Garlic Balsamic Flank Steak

Flank steak has been a staple in my house since I was a kid. It does especially well in a marinade, which both tenderizes and adds flavor. For summer months it’s fantastic on the grill, or you can always pop it under your broiler inside. This simple marinade takes just minutes to mix up from normal pantry ingredients. It’s how I cook flank steak the majority of the time! Pair it with your favorite sides, like simple vegetables and rice or potatoes and you have a lovely, easy meal.

Ingredient Notes

Flank Steak – Flank steak is a long, flat cut of meat, so it is sold with the ends tucked under in a sort of roll. Some stores sell it vacuum sealed on the top shelf. Ask someone in the meat department if you have trouble finding it!
Marinade
- Balsamic vinegar
- Rice wine vinegar
- Worcestershire sauce
- Oil – Use an oil of your choice. I tend to use vegetable oil over olive oil in this recipe because olive oil will solidify in the fridge.
- Dijon mustard
- Fresh garlic
- Kosher salt and black pepper

How to Make Garlic Balsamic Flank Steak

Marinate

I make my marinade directly in a 9×13 pan because flank steak is about that size and shape and fits nicely, letting the most surface area have contact with the marinade. We have balsamic vinegar for sweetness, rice vinegar for acidity, Worcestershire, garlic and Dijon for flavor and oil, which helps all of those great flavors adhere to the meat. Marinating flank steak is pretty much essential for tenderizing.
Place your steak in the pan and flip it a few times to evenly distribute the marinade. Cover with plastic and store in the fridge for at least 6-8 hours, and even overnight. I like to score my flank steak with a knife or poke all over with a fork before putting it in the marinade so it can really soak up those flavors.

Cook Your Flank Steak

You can cook flank steak in a variety of ways, but my favorite is under the broiler or on the grill. Cook for about 5 minutes per side, but that will vary depending on the size of your steak. Check temperature in the thickest part with a digital thermometer and remove from heat at about 140°F. Tent with foil and let rest for at least 5 minutes before slicing.
When ready to serve, slice against the grain into thin slices and enjoy!

Storing and Other Tips

Store leftover steak in an airtight container or tightly wrapped in foil in the fridge. Use within 3 days for best results.
Marinating helps tenderize flank steak, but it is often still a firmer cut of meat than other steaks. For best results, make sure your carving knife is nice and sharp so you can cut the slices nice and thin.
Flank steak cooks up fast! Because it’s so thin, it’s easy to go from not cooked enough to over cooked very quickly. Keep an eye on the internal temperature and remember that it will continue to cook while it’s resting before slicing. For the best texture an flavor, you want some pink in there, so be sure to follow the instructions to remove it from the grill when it reaches 140°F.

Frequently Asked Questions

Is flank steak the same thing as London broil or skirt steak?

London broil was originally another name for flank steak, but the name has evolved to describe other large, lean cuts of beef such as top round. Skirt steak is often sold right next to flank steak in similar packaging and is a thinner cut. All of these cuts are often used in somewhat similar ways but flank steak is my choice for this particular recipe!

What can I do with leftover Garlic Balsamic Flank Steak?

I personally do not like to reheat flank steak unless it’s being added to a rice bowl or being mixed with other ingredients. My favorite way to use up the leftovers is in a salad dressed with a great balsamic vinegar and olive oil.

I don’t have a grill, can I cook this indoors?

You bet! Place steak on a broiler pan and broil for approximately 5 minutes on each side. Cook until thickest portion reaches 140° on an instant read thermometer (for medium-rare, thinner portions will automatically be cooked more done) .