Flank steak in a flavorful balsamic rosemary marinade is a delicious meal on the grill!
This steak is easy to dress up or down and comes out juicy, tender, and full of flavor when cooked (and cut) correctly!
What is Flank Steak?
Flank steak comes from below the loin and while it has less marbling than other cuts, it still has great flavor. This piece of beef is usually a thick rectangular shape and it’s easy to see the long fibers running down the length of it. (The fibers make it VERY important that the steak is cut correctly, more on that below).
Flank Steak vs. Skirt Steak A skirt steak is from the area under the ribs and is a cut of beef commonly used in steak fajitas. While they aren’t the same, these cuts are often used interchangeably and with both of these cuts, be sure not to overcook them as they are lean.
A Great Marinade
This is the perfect marinade for flank steak (or really any steak)! The flavors are bold and delicious.
For any marinade, you’ll want something acidic to help tenderize, some bold flavors and oil (and of course salt & pepper).
Balsamic Marinade for Flank Steak
ACID All marinades should contain an acid of some sort (like lemon juice, vinegar, or even buttermilk) in order to tenderize the meat and add flavor to it before cooking. In this recipe, we use balsamic vinegar and olive oil. Red wine vinegar will produce a lighter, tangier flavor.
OIL Olive oil is usually the go-to fat for marinades, with its rich flavor. But feel free to experiment with different oils and vinegar to find a flavor you like best!
SEASONING We added some Dijon mustard and some soy sauce for a rich salty flavor. Fresh rosemary is used here, but you could use thyme, oregano, or sage.
How to Cook Flank Steak
- Score the top of the steak & marinate according to the recipe below.
- Preheat grill on medium-high heat. Grill marinated flank steaks for 7 to 9 minutes.
- Flip them over & cook for another 5 to 7 minutes or until it reaches desired temperatures below.
- Let steaks rest 10 minutes before slicing.
Once the steak has rested, be sure to slice your beef against the grain. You will see long fibers in the meat, cut across the fibers for tender beef. If you cut with the fibers, you will get tough chewy meat.
Tips for Tender Steak
Flank steak is a leaner cut of meat and needs to be prepped before cooking to get the best out of it!
- Scoring the meat allows the marinade to penetrate just a little bit more.
- Marinate the meat for a minimum of 4 hours so all the flavors can get soaked up into the meat. Marinating meat too long will render it mushy once it’s cooked, so avoid going over 24 hours.
- A meat thermometer should be used while the meat is resting to make sure it’s at 130-135° F for medium-rare and 145°F for medium.
- It’s important to let the meat rest in order to seal in the juices before slicing.
- IMPORTANT: Cutting across the meat fibers allows the marinade to penetrate the meat as well as makes it tender and juicy after it’s cooked.
Dips and Sauces
Our favorite dips and sauces for steaks are:
- Homemade Garlic Aioli
- Horseradish Sauce
- Bernaise or Hollandaise
- Peppercorn Sauce
- Creamy Mushroom Sauce
Did you make this Balsamic Marinated Flank Steak? Be sure to leave a rating and a comment below!
Balsamic Marinated Flank Steak
- 2 pound flank steak
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons soy sauce
- 2 tablespoons dijon mustard
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon black pepper
- ½ teaspoon chili flakes optional
- Lightly score steak in a 1" diamond pattern, about ⅛" deep.
- Combine all marinade ingredients in a small bowl or freezer bag. Add steak and marinate at least 4 hours or overnight.
- Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
- Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
- Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)