Balsamic Marinated Flank Steak


A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while it soaks overnight.

Active Time:
25 mins
Total Time:
4 hrs 30 mins
8 servings

Flank steak is recognized for its bold, beefy taste. The long, flat cut comes from the abdominal muscles of the cow, making for lean, relatively chewy meat that's often used interchangeably with skirt steak. The balsamic vinegar in the marinade not only imparts complex flavor but also serves to tenderize the meat by breaking down muscle fibers; it comes together quickly in a blender with garlic, rosemary, oregano, and a touch of mustard. A quarter cup is reserved to drizzle over the finished steak.

How to cook flank steak

Once the steak has been soaked in the marinade, all that's left is a quick stint on the grill. Remove it from the marinade, letting the excess drip off the meat. Season it with salt and freshly ground pepper, then grill it over moderate heat on oiled grates until it's lightly charred, 10 to 12 minutes, turning occasionally. Because flank steak is prone to becoming tough, it's cooked here just until it reaches medium rare — it should register 125°F on an instant-read thermometer.

Let the steak rest for a full five minutes on a carving board; it will continue to cook off the heat as the juices get redistributed, moving from the edges of the meat back to evenly throughout the center. To make it even more tender, slice the finished steak thinly across the grain. Serve it over toasted bread with grilled vegetables or use it as the basis for an epic steak sandwich.


  • 2 garlic cloves, sliced

  • 1 tablespoon rosemary leaves

  • 1 tablespoon dried oregano

  • 2 tablespoons whole-grain mustard

  • 1/2 cup balsamic vinegar

  • 1 cup extra-virgin olive oil, plus more for grilling

  • Kosher salt

  • Freshly ground black pepper

  • 1 (3-pound) flank steak


  1. In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

  2. Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

  3. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°F, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Balsamic Marinated Flank Steak
William F. Dickey II

Serve with

While you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everything over toasted bread, then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak.

Suggested pairing

A juicy, spicy Portuguese red.

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