Grilled Balsamic and Garlic Flank Steak Recipe

If you crave bold, zesty flavors and love a meal that feels both special and simple, Grilled Balsamic and Garlic Flank Steak is destined to become your new go-to dinner. This recipe gives you tender, juicy steak with that irresistible balance of tangy balsamic, savory garlic, and fresh herbs—all caramelized to perfection over a hot grill.

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Ingredients You’ll Need

It’s almost magic how just a few thoughtfully chosen ingredients can transform a humble cut of beef into something so crave-worthy. Each addition brings its own character, harmonizing into that signature taste and tender texture that makes Grilled Balsamic and Garlic Flank Steak unforgettable.

• Balsamic vinegar: Adds tangy sweetness that balances the savory richness of the steak.
• Extra-virgin olive oil: Helps carry all the flavors and ensures juicy, tender bites.
• Large garlic clove: Fresh garlic brings a bold, aromatic bite (don’t be shy—mince it finely or crush for even more flavor).
• Thyme leaves: Earthy thyme gives a subtle herbal lift that plays so nicely with the balsamic and beef.
• Flank steak (about 2 1/2 pounds): This lean yet full-flavored cut is ideal for marinating and grilling—you’ll want to slice it thinly across the grain for maximum tenderness.
• Kosher salt: Essential for seasoning the steak, enhancing all those bold flavors.
• Freshly ground black pepper: A generous grind adds bright, spicy contrast to the rich meat.

Variations

There’s plenty of room to make this Grilled Balsamic and Garlic Flank Steak recipe your own. Try switching things up based on what’s in your pantry or to fit your favorite flavor profiles—it’s so easy to adapt!

• Citrus Kick: Add a squeeze of fresh lemon or orange juice to the marinade for a bright, sunny tang.
• Fresh Herbs Medley: Swap or add rosemary, parsley, or oregano for a different herbal dimension.
• Spicy Twist: Toss in a pinch of crushed red pepper flakes or a dash of smoked paprika for subtle heat and smokiness.
• Alternative Protein: Use the same marinade for chicken breasts or portobello mushrooms for a delicious non-beef option.

How to Make Grilled Balsamic and Garlic Flank Steak

Step 1: Make the Marinade

Combine balsamic vinegar, extra-virgin olive oil, garlic, and thyme in a blender. Blitz until smooth—the mixture should smell wildly fragrant and look glossy. This magical marinade is what transforms the steak from ordinary to mouthwateringly memorable.

Step 2: Marinate the Steak

Lay your flank steak in a large glass or ceramic dish and pour the marinade all over, making sure every inch of meat is coated. Let it sit for five minutes at room temp—it’s quick, but enough to infuse real flavor while you prep the grill.

Step 3: Grill to Perfection

Heat your grill or grill pan over moderately high heat until nice and hot. Pat the steak dry, season with a generous sprinkle of kosher salt and black pepper, and then lay it down with a sizzle. Grill about 8 minutes per side, turning once, for a gorgeous char and juicy, medium doneness.

Step 4: Rest and Slice

Move the grilled steak to a cutting board and let it rest for 10 minutes—this crucial pause keeps all those tasty juices inside. Slice thinly against the grain for fork-tender bites that show off the marbled, flavor-soaked interior.

Step 5: Serve and Savor

Arrange the juicy slices beautifully on a serving platter or individual plates. Drizzle with any extra juices from the board, add your favorite garnishes, and gather everyone around. Grilled Balsamic and Garlic Flank Steak is ready to wow!

How to Serve Grilled Balsamic and Garlic Flank Steak

Garnishes

Bursting with flavor straight off the grill, this steak shines with a sprinkle of flaky sea salt, a shower of fresh chopped parsley, or even a few shavings of Parmigiano-Reggiano for a touch of luxury. Add lemon wedges on the side for a zippy finish.

Side Dishes

Round out your meal with grilled veggies, creamy mashed potatoes, or a simple arugula salad dressed in lemon and olive oil. I also adore it with roasted potatoes or atop a bed of garlicky sautéed greens—the steak’s richness makes any side feel extra special.

Creative Ways to Present

Slice Grilled Balsamic and Garlic Flank Steak thin and fan it out on a rustic wooden board for family-style serving, pile it into warm tortillas with crunchy slaw for steak tacos, or arrange atop a crisp green salad for an impressive lunch. Leftovers? Try a steak sandwich with grilled onions!

Make Ahead and Storage

Storing Leftovers

Let any leftover steak cool completely, then seal it in an airtight container and pop it in the fridge. It will stay delicious for up to 3 days, perfect for meal prepping or next-day sandwiches and salads.

Freezing

If you’d like to freeze extra Grilled Balsamic and Garlic Flank Steak, wrap individual slices tightly in plastic wrap and place in a freezer bag. They’ll keep well for up to 2 months—just thaw in the fridge overnight before using.

Reheating

For the juiciest results, gently reheat slices in a skillet with a splash of broth or water over low heat, just until warmed through. Alternatively, cover and microwave in short bursts to avoid overcooking—nothing beats tender, just-warmed steak.

FAQs

Final Thoughts

If you’re ready to wow your tastebuds (and your dinner guests!) with a meal that’s both bold and beautifully simple, you just have to try Grilled Balsamic and Garlic Flank Steak. I hope it brings as much excitement to your table as it does to mine—happy grilling!

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