Balsamic Flank Steak
Elevate dinner from ‘meh’ to marvelous with this Balsamic Flank Steak! Made with a quick and easy balsamic steak marinade from ingredients already in your pantry, it'll be a go-to easy weeknight dinner or meal to entertain guests on the weekend!
Servings: 6 Servings
Calories: 355kcal
Ingredients
- 1 cup balsamic vinaigrette dressing
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons dijon mustard
- 1 ½-2 pounds flank steak
- 1 tablespoon olive oil or a neutral oil
- 1-2 tablespoons butter
Instructions
- 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.
- Submerge the steak. Cover and marinate in the refrigerator at least 30 minutes and up to 24 hours. At least 4 hours is ideal.
- Drain the marinade from the steak and pat dry with paper towels, removing any of the dried herbs. Discard marinade. Allow the steak to sit at room temperature for 20-30 minutes before cooking. Season the steak on both sides with salt and black pepper as desired.
- 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 the steak with a spoon.
- 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.
Video
Notes
Tips and Substitutions
- Flank Steak Alternatives: If flank steak isn’t available, you can use other cuts of meat such as skirt steak, hangar steak, or sirloin for similar results.
- Doneness. Checking the steak with a meat thermometer is the best way to ensure it's done how you prefer. Here are the temps to pull from the heat: Rare: 118°F, Medium Rare 125°F, Medium 136°F, Medium Well 143°F, Well Done 154°F. It will raise 2-6° as it rests. Overcooking flank steak will yield a tougher result.
- 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.
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.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!