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Sliced balsamic flank steak on a cutting board with fresh herbs around it.
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Juicy Grilled Balsamic Marinated Flank Steak

Fire up your grill for this grilled balsamic marinated flank steak! This recipe uses a marinade with balsamic vinegar, garlic, herbs, and spices to create a super tender and juicy steak. With step-by-step photos and instructions to help you along the way, making this recipe is a breeze. Marinate the steak in the morning then when meal time comes you can have dinner on the table in under 30 minutes.
Author Taryn Solie

Equipment

Ingredients

  • A 2 lb flank steak
  • 1.5 oz balsamic vinegar
  • 3 oz mild oil like avocado oil
  • ½ tsp dried rosemary
  • ½ tsp dried fresh thyme
  • 2 tsp kosher salt
  • ¼ tsp black pepper and
  • 2 cloves garlic pressed or minced

Instructions

  • Measure out the balsamic vinegar and oil into a measuring cup (or other container), then measure out the remaining ingredients and add them into the cup as well. Use a small whisk or other utensil to combine everything together.
  • Place the raw flank steak into a sealable plastic bag (you can also use a shallow 9x13 casserole dish with a lid, or use plastic wrap as a cover). Pour the marinade into the bag over the flank, then use your hands to press the air out of the bag and seal it. Manipulate the bag to help cover the steak in the marinade, then store it flat in the fridge for 8 to 10 hours, flipping the bag over halfway through.
  • Take the bag out of the fridge 15 to 20 minutes before putting the steak on the grill. Preheat the grill to between 450 and 500 degrees F to get the grill grates hot.
  • Use tongs to place the steak directly on the grill then immediately turn the heat down to have it settle around 350 to 375 degrees F. Close the lid and cook the steak for 6 minutes on the first side, then use the tongs to flip it and cook another 5 minutes on the second side, again with the lid closed.
  • At this point, use a meat thermometer to check the internal temperature of the steak and cook another 5-15 minutes depending on what internal temp you want your steak at (I like to cook it to between 135 and 140 degrees F). The time will vary depending on how thick your steak is, what your outdoor temperature is, and how well your grill maintains heats.
  • Once the steak reaches a couple degrees below your desired temperature, remove it from the grill to rest for around 10 minutes - it will continue to rise in temperature a bit as it rests before cooling down. Then use a large sharp knife and cutting board to slice the steak and serve.

Notes

You can make the marinade the night before and store in the refrigerator in a lidded container. Then pour it over the steak in the morning and come home ready to a marinated steak ready to throw on the grill.