Balsamic Marinated Flank Steak

Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.

  • 30
    min
  • 6
    SERVINGS
  • 183
    Cal
  • 24 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Flank Steak (about 1-1/2 pounds)
Balsamic Marinade:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil leaves
  • 1 1/2 teaspoons Dijon-style mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sugar

Cooking:

  1. Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Nutrition Information

Butcher Counter

Balsamic Marinated Flank SteakFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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