Balsamic Marinaded Flank Steak

Ultimate Balsamic Marinated Grilled Flank Steak

Description

A deeply savory balsamic-marinated flank steak grilled hot and fast, then sliced thin and finished with an extra drizzle of balsamic for bold caramelized flavor and tender juicy texture. :contentReference[oaicite:0]{index=0}

Ingredients

2 pounds flank steak
¼ cup Garlic Infused Olive Oil
¼ cup Rosemary Olive Oil
⅓ cup 25 Star Dark Balsamic Vinegar
1 tablespoon Dijon mustard
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Fresh parsley or rosemary for garnish

Instructions

• In a large zip-top bag or shallow dish, combine Garlic Infused Olive Oil, Rosemary Olive Oil, 25 Star Dark Balsamic, Dijon mustard, minced garlic, salt, and black pepper.

• Whisk or shake until fully combined.

• Add flank steak and coat thoroughly in the marinade.

• Refrigerate at least 1 hour or up to overnight for deeper flavor.

• Remove steak from marinade and pat dry well. This helps create better caramelization on the grill.

• Preheat grill to high heat with one slightly cooler side for finishing.

• Grill steak over direct high heat about 2–3 minutes per side until deep grill marks form.

• Move steak to medium heat and continue cooking 3–5 minutes more for medium rare to medium doneness.

• Transfer steak to a cutting board and rest 10 minutes before slicing.

• Slice thinly against the grain and finish with a light drizzle of additional balsamic before serving.

• Garnish with parsley or rosemary if desired.

Chef’s Tip

Always slice flank steak thinly against the grain. This shortens the muscle fibers and gives the steak a much more tender bite.

Flavor Variations

• 25 Star Dark Balsamic creates a rich balanced steakhouse-style marinade
• Fig Dark Balsamic adds deeper earthy sweetness that pairs beautifully with grilled beef
• Add crushed red pepper flakes for subtle heat
• Rosemary Olive Oil creates a more herb-forward grilled steak profile
• Finish with flaky sea salt and a final drizzle of balsamic after slicing for layered flavor

Pairings

Serve with grilled vegetables, roasted potatoes, chimichurri, Caesar salad, garlic bread, or corn on the cob.

Recipe Notes

This marinade works especially well with flank steak, skirt steak, flat iron steak, or tri-tip. The natural sugars in the balsamic help create excellent caramelization and grill marks.

Bring This Recipe to Life

Garlic Infused Olive Oil

Rosemary Olive Oil

25 Star Dark Balsamic

Fig Dark Balsamic