Grilled Balsamic and Soy Marinated Flank Steak is the ultimate answer to turning a tough, affordable cut of meat into a tender, mouthwatering main dish. This recipe is a go-to for summer grilling, combining rich umami flavors from soy sauce with the tangy sweetness of balsamic vinegar to create a bold, savory marinade. Ideal for busy weeknights or weekend barbecues, it delivers gourmet taste with minimal effort. In just under an hour, you can transform flank steak into a restaurant-quality meal. Whether you’re a grill master or a home cook, this steak recipe is destined to become a household favorite.
Why You’ll Love This Recipe
- Bold, Balanced Flavor – The marinade’s mix of vinegar, soy, garlic, and mustard penetrates deep into the meat.
- Tender and Juicy – Flank steak, when grilled and sliced correctly, becomes melt-in-your-mouth delicious.
- Simple and Fast – Just 10 minutes of prep time and a short grill session.
- Perfect for Grilling Season – A summer BBQ crowd-pleaser with professional-level results.
- Great for Meal Prep – Leftovers are fantastic in wraps, salads, or rice bowls.
Ingredients
- ½ onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds flank steak
How to Prepare Grilled Balsamic and Soy Marinated Flank Steak
Transfer the flank steak into a large zip-top bag or a shallow dish.
Evenly pour the marinade over the steak, ensuring it’s fully coated.
Before grilling, remove the steak from the marinade—discard the marinade or boil it if you’d like to use it as a sauce.
To avoid overcooking, use a meat thermometer to monitor the internal temperature accurately.
Gluten-Free Tip: Swap soy sauce with tamari or coconut aminos for a gluten-free version.
No Grill? No Problem: You can also pan-sear the steak in a hot cast-iron skillet or broil it in the oven at high heat.
For best results, always slice the steak thinly across the grain to ensure tenderness.
Storing Leftovers:
- Refrigeration: Keep any leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap the steak securely in plastic wrap and foil, then freeze for up to 2 months.
Helpful Tips
- Marinate Longer for Better Flavor: 8–24 hours yields the most flavor and tenderness.
- Use a Thermometer: Avoid overcooking with a meat thermometer.
- Let It Rest: This prevents juices from running out when slicing.
- Grill Marks = Flavor: Don’t move the steak around too much while grilling.
- Serve with Style: Top with fresh herbs or a splash of reserved, boiled marinade.
Substitutions and Variations
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Sweet Touch: Add 1 tbsp honey or brown sugar for a subtle sweetness.
- Herbs: Swap rosemary for thyme, basil, or oregano.
- Spicy Kick: Mix in crushed red pepper flakes or a dash of hot sauce.
- Different Cuts: Skirt steak or hanger steak also work wonderfully.
Frequently Asked Questions
Can I use this recipe without a grill?
Absolutely. Pan-sear the steak in a cast-iron skillet or broil in the oven on high heat.
How long can I marinate the steak?
You can marinate it for as little as 30 minutes or up to 2 days in the fridge.
Can I use the leftover marinade?
Yes, but only if you boil it for 5–10 minutes to kill bacteria from the raw meat.
What’s the best way to slice flank steak?
Always slice thinly against the grain to maximize tenderness.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm gently in a skillet over medium heat or in the oven at 250°F (120°C). Avoid the microwave to preserve texture.
Conclusion
If you’re looking for a reliable, flavorful, and easy way to impress at the dinner table or grill-out, Grilled Balsamic and Soy Marinated Flank Steak is your answer. Its combination of deep, savory flavor and juicy texture makes it a standout recipe that’s bound to become a staple in your kitchen. Give it a try and taste the magic for yourself—don’t forget to share your results and tag us in your creations! Craving more? Explore our other marinade and grilling recipes to keep your menu exciting all season long.
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Grilled Balsamic and Soy Marinated Flank Steak
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Grilled Balsamic and Soy Marinated Flank Steak is your secret to turning a budget-friendly cut into a bold, juicy, and flavorful grilled masterpiece. With just a few pantry staples and less than an hour from start to finish, this steak is perfect for weeknight dinners or summer BBQs. Slice thinly and serve with your favorite sides or on top of a fresh salad.
Ingredients
½ onion, finely chopped
3 cloves garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce (or tamari for gluten-free)
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
1½ pounds flank steak
Instructions
Transfer the flank steak into a large zip-top bag or a shallow dish.
Evenly pour the marinade over the steak, ensuring it’s fully coated.
Before grilling, remove the steak from the marinade—discard the marinade or boil it if you’d like to use it as a sauce.
To avoid overcooking, use a meat thermometer to monitor the internal temperature accurately.
Gluten-Free Tip: Swap soy sauce with tamari or coconut aminos for a gluten-free version.
No Grill? No Problem: You can also pan-sear the steak in a hot cast-iron skillet or broil it in the oven at high heat.
For best results, always slice the steak thinly across the grain to ensure tenderness.
Storing Leftovers:
- Refrigeration: Keep any leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap the steak securely in plastic wrap and foil, then freeze for up to 2 months.
Notes
Marinate up to 24 hours for deeper flavor.
Swap soy sauce with tamari or coconut aminos for a gluten-free option.
Boil marinade for 5–10 minutes if reusing as sauce.
No grill? Sear in a cast-iron skillet or broil in the oven.
Store leftovers in the fridge for 3 days or freeze up to 2 months.
- Prep Time: 10 minutes Marinate Time: 30 minutes – 24 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approx. 6 oz cooked steak
- Calories: 307
- Sugar: 4g
- Carbohydrates: 8g
- Protein: 22g