Balsamic-Marinated Grilled Flank Steak Recipe

There’s nothing like a perfectly grilled steak, so I’m sharing my favorite method for Grilled Flank Steak along with a tangy balsamic marinade that tenderizes and amplifies the beefy flavor.

Recently we went to friends’ for dinner. We brought the meat and a salad; they provided sides and dessert — that strawberry shortcake was unforgettable. I originally got this recipe from a childhood classmate I reconnected with years later, and it’s become a household favorite.

Prepared correctly — marinated, quickly seared over high heat, and sliced thin against the grain — flank steak becomes tender, juicy, and deeply flavorful. If you try only one of my recipes this weekend, let it be this one.

What is Flank Steak?

Flank steak is a long, flat, lean cut from the abdominal muscles. It has a pronounced beefy flavor but a firm texture, so it benefits from a marinade and quick, high-heat cooking. When sliced thinly against the grain after a proper rest, it becomes surprisingly tender.

What’s in the Marinade?

This balsamic marinade uses common pantry ingredients to balance savory, sweet, and acidic flavors. You’ll likely have most of these on hand:

• Soy Sauce – Adds savory depth and salt.
• Oil – Vegetable oil works well; olive oil is an alternative.
• Dark Brown Sugar – Adds sweetness and richer molasses notes.
• Worcestershire Sauce – Brings umami and an earthy complexity.
• Dijon Mustard – Adds bright, mild heat and helps bind the marinade.
• Garlic – Fresh minced garlic cuts through richness.
• Chives – Mild oniony freshness.
• Black Pepper – A touch of heat; no extra salt is usually needed because of the soy sauce.
• Balsamic Vinegar – Acid helps tenderize the meat and adds tangy sweetness.

What to Use if You Can’t Find Flank Steak

Good substitutes include skirt steak or flat iron steak. Skirt steak works especially well with bold marinades and high-heat grilling.

What is Another Name for Flank Steak?

Some butchers label flank steak as “London Broil,” though that term can also refer to certain round cuts depending on the shop.

How to Keep Flank Steak Tender

Because flank steak has long muscle fibers and is quite lean, follow these tips for maximum tenderness:

• Slice thinly against the grain — identify the direction of the muscle fibers and cut perpendicular to them.
• Marinate to help tenderize and infuse flavor.
• Let the steak rest for about 5 minutes after cooking so juices redistribute before slicing.

How Should Flank Steak be Cooked

• Grill over high heat for the best sear and flavor. Sear both sides, then reduce to medium and finish cooking to desired doneness.
• A quick cook time keeps the meat juicy: sear 2 minutes per side, then reduce heat and cook 7–10 more minutes, flipping halfway. Aim for 130°F internal for medium-rare, or cook slightly longer for medium.
• Because it’s lean, flank steak is best served rare to medium — avoid well done.
• Pan-searing or broiling are options, but grilling brings the most caramelized flavor.

What to Eat with Flank Steak

Flank steak is versatile. Serve it with mashed potatoes or roasted fingerlings, a crisp side salad, grilled corn, or roasted garlic vegetables. It also makes excellent steak salads and tacos when sliced thin.

This balsamic flank steak marinade is bold and reliably tenderizes the meat. It’s a staple in our summer grilling rotation.

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