Balsamic Flank Steak is a savory, tangy main dish featuring lean beef marinated in balsamic vinegar, garlic, herbs, and a touch of honey, then grilled or seared to juicy perfection and sliced thin.
Ingredients
1 1/2 pounds flank steak
1/3 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary or thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Instructions
-
In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey, garlic, rosemary or thyme, pepper, and salt.
-
Place flank steak in a shallow dish or resealable bag and pour marinade over the meat, coating evenly.
-
Cover and refrigerate for 2 to 8 hours.
-
Remove steak from refrigerator 30 minutes before cooking.
-
Preheat grill or cast-iron skillet over medium-high heat.
-
Remove steak from marinade and discard used marinade.
-
Cook steak for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 130 to 135°F.
-
Transfer steak to a cutting board and let rest for 10 minutes.
-
Slice thinly against the grain and serve.