Marinated Flank Steak
Marinated Flank Steak
Ingredients
For the Marinade
- 3/4 cup balsamic vinegar
- 2 tablespoons olive oil, to 3 tablespoons
- 1 pinch red pepper flake
- 1 onion, roughly sliced
- 6 garlic cloves, crushed and roughly chopped
- 1/2 bunch parsley, roughly chopped
- 1/2 bunch thyme, roughly chopped
For the Steak
- 1 flank steak, whole
Instructions
- 1
In a medium bowl, combine the balsamic vinegar, olive oil, and red pepper flakes. Whisk these ingredients together until well incorporated.
⏱️ 2 min
- 2
Roughly slice the onion, crush and roughly chop the garlic cloves, and roughly chop the parsley and thyme. Add all of these prepared aromatics and herbs to the liquid marinade in the bowl.
⏱️ 5 min
- 3
Mix all the marinade ingredients thoroughly until well combined, ensuring the herbs and aromatics are evenly distributed.
⏱️ 1 min
- 4
Place the whole flank steak in a large, non-reactive container or dish. Pour the prepared marinade over the flank steak, ensuring the entire steak is thoroughly coated. You may need to turn the steak a few times to achieve this.
⏱️ 2 min
- 5
Cover the container and refrigerate the steak, allowing it to marinate for at least 2 hours, or preferably 4-6 hours, and up to 12 hours for maximum flavor. Flip the steak halfway through the marinating time if possible.
⏱️ 120 min
- 6
Preheat your grill to medium-high heat (approximately 400-450°F). Remove the steak from the marinade, allowing any excess to drip off. Discard the used marinade.
⏱️ 5 min•🌡️ 425
- 7
Place the marinated flank steak on the hot grill. Grill for 5-7 minutes per side for medium-rare, or longer for desired doneness. The exact cooking time will depend on the thickness of your steak and the heat of your grill.
⏱️ 12 min
- 8
Flip the steak halfway through the cooking process to ensure even searing and doneness.
- 9
Once cooked to your preference (an internal temperature of 130-135°F for medium-rare), remove the steak from the grill and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 10
Slice the grilled steak against the grain into thin strips. Serve immediately with your favorite side dishes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Flank Steak
For the Marinade
- 3/4 cup balsamic vinegar
- 2 tablespoons olive oil, to 3 tablespoons
- 1 pinch red pepper flake
- 1 onion, roughly sliced
- 6 garlic cloves, crushed and roughly chopped
- 1/2 bunch parsley, roughly chopped
- 1/2 bunch thyme, roughly chopped
For the Steak
- 1 flank steak, whole
Instructions
- 1
In a medium bowl, combine the balsamic vinegar, olive oil, and red pepper flakes. Whisk these ingredients together until well incorporated.
⏱️ 2 min - 2
Roughly slice the onion, crush and roughly chop the garlic cloves, and roughly chop the parsley and thyme. Add all of these prepared aromatics and herbs to the liquid marinade in the bowl.
⏱️ 5 min - 3
Mix all the marinade ingredients thoroughly until well combined, ensuring the herbs and aromatics are evenly distributed.
⏱️ 1 min - 4
Place the whole flank steak in a large, non-reactive container or dish. Pour the prepared marinade over the flank steak, ensuring the entire steak is thoroughly coated. You may need to turn the steak a few times to achieve this.
⏱️ 2 min - 5
Cover the container and refrigerate the steak, allowing it to marinate for at least 2 hours, or preferably 4-6 hours, and up to 12 hours for maximum flavor. Flip the steak halfway through the marinating time if possible.
⏱️ 120 min - 6
Preheat your grill to medium-high heat (approximately 400-450°F). Remove the steak from the marinade, allowing any excess to drip off. Discard the used marinade.
⏱️ 5 min•🌡️ 425 - 7
Place the marinated flank steak on the hot grill. Grill for 5-7 minutes per side for medium-rare, or longer for desired doneness. The exact cooking time will depend on the thickness of your steak and the heat of your grill.
⏱️ 12 min - 8
Flip the steak halfway through the cooking process to ensure even searing and doneness.
- 9
Once cooked to your preference (an internal temperature of 130-135°F for medium-rare), remove the steak from the grill and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 10
Slice the grilled steak against the grain into thin strips. Serve immediately with your favorite side dishes.
⏱️ 3 min