If you’re craving a steak that bursts with layers of flavor and melts in your mouth, you’ve got to try this Grilled Balsamic and Garlic Flank Steak Recipe. It’s one of those dishes that turns an everyday meal into a special occasion without any fuss. The tangy balsamic vinegar, fragrant garlic, and fresh thyme come together to create a marinade so irresistible it seeps deep into the steak, while the quick grill adds that perfect char and smoky finish. Whether you’re grilling for a casual dinner or trying to impress guests, this recipe delivers a tender, juicy steak with a simple yet sophisticated taste that everyone will love.
Ingredients You’ll Need
Don’t let the short list fool you—these ingredients are the heart and soul of the dish. Each one plays a crucial role, balancing acidity, freshness, and richness to elevate the natural beefy flavor and texture of the flank steak.
- Balsamic vinegar: Adds a deep, tangy sweetness that tenderizes the meat perfectly.
- Extra-virgin olive oil: Provides a smooth, fruity base for the marinade and helps lock in juiciness.
- Garlic clove: Packs an aromatic punch that enhances every bite.
- Thyme leaves: Fresh thyme brings a subtle earthiness and complexity.
- Flank steak (2 1/2 pounds): A lean cut perfect for quick grilling; great for absorbing marinades.
- Kosher salt: Essential for seasoning and bringing out all the natural flavors.
- Freshly ground black pepper: Adds just the right spicy kick to balance the marinade.
How to Make Grilled Balsamic and Garlic Flank Steak Recipe
Step 1: Gather and Prepare Your Ingredients
First things first, make sure you have everything at hand. Fresh garlic and thyme really make a difference here, so don’t skimp. Measuring out your balsamic vinegar and olive oil ensures a marinade that’s perfectly balanced.
Step 2: Blend the Marinade
Pop the balsamic vinegar, extra-virgin olive oil, garlic, and thyme leaves into a blender or food processor. Puree everything until it’s smooth and fragrant. This smooth marinade coats the steak evenly, infusing it with a burst of layered flavors.
Step 3: Marinate the Flank Steak
Place your flank steak in a large glass or ceramic dish to avoid any reaction with the vinegar. Pour the marinade over the steak and let it soak up all those delicious flavors for just 5 minutes. This short marinade time is enough to tenderize the meat without overpowering it.
Step 4: Season and Preheat Grill
While your steak is marinating, preheat a grill pan to moderately high heat. Season the flank steak generously with kosher salt and freshly ground black pepper to bring all the flavors together and enhance the natural umami of the beef.
Step 5: Grill to Perfection
Grill the steak for about 8 minutes on each side, turning once. You’re aiming for a lovely medium doneness that keeps the steak juicy and tender. The grill pan’s high heat builds a perfect crust that locks in all those wonderful marinade flavors.
How to Serve Grilled Balsamic and Garlic Flank Steak Recipe
Garnishes
To highlight the steak’s robust flavors, a sprinkle of freshly chopped parsley or a few thyme sprigs add a refreshing herbal note. A drizzle of extra balsamic glaze or a light squeeze of lemon juice at serving heightens the vibrancy and adds a touch of elegance.
Side Dishes
This steak pairs beautifully with grilled vegetables like asparagus or bell peppers, which echo the charred, smoky theme. Roasted baby potatoes or a creamy polenta also make for hearty companions, rounding out the meal with satisfying textures and flavors.
Creative Ways to Present
Slice the steak thinly against the grain for the most tender bites, and arrange the slices fanned out on a wooden board for an inviting, rustic look. Serving with a small bowl of the leftover marinade reduced to a glaze offers guests a chance to dip or drizzle for an extra flavorful experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover steak, store it in an airtight container in the refrigerator. It keeps well for up to 3 days and remains delicious when properly chilled.
Freezing
You can freeze cooked flank steak slices, wrapped tightly in foil or plastic wrap and placed in a freezer bag. This locks in moisture and flavor for up to 2 months. Just thaw in the fridge before reheating.
Reheating
To reheat without drying out your steak, warm it gently in a skillet over low heat or in the oven wrapped in foil. Adding a splash of broth or water helps maintain juiciness.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is perfect for this marinade and grilling style, you can substitute skirt steak or hanger steak for a similar flavor and texture.
How long should I marinate the steak?
The recipe calls for only 5 minutes, which is enough for flank steak due to its thinness and meat fibers. Marinating longer can intensify the flavor, but over 2 hours might make the texture mushy.
What if I don’t have a grill pan?
No worries! You can cook your flank steak on an outdoor grill or even a cast-iron skillet. Just make sure the cooking surface is hot enough to create that lovely sear.
Can I prepare the marinade in advance?
Yes, the marinade can be made ahead and stored in the fridge for up to 2 days. This makes the cooking process even quicker and helps flavors deepen overnight if you choose to marinate longer.
How do I know when the steak is done?
For medium doneness, aim for about 8 minutes per side on moderately high heat. If you use a meat thermometer, look for an internal temperature around 135°F before resting—it will rise slightly to perfect medium.
Final Thoughts
I can’t recommend this Grilled Balsamic and Garlic Flank Steak Recipe enough—it’s truly a game changer for busy weeknights or casual weekend dinners. The simplicity of the ingredients combined with the punch of bold, fresh flavors makes it one you’ll return to again and again. Give it a try, invite some friends over, and enjoy every juicy, flavorful bite!
Print
Grilled Balsamic and Garlic Flank Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Balsamic and Garlic Flank Steak recipe offers a flavorful and tender steak marinade featuring balsamic vinegar, garlic, and thyme. Perfect for a quick yet impressive weeknight dinner, this dish is grilled to a juicy medium doneness and seasoned simply with salt and pepper to highlight the marinade’s rich flavors.
Ingredients
Marinade
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon thyme leaves
Steak
- 1 (2 1/2-pound) flank steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients: Collect all necessary ingredients including balsamic vinegar, olive oil, garlic, thyme, flank steak, kosher salt, and freshly ground black pepper to prepare for the marinade and grilling process.
- Prepare marinade components: Peel the garlic and measure out balsamic vinegar, olive oil, and thyme leaves so they are ready to be combined.
- Blend marinade: In a blender, combine the balsamic vinegar, extra-virgin olive oil, garlic clove, and thyme leaves.
- Puree marinade: Blend the ingredients until the mixture is smooth and well emulsified, ensuring flavors are evenly distributed.
- Marinate the steak: Place the flank steak in a large glass or ceramic dish and pour the freshly made marinade over it, coating the steak thoroughly.
- Let steak marinate: Allow the steak to marinate for 5 minutes at room temperature to absorb the flavors.
- Preheat grill pan: Heat a grill pan over moderately high heat until hot and ready for grilling.
- Season and grill steak: Season the flank steak generously with kosher salt and freshly ground black pepper. Place the steak on the grill pan and cook for about 8 minutes on one side, then flip and cook for another 8 minutes until the steak reaches medium doneness.
Notes
- For a more intense flavor, marinate the steak for up to 2 hours in the refrigerator.
- Let the steak rest for 5-10 minutes after grilling before slicing to retain juices.
- Slice the flank steak thinly against the grain for maximum tenderness.
- Use a meat thermometer to check doneness: medium is about 140-145°F (60-63°C).
- This marinade can also be used for other cuts of beef or chicken.
