Grilled Balsamic and Garlic Flank Steak Recipe

Let me introduce you to a serious showstopper: Grilled Balsamic and Garlic Flank Steak. With juicy, tender slices of perfectly grilled beef bathed in a tangy, garlicky marinade, this recipe will transform your next cookout or weeknight dinner into a special occasion. The best part? It’s shockingly easy, yet the results feel gourmet every single time.

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Ingredients You’ll Need

The magic of this Grilled Balsamic and Garlic Flank Steak is all in the balance of bold, fresh flavors. Each ingredient is essential, working together to create melt-in-your-mouth tenderness and an irresistible tangy kick.

• Balsamic vinegar: Delivers a deep, slightly sweet tang that tenderizes and brightens the steak.
• Extra-virgin olive oil: Adds richness and helps the marinade penetrate the meat for incredible juiciness.
• Large garlic clove: Fresh garlic infuses bold, aromatic flavor into every bite (don’t skimp!).
• Thyme leaves: A touch of herbaceous thyme brings freshness and depth—dried or fresh both work.
• Flank steak (2 1/2 lbs): No other cut caramelizes and slices quite like flank; it’s the star of this dish.
• Kosher salt: Essential for proper seasoning and drawing out the meat’s savoriness.
• Freshly ground black pepper: Adds just the right amount of spice and warmth.

Variations

It’s so easy to personalize Grilled Balsamic and Garlic Flank Steak—just swap, spice, or adjust to make it totally your own. Don’t be afraid to experiment with new flavors or accommodate what you have on hand!

• Different Herbs: Replace thyme with rosemary, oregano, or basil for a new flavor twist.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of cayenne to the marinade for gentle heat.
• Citrusy Brightness: Mix in a little lemon or orange zest for extra zing and freshness.
• Alternate Proteins: Try this marinade with skirt steak, sirloin, or even boneless chicken breasts for delicious variety.

How to Make Grilled Balsamic and Garlic Flank Steak

Step 1: Blend the Marinade

Add the balsamic vinegar, olive oil, garlic, and thyme to a blender, then puree until it’s completely smooth and fragrant. This quick blend creates a powerful marinade that soaks deep into the steak—don’t forget to scrape down the sides so all those bold flavors get mixed in!

Step 2: Marinate the Steak

Place your beautiful flank steak into a large glass or ceramic dish and pour the marinade all over. Use tongs to turn the steak and make sure it’s well coated. Let it stand at room temperature for just 5 minutes—the acidity of the balsamic goes to work quickly.

Step 3: Preheat and Season

Heat your grill or grill pan over moderately high heat so it’s hot and ready. Just before grilling, generously season both sides of the steak with plenty of kosher salt and freshly ground black pepper for a flavorful crust.

Step 4: Grill to Perfection

Lay the steak on the hot grill and cook for about 8 minutes per side, turning just once for gorgeous grill marks and juicy, medium doneness. The balsamic marinade caramelizes into a flavorful crust—so tempting!

Step 5: Rest and Slice

Transfer the grilled steak to a cutting board and let it rest for 10 minutes. This step is the secret to keeping every bite tender and juicy. When ready, slice thinly, cutting against the grain for the best texture, and serve while warm.

How to Serve Grilled Balsamic and Garlic Flank Steak

Garnishes

Finish your platter with a sprinkle of fresh herbs like chopped parsley or thyme for color and freshness. A drizzle of extra balsamic reduction or a few flakes of sea salt just before serving takes this Grilled Balsamic and Garlic Flank Steak right over the top—total restaurant vibes!

Side Dishes

This steak pairs beautifully with classic sides like roasted potatoes, grilled vegetables, or a big, crisp green salad. Or try serving it with creamy polenta, baked sweet potatoes, or even garlicky rice for a meal that’ll have everyone asking for seconds.

Creative Ways to Present

Sliced steak looks gorgeous fanned out on a wooden board, topped with a few herb sprigs and lemon wedges. Or, pile it into tortillas for steak tacos, layer over greens for an epic salad, or serve with crusty bread for make-your-own steak sandwiches—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Let leftover steak cool to room temperature, then wrap tightly or store in an airtight container in the fridge. The flavors actually deepen after a day, making sandwiches and salads even next-level.

Freezing

Sliced Grilled Balsamic and Garlic Flank Steak freezes surprisingly well! Package slices in freezer bags or airtight containers, separating layers with parchment, and freeze for up to two months. Just thaw overnight in the fridge when you’re ready to use it.

Reheating

For the juiciest results, let steak come to room temperature first, then reheat gently—either in a skillet over low heat with a splash of broth, or wrapped in foil in a 275ºF oven. Microwaving is quick but can make it a tad tough, so if you go this route, use short bursts.

FAQs

Final Thoughts

If you’re craving a meal that delivers maximum flavor for minimum effort, you owe it to yourself to try Grilled Balsamic and Garlic Flank Steak. It’s a tried-and-true crowd-pleaser that feels a little fancy but is totally doable any night of the week. Fire up that grill and prepare for rave reviews!

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