Grilled Flank Steak with Balsamic and Soy Marinade

This flank steak, marinated in balsamic vinegar, is perfectly tender and packed with rich, savory flavors.

Expert Tips from the Test Kitchen

“The secret to great flank steak is all in the marinade,” shares culinary producer and test kitchen expert Nicole McLaughlin. Here are some insider tips and tricks from Nicole herself:

• “A little trick my mama taught me: Prick your flank steak all over with a fork,” Nicole says. “This will help it absorb the marinade and it tenderizes it slightly.”
• Marinating the flank steak for at least one day is essential, according to Nicole. Two days is even better. 
• “The key thing to remember is that you want your grill screaming hot,” Nicole advises. “This steak does not take long to cook, so you want your grill really hot to get good caramelization on both sides.”

Ingredients List

• ½ onion, chopped

• 3 cloves garlic, chopped

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ¼ cup soy sauce

• 1 tablespoon Dijon mustard

• 1 tablespoon rosemary

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 1 ½ pounds flank steak

Instructions

1. In a bowl, whisk together the onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper until well combined.

2. Add the flank steak to a large resealable bag and pour the marinade over it. Seal the bag, squeezing out any excess air, and refrigerate for at least 30 minutes or up to 2 days.

3. Preheat your grill to medium-high heat and lightly grease the grate.

4. Take the steak out of the marinade, shaking off any excess liquid. Set the marinade aside for later use.

5. Grill the steak for 6 to 8 minutes per side, or until it's firm, heated through, and just starting to turn from pink to grey. Occasionally baste with the reserved marinade. An instant-read thermometer should show 150°F (65°C). Let the steak rest for 5 minutes before slicing it thinly across the grain.

A Message from the Editor

Nutritional Information (per serving)