Garlic Balsamic Flank Steak
Simple, perfect marinade for flank steak.
Servings people
Equipment
- 1 9x13 Baking Casserole Dish for marinating
Ingredients
- 2 pounds flank steak scored. See post for details.
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 4 tablespoon Worcestershire
- 4 tablespoons 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.
- 2 teaspoons dijon mustard
- 4-5 cloves garlic crushed or finely minced
- Kosher salt and black pepper
Instructions
- Combine all marinade ingredients except salt and pepper in a 9 x 13 pan and whisk until smooth. Lay your flank steak in the pan, turning a few times to cover in marinade. Marinade at least 6-8 hours minimum for best results, and overnight is great as well. During the marinade process, flip your meat at least once to evenly distribute.
- Preheat outdoor grill or indoor broiler to high heat. Remove meat from marinade and salt and pepper one side. Place that side down on the grill or facing up if you're broiling in the oven. Cook for about 5 minutes on each side, sprinkling remaining side with salt and pepper when flipping.
- Cooking time will vary depending on steak size. Check for temperature in the thickest portion and remove from heat around 135-140 degrees for medium rare. Flank Steak cooked to the upper 140's and beyond has a tendency to be tough so try not to overcook!
- Cover with foil after removing from heat for at least 5 minutes before slicing. Always slice against the grain- for flank steak, that means slice parallel to the shorter side of the rectangle.
Notes
- 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, do not cook past medium-rare and 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.
- To cook indoors, simply place on a broiler pan and cook for about 5-6 minutes on each side, until desired doneness is reached.
Nutrition
Serving: 6oz, Calories: 306kcal, Carbohydrates: 4g, Protein: 33g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 91mg, Sodium: 247mg, Potassium: 619mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 10IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 3mg
Calories: 306kcal
Cost: $20
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