or skillet on medium-high heat. Once hot, add oil. Sear the steaks 4-5 minutes per side or to desired doneness (see note for internal temperature recommendations). When 1 minute remains, if desired, add butter and baste with a spoon.

5. Let the steak rest on a cutting board for at least 5 minutes. Slice with a sharp knife against the grain. Serve with your favorite sides.

Expert Tips and Substitutions

• Flank Steak Alternatives. If flank steak isn’t available, you can use other cuts of meat such as skirt, hangar, or sirloin for similar results.
• Use a Meat Thermometer to Check Doneness. Checking the steak with a meat thermometer is the best way to ensure it’s done how you prefer. Overcooking the steak will yield a tougher result and it’s important to note it will raise 2-6° as it rests. Here are the temps to look for on a thermometer:
  • Rare: 118°F
  • Medium Rare 125°F
  • Medium 136°F
  • Medium Well 143°F
  • Well Done 154°F
• Marinade Time. For best results, let the steak marinate for at least 4 hours, but overnight is ideal for maximum flavor.
• Other Marinade Additions. You can add more ingredients to the marinade as desired. Some popular additions are onion powder, light brown sugar, garlic cloves, lime juice, lemon juice, Worcestershire sauce, soy sauce, and balsamic vinegar.
• Fresh Herbs. If you have fresh herbs on hand, feel free to substitute dried ones with fresh rosemary or oregano—just use about three times the amount.
• Cooking Method. You can grill, pan-sear, or broil your flank steak; just adjust cooking times accordingly to achieve your preferred doneness. Make sure the pan or grill is hot before adding the flank steak. Otherwise, you won’t get that nice outside sear and optimal doneness.

What to Serve with Balsamic Marinated Flank Steak

The side dish possibilities are nearly endless with this dish! I usually pick one vegetable and one starch. Some of our favorite starches are Parmesan Garlic Noodles, Creamy Mashed Potatoes, Buttered Potatoes, or 3 Ingredient Savory Rice.

Some of our favorite vegetables are Garlic Broccoli and Mushrooms or my viral Loaded Restaurant Salad.

A plain or flavored butter topper like this Garlic Butter Spread or Brown Butter Sage Sauce is a great finisher to add on top of the flank steak as it rests!

Storage and Freezing

Store any leftover marinated steak in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 3 months. Thaw in the refrigerator before cooking or reheating.

Frequently Asked Questions

More Easy Steak Recipes

• Slow Cooker Mongolian Beef
• Cheesesteak Pasta
• Creamy Steak Pasta
• Ribeye Steak Sandwich