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    Home » Course » Dinner

    Balsamic Flank Steak

    Published Feb 23, 2023 | Updated May 3, 2023 | By Laura

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    This quick and easy balsamic marinade makes flank steak super tender and adds an amazing flavor and sear! It goes great with so many side dishes!

    Plated marinated, sliced flank steak, served with noodles and steamed broccoli

    There's nothing exotic about this steak, but it's a big dinner win for its ease and amazing flavors. Flank steak is often underrated. I've known many a person to say "It has great flavor but is so tough to chew!" While that can be true, there are a few essential steps to getting the perfect tenderness and cook!

    First, flank steak is thin, usually about ½-1 inch tall. It only takes about 2-5 minutes per side on high heat to get the doneness you need. Much more than that and you'll have leather. Second, there are long fibers that run in one direction called the grain. When you slice it, you want to slice in the opposite direction of the grain, this is called slicing against the grain. This will help the bites be more tender and easier to chew. Third, flank steak is a very lean cut of beef. Marinating it first adds a ton of flavor and tenderness from the acidic ingredients.

    There are so many things you'll love about this balsamic flank steak! Once the steak has been marinated, dinner can come together in as little as 10 minutes. There are no complex ingredients, so besides the flank steak, you might have everything you need already in your pantry. It can also pair with nearly any side dish and is amazing on top of salads or as a wrap. Most importantly, it's super yummy!

    Table of Contents

    • What You’ll Need
    • Tools You’ll Need
    • How to Make Balsamic Flank Steak
    • Tips and Substitutions
    • Storage
    • More Recipes Like This
    • Balsamic Flank Steak
      • Ingredients 1x2x3x4x5x
      • Instructions
      • Video
      • Nutrition

    What You’ll Need

    • Balsamic Vinaigrette
    • Dried Rosemary
    • Dried Oregano
    • Garlic Powder
    • Dijon Mustard
    • Flank Steak
    • Olive Oil or Butter
    raw flank steak with ingredients for marinating

    Tools You’ll Need

    • Skillet or Grill Pan
    • Meat Thermometer

    How to Make Balsamic Flank Steak

    1. Combine the vinaigrette, seasonings, and mustard in a shallow dish. Once combined well, submerge and marinate the flank steaks for at least 30 minutes and up to 24 hours in the refrigerator.
    combining vinaigrette marinade ingredients
    1. Drain and discard the marinade from the steak. Pat the steak dry with a paper towel. This is important for the optimal sear. Grease and heat a grill pan or skillet on high heat. Once hot, sear the steaks for 1-3 minutes per side or to the desired doneness.
    searing flank steak on a grill pan
    1. Allow the flank steak to rest on a cutting board for at least 5 minutes, then slice across the grain.

    Tips and Substitutions

    • 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.
    • The steak absorbs sodium and loads of flavor from the marinade, but you can absolutely season it more before or after cooking if you'd like.
    • Checking the steak with a meat thermometer is the best way to ensure it's done how you prefer. Here are the internal temperatures for each level of doneness:
      • Rare: 125°F
      • Medium Rare: 135°F
      • Medium: 145°F
      • Medium Well: 155°F
      • Well Done: 165°F
    • Any steak cut can work with this marinade.
    • Side dishes are nearly endless with this dish! I usually pick 1 vegetable and 1 starch:
      • Starches
        • Noodles or Flavored Noodle Packets
        • Parmesan Garlic Noodles
        • Creamy Mashed Potatoes
        • Baked Potatoes
        • Buttered Potatoes
        • Rice or Flavored Rice Packets
        • 3 Ingredient Savory Rice
      • Vegetables
        • Garlic Broccoli and Mushrooms
        • Crispy Green Beans
        • Gremolata Green Beans
        • Loaded Restaurant Salad
        • Canned or Frozen Green Beans or Broccoli
        • Crispy Parmesan Roasted Cauliflower
    • This steak is also excellent sliced and served on a salad, in a wrap, on an onion roll as a sandwich, or in an omelet.

    Storage

    • Store leftovers in an air-tight container in the refrigerator up to 3-4 days

    More Recipes Like This

    • Steak Sandwiches on the Griddle
    • Mongolian Beef
    • Crockpot Korean Beef
    This is a picture of a yellow plate topped with noodles, steamed broccoli and sliced flank steak that has been marinated.
    Print Recipe Rate this Recipe Pin Recipe
    5 from 4 votes

    Balsamic Flank Steak

    This quick and easy marinade makes this steak super tender and adds an amazing flavor and sear! It goes great with so many side dishes!
    Prep Time2 hours hrs
    Cook Time10 minutes mins
    Total Time2 hours hrs 10 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: beef
    Servings: 6 Servings
    Calories: 355kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 cup balsamic viniagrette
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried oregano
    • 2 teaspoon garlic powder
    • 2 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoon dijon mustard
    • 3 lb flank steak
    • 1 tablespoon olive oil or butter

    Instructions

    • In a shallow dish or ziploc bag, whisk together the vinaigrette, seasonings and dijon mustard. Submerge the steak, cover and marinate in the refrigerator at least 30 minutes and up to 24 hours. 
    • Drain the marinade from the steak and pat dry. Heat a grill pan or skillet on high heat. Once hot butter spritz with oil. Sear the steaks 2-5 minutes per side or to desired doneness. All the steak to rest on a cutting board for at least 5 minutes, then slice across the grain. Serve with your favorite sides.

    Video

    Nutrition

    Calories: 355kcal | Carbohydrates: 2g | Protein: 49g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 136mg | Sodium: 1040mg | Potassium: 801mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 16IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 4mg
    Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
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    Filed Under: beef, Dinner

    Laura

    About Laura

    Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more...

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      Recipe Rating




    1. Jane

      February 25, 2023 at 1:02 am

      5 stars
      Marinating is the key!

      Reply
      • Laura Ashley

        March 03, 2023 at 12:09 pm

        You’re right! Makes it so tender and flavorful!

    2. Carrie

      February 25, 2023 at 2:12 am

      5 stars
      This is so good! A great alternative to grilling outside! It’s cold in Idaho this time of year!

      Reply
      • Laura Ashley

        March 03, 2023 at 12:13 pm

        BRRRrrr! You’re right! Stay inside and eat delicious food!

    3. Barbara Klinger

      February 25, 2023 at 4:21 am

      I haven’t tried it yet. But… it does sound delicious.

      Reply
      • Laura Ashley

        March 03, 2023 at 1:21 pm

        Thank you so much! It really is so simple and yummy! I hope you love it too!

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    Welcome to my kitchen! I'm Laura Ashley, and I'm excited you're here! As a registered dietitian and diabetes educator, I love cooking all kinds of food and trying new restaurants. Food is my love language! Here at Dinner in 3, 2, 1, I serve up delicious and nutritious recipes you and your family will love.

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