Grilled Balsamic and Garlic Flank Steak

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 does double duty here, imparting complex flavor and serving to tenderize the meat by breaking down muscle fibers. Because flank steak is prone to becoming tough, you'll want to make sure not to cook it past medium. To make it even more tender, slice the finished steak thinly across the grain.

How to grill flank steak

Grilling marinated flank steak couldn't be any easier. A blender makes quick work of whizzing up the marinade, which includes balsamic vinegar, olive oil, garlic, and thyme. Equally quick is the meat's soaking period — this recipe requires only five minutes of marinating time before it hits the grill pan.

Yep, we're using a grill pan here to simplify both the cooking and cleanup. After removing your steak from the marinade, season it generously with salt and pepper. Once the pan has preheated, add the meat and cook over moderately high heat until it's about 135°F, around eight minutes per side. The steak will continue cooking to a perfect medium off the heat as it rests for 10 minutes on the cutting board.