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Balsamic vinegar is a powerhouse ingredient. It’s a distinctively sweet, rich, dark vinegar that hails from the Emilia-Romagna region of northern Italy. It gets its concentrated flavor from “grape must” (in Italian, “mosto”), the sweet juice of freshly pressed grapes.
It’s a wonderful ingredient to include in salad dressings, to use a glaze for vegetables, or even to pair with fruit for dessert. But this summer? I’m taking my balsamic outside to the grill.
Using balsamic vinegar in a marinade for grilled flank steak is a genius move. In just one ingredient, the vinegar imparts tons of complex flavor to the meat while also tenderizing this lean cut with its acid.
A dollop of country-style Dijon mustard, some grated garlic, and a dash of paprika balance out the sweetness in the balsamic, and the char from the grill adds the slightest hint of bitterness which rounds everything out.
If you have the time, marinating the steak for a day ahead of time will lend the deepest flavor, but just an hour will do the trick, too.
Tips for Cooking with Flank Steak
- Flank steak is a lean cut that comes from the abdominal muscles of a cow. If you can’t find it, look for steaks labeled “London broil,” which are often made from flank steak or top round.
- This steak often has a thinner and a thicker side. Orient the thicker side towards the back of the grill (the hottest area), and the thinner side towards the front (which is cooler) so the steak cooks more evenly.
- Flank steak has a distinctive “grain,” meaning the direction in which the muscle fibers run. When you go to slice your steak, look for the lines of the grain and cut across them going in the opposite direction. This will make your steak much easier to chew, as it shortens the length of the muscle fibers—if you slice it parallel to the grain, get ready for a jaw workout!
Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless
Serving Suggestions
This steak is delicious served with roasted or grilled zucchini, asparagus, or mushrooms tossed with the remaining vinaigrette. A salad with blue cheese offers an excellent balance of flavors, or is there anything better than steak and potatoes? It’s a versatile main that you can enjoy with just about anything.
Make It a Meal
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1/4 cup balsamic vinegar
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1 tablespoon country-style Dijon mustard
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2 cloves garlic, grated
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon paprika
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1/2 cup olive oil
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1 (1 1/2-pound) flank steak, about 1 inch thick
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1 1/2 teaspoons kosher salt
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Make the dressing:
In a medium bowl, whisk together the vinegar, mustard, garlic, pepper, and paprika. While whisking constantly, slowly drizzle in the oil until the dressing is creamy and emulsified. Reserve 1/4 cup of the dressing and set it aside.
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Marinate the steak:
Place the steak in a large zip-top bag or small baking dish. Pour the remaining dressing over the steak, flipping it to coat completely. Sprinkle the steak evenly with the salt. Seal the bag or cover the dish and refrigerate at least 1 hour or up to 24 hours.
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Grill:
Preheat the grill to medium heat (350° to 400°F) and oil the grill grates.
Remove the steak from the marinade, letting the excess drip off. Place the steak on the grill with the thickest part of the steak facing the hottest part of the grill.
Grill, uncovered, until lightly charred and an instant-read thermometer inserted in the thickest portion of the steak registers 125°F, 5 to 7 minutes per side.
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Rest, slice, and serve:
Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice against the grain and serve with the reserved dressing on the side.
Leftovers can be refrigerated in an airtight container for up to 5 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 253 | Calories |
| 16g | Fat |
| 2g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 |
|
| Amount per serving | |
| Calories | 253 |
| % Daily Value* | |
| 16g | 21% |
| Saturated Fat 4g | 21% |
| 67mg | 22% |
| 432mg | 19% |
| 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| 24g | |
| Vitamin C 0mg | 2% |
| Calcium 24mg | 2% |
| Iron 2mg | 9% |
| Potassium 310mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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