Jump to Recipe Jump to Video Print Recipe

BALSAMIC MARINATED FLANK STEAK

This balsamic flank steak recipe offers an easy twist to your weekly menu using minimal ingredients.  The marinade takes very little time to prepare; you just need to plan ahead for the inactive marinating time.

Flank steaks are a lean beef cut, making them a great option to add to your protein rotation. Other great options for lean cuts are top sirloin, top loin, tenderloin, and 95% or greater lean ground beef.  Beef also provides other important nutrients such as iron, zinc, choline, phosphorus, niacin, riboflavin, selenium, and vitamins B6 and B12. Rotating your protein sources gives your body variety in nutrients.  Having a good mix of recipes on hand helps keep your sources easy to switch up.  Try other recipes using salmon (canned salmon cakes), chicken (5-spice chicken), pork (sage pork chops with goat cheese sauce), shrimp (coconut shrimp), and turkey (turkey egg roll skillet).

When I am making this recipe, I like to place my beef into a Ziploc bag and pour enough marinade in so the beef is fully covered, while reserving any extra marinade.  I keep the reserved marinade on the side and use it to serve with dinner.  You can pour the marinade dressing over sliced tomatoes or serve it on a salad with the steak slices on top.

 

Balsamic Flank Steak

Balsamic Flank Steak

Christine Willers
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 pound flank steak fat removed
  • 4 tbls balsamic vinegar
  • ½ tsp dried rosemary
  • 1 tsp Dijon mustard
  • 2 cloves garlic grated
  • ½ tsp salt + additional to taste
  • ½ tsp pepper + additional to taste
  • 4 tbls + 1 tsp extra virgin olive oil

Instructions
 

  • Prepare the marinade by combining the balsamic vinegar, rosemary, mustard, garlic, salt, and pepper in a blender or food processer. Slowly drizzle in 4 tbls of olive oil.
  • Place the flank steak into a Ziploc bag and pour in enough marinade to fully coat the steak. Reserve any extra marinade on the side to use as a salad or vegetable dressing while serving. Place the Ziploc bag in the refrigerator and marinate 4-24 hours.
  • Remove the steak from the marinade and put onto plate, letting excess marinade run off. Let sit at room temp for 10 minutes. Just before cooking, season steak with salt and pepper, to taste.
  • Heat a medium sized skillet over medium/high heat. Add 1 tsp olive oil and cook steak 3-4 minutes on one side, flip, and cook an additional 3-4 minutes on the other side until desired doneness. Transfer to cutting board and cover with foil to let rest for 5 minutes.
  • Slice steak against the grain and serve.

Video