Grilled Balsamic and Garlic Flank Steak Recipe

If you’re looking to impress someone (or just treat yourself!) with a dinner that’s both effortless and absolutely bursting with flavor, Grilled Balsamic and Garlic Flank Steak is the recipe to bookmark. This dish transforms a humble cut of beef into something mouthwatering, thanks to a marinade that’s bright, savory, and sneakily simple.

Ingredients You’ll Need

This recipe keeps it simple—just a handful of good-quality ingredients that work together to deliver maximum flavor. Each one brings something special, whether it’s bright acidity, rich depth, or just that unmistakable garlicky aroma that makes your mouth water before you even hit the grill.

• Balsamic Vinegar: Adds a tangy-sweet depth that tenderizes the meat while giving it a beautiful glaze once grilled.
• Extra-Virgin Olive Oil: Keep the steak moist and helps the marinade cling perfectly to every surface.
• Large Garlic Clove: Brings bold, zippy flavor—fresh garlic is key for that aromatic punch!
• Thyme Leaves: Earthy and fragrant, they lend a subtle herbaceous note that lifts the entire dish.
• Flank Steak (2 1/2 pounds): This lean cut soaks up marinades beautifully and grills to juicy perfection when done right.
• Kosher Salt: Essential for brightening and enhancing all the natural flavors.
• Freshly Ground Black Pepper: Brings a gentle heat and complexity that ties it all together.

Variations

One of the things I adore about Grilled Balsamic and Garlic Flank Steak is how easy it is to tweak based on what you love or what you have on hand. There’s tons of room to play with the flavors, the cut of beef, and even the marinade—so go ahead and make it yours!

• Swap the Herbs: Rosemary or oregano both add their own aromatic spin—use what you have or what you’re craving.
• Add a Touch of Sweetness: Stir a teaspoon of honey or brown sugar into the marinade for caramelized edges on your steak.
• Try a Different Cut: Not a fan of flank steak? Skirt steak or flat iron both work beautifully with this marinade and grilling technique.
• Make It Spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a gentle kick.

How to Make Grilled Balsamic and Garlic Flank Steak

Step 1: Make the Marinade

Toss the balsamic vinegar, extra-virgin olive oil, garlic, and thyme leaves into a blender. Give it a good whirl until everything is smooth and beautifully blended. That’s your marinade—intense, herby, and utterly delicious.

Step 2: Marinate the Steak

Set your flank steak in a large glass or ceramic dish, then pour the marinade right over the top. Let it soak in for at least 5 minutes. If you have a little more time, 20-30 minutes lets those flavors go even deeper, but even a short bath works wonders.

Step 3: Preheat Your Grill

Get your grill or grill pan nice and hot—moderately high heat is perfect. This ensures a gorgeous sear while keeping the steak tender inside. While it heats up, take the steak out of the marinade and season both sides generously with kosher salt and freshly ground black pepper.

Step 4: Grill the Steak

Place the steak on the hot grill and let it cook, undisturbed, for about 8 minutes per side. Flip it just once—you want those beautiful charred marks and that juicy interior. For medium doneness, look for rosy pink in the center, but you can adjust the time for your preferred level.

Step 5: Rest and Slice

When the steak is done, transfer it to a cutting board and let it rest for ten minutes so those flavorful juices can redistribute. Slice your Grilled Balsamic and Garlic Flank Steak thinly across the grain for the ultimate tenderness.

How to Serve Grilled Balsamic and Garlic Flank Steak

Garnishes

A sprinkle of flaky sea salt, a handful of chopped fresh herbs (like parsley or chives), or a drizzle of extra balsamic reduction takes this steak to the next level. Don’t underestimate a squeeze of lemon, either—it brightens the whole plate!

Side Dishes

This steak plays beautifully with so many sides. Try it with grilled vegetables, a crisp green salad, creamy mashed potatoes, or even tucked into a crusty baguette with arugula and a swipe of horseradish sauce for the best steak sandwich of your life.

Creative Ways to Present

Slice your Grilled Balsamic and Garlic Flank Steak thin and fan it over a colorful bed of roasted veggies for an Instagram-worthy platter. Or, toss warm slices onto a salad, layer into tacos, or even set out as part of a build-your-own steak sandwich bar for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. It’s just as flavorful chilled or brought to room temperature for salads and wraps the next day.

Freezing

If you want to freeze, slice the steak first, then pack the pieces with parchment between layers to prevent sticking. They’ll keep beautifully in a freezer-safe bag for up to 2 months—perfect for meal prep or quick dinners.

Reheating

Reheat gently in a skillet over medium-low heat, just until warmed through, to keep your steak tender. Alternatively, pop it in a low oven, covered, or microwave in short bursts with a splash of broth for extra moisture.

FAQs

Final Thoughts

If you’re ready to let your grill (and your taste buds) shine, give this Grilled Balsamic and Garlic Flank Steak a try. It’s a recipe that never lets me down—simple, flavorful, and guaranteed to make you feel like a kitchen rockstar. Happy grilling, friends!

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