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
Scale
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.
