Description
This grilled flank steak recipe is a flavorful and juicy dish that is perfect for a barbecue or a family dinner. The steak is marinated in a delicious blend of olive oil, soy sauce, balsamic vinegar, and spices, then grilled to perfection. Serve it sliced thinly against the grain for maximum tenderness and flavor.
Ingredients
Units
Scale
Marinade:
- 1 1/2 - 2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon dried dill weed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground coriander
Instructions
- Prepare Marinade: Whisk all marinade ingredients together in a freezer-size ziplock bag, reserving 2 tablespoons for later.
- Marinate Steak: Add steak to the bag, remove excess air, and seal. Massage marinade into the steak and refrigerate for 2-12 hours.
- Grill Steak: Preheat grill to medium-high heat. Grill steak for 5-6 minutes per side until desired doneness.
- Rest and Serve: Let the steak rest for 10 minutes before slicing. Slice thinly against the grain and drizzle with reserved marinade.
Notes
- Pound the steak to an even thickness for tenderization.
- Don’t marinate for more than 12 hours.
- Bring steak to room temperature before cooking.
- Clean and grease the grill well for beautiful grill marks.
- Flip the steak only once for a caramelized crust.
- Use a meat thermometer to check doneness.
- Let steak rest before slicing for juicy results.
- Slice steak against the grain for tenderness.
- Various cooking methods and flank steak temperature guidelines provided.
- Storage, reheating, and freezing instructions included.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
