Balsamic Flank Steak

by Kevin on June 18, 2013 · 0 comments

Balsamic Flank Steak Recipe

Beef, how I love you.  Maybe I love you so much because I don’t get to see very much of you.  It’s kind of like the forbidden fruit.  If I had it more often, I probably wouldn’t love it as much.

Did I just say that?  That’s not true.  I’d love it just as much as I do now, I’d just be fatter.

Balsamic Flank Steak Recipe

So flank steak is expensive.  If you’re going to get it, make sure you have a delicious recipe.  We can help with that part.  Have you been properly introduced to my dear friend, Balsamic vinegar?  If you haven’t, now is the time.  Sometimes the simplest of recipes can be the tastiest if you use the right ingredients – and balsamic falls under the category of right ingredients.

Oh, and try to talk the children into eating hot dogs or chicken.  Unfortunately, my kids know the smell of beef from miles away, and they flock to it.  We have to hide it from them.  I try to put all the vegetables they don’t like all around it to make it look less appealing, but it usually doesn’t work.  Of course it doesn’t work!  It’s beef!

Balsamic Flank Steak Recipe

Anyway, you’re going to want to make this.  It’s really good, quick enough to make during the week and super easy.  Just you wait for the leftovers this scrumptious steak provides (coming soon).  You’ll be happy you bought a bigger steak.

And hid it from your children.


Balsamic Flank Steak Recipe


Balsamic Flank Steak

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Balsamic Flank Steak


  • Marinade:
  • 1/4 cup of balsamic vinegar
  • 2 tbn soy sauce
  • 2 tbn dark brown sugar
  • 1 garlic clove
  • 1 tsn fresh chopped rosemary
  • 1/4 cup olive oil
  • 2-3 pound flank/skirt steak
  • (If more liquid is needed, add 1/4c red wine - yum!)


  1. Mix the ingredients together. Let the steak marinate for at least 5 hours but preferably overnight.
  2. Set up your grill for direct cooking.
  3. Sear over incredibly high heat (400+) - for about 5-7 minutes on each side.
  4. It looks like such a thin cut of meat, but it takes a little longer than you might expect. Feeling the meat is how I gage where it's at, or use an instant read thermometer. We prefer our beef at medium (140), but cook yours longer or less depending on your preference.
  5. Slice against the grain and enjoy!

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