Grilled Flank Steak with Tangy Balsamic Marinade

There’s nothing better than a perfectly grilled steak, so I’m sharing my go-to method for Grilled Flank Steak and my favorite balsamic marinade.

Recently we went to a friend’s for dinner. We brought the meat and salad; they provided sides and dessert — the strawberry shortcake was unforgettable. I first learned this recipe from a childhood classmate. Years later we reconnected online and the recipe became a staple.

This is now our favorite way to cook flank steak. Marinate it, cook it quickly over high heat, and slice it thin — the result is tender, flavorful beef you’ll want again and again.

What is Flank Steak?

Flank steak is a long, flat, lean cut with pronounced muscle fibers. It’s intensely beefy but can be a bit tough if not prepared correctly. A good marinade and quick, high-heat cooking make it much more tender.

When marinated, seared, and sliced thin against the grain, flank steak becomes surprisingly tender and melts in your mouth.

What’s in the Marinade?

It might look like a lot of ingredients, but most are pantry staples. This is what you’ll need:

• Soy Sauce – adds savory depth and saltiness to balance the sweet elements.
• Oil – vegetable oil works well; olive oil can be used if preferred.
• Dark Brown Sugar – brings sweetness and a deeper molasses note than light brown sugar.
• Worcestershire Sauce – boosts umami and complements beef flavors.
• Dijon Mustard – adds sharpness and helps bind the marinade.
• Garlic – minced garlic lifts and brightens the overall flavor.
• Chives – a mild oniony freshness.
• Black Pepper – provides a bit of heat; soy sauce already supplies salt.
• Balsamic Vinegar – acidity tenderizes the meat and contributes sweet-tangy complexity.

What to Use if You Can’t Find Flank Steak

If flank steak isn’t available, skirt steak or flat iron steak are excellent substitutes. Skirt steak in particular grills beautifully and soaks up marinades well.

What is Another Name for Flank Steak?

Some butchers label flank steak as “London Broil,” though that name is sometimes used for cuts from the round.

How to Keep Flank Steak Tender

Flank steak has long muscle fibers and is quite lean, so a few techniques will maximize tenderness:

• Slice thinly against the grain. Identify the direction of the fibers and cut perpendicular to them to shorten the chew.
• Use a marinade with acid and salt to help tenderize the meat.
• Let the steak rest for about 5 minutes after cooking, loosely tented with foil. This allows the juices to redistribute so slices stay juicy and tender.

How Should Flank Steak be Cooked

• Grilling is ideal: high heat gives a good sear and concentrated flavor while keeping cook time short.
• For minimal grill time, start on high heat and sear each side for about 2 minutes, then reduce to medium and cook another 7–10 minutes total, flipping once. Aim for an internal temperature around 130°F for medium-rare; cook a bit longer for medium.
• Because it’s lean, flank steak is best served rare to medium. Overcooking will make it tough.
• Pan-searing or broiling are options, but grilling yields the best caramelization and flavor.

What to Eat with Flank Steak

Flank steak makes a great main dish alongside mashed potatoes or roasted fingerlings. A crisp side salad, grilled corn, or roasted vegetables are also excellent complements. You can also use sliced flank steak in salads or tacos for versatile meals.

This balsamic flank steak marinade is bold and turns an often-tough cut into a tender, juicy favorite. It’s a summer grilling staple for us.

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