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Balsamic Marinated Flank Steak

If you're looking for a go-to Marinated Flank Steak recipe for summer grilling, then obviously, you've come to the right place. Using pantry staples such as punchy balsamic vinegar, hints of sweet brown sugar, garlic and tangy dijon, also make this an easy fuss-free recipe you'll keep for years to come.

Ingredients

    • 1 2 lb flank steak
    • 1/4 cup balsamic vinegar
    • 1 tbsp 1 tbsp brown sugar
    • 2 tsp favorite steak seasoning (preferably one with black pepper, salt, garlic and onion)
    • 2 tsp dijon
    • 1/4 cup orange juice
    • 2 large garlic cloves, grated
    • Tomato Marmalade
    • 5 roma tomatoes seeded cored and roughly chopped
    • 2 tsp tomato paste
    • 1/2 small red onion, diced
    • 1 large garlic clove,, minced
    • 2 tbsp canola oil
    • 1 1/2 tbsp lemon juice
    • 1 tbsp + 2 tsp apple cider vinegar
    • 2 tbsp sugar
    • 1 1/2 tsp salt
    • Pinch of red pepper flakes (optional)

Directions

  1. Add the vinegar, orange juice, garlic, brown sugar, steak seasoning and dijon mustard to a large ziplock bag or shallow dish. Stir to combine.
  2. Add the steak to the marinade. Marinate for at least two hours and up to five (or overnight).
  3. Preheat the grill to 450 degrees. Clean the grill as best you can. Brush the grates with canola oil. Remove the steak from the marinade and let any excess drip off. Season both sides of the steak generously will salt. I tend to do one teaspoon of salt for every pound of meat.
  4. Cook, without moving for 4-5 minutes. Flip over and cook another 1-2 minutes until an instant read thermometer reaches 135 degrees.
  5. Remove the steak from the grill and transfer to a plate. Cover with foil. Let the steak rest for 10 minutes.
  6. Transfer the steak to a cutting board. Slice the steak in very thin pieces against grain. You'll want to place the steak in front of you horizontally (long ends left to right). Use a sharp knife to cut the steak vertically. (See photo.)
  7. I like to serve with blue cheese and tomato marmalade but it's wonderful over salads, served with pasta or really anything.