Balsamic Flank Steak: A Delicious and Easy Recipe

Balsamic Flank Steak: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a perfectly grilled flank steak, its tender fibers infused with a rich, tangy, and slightly sweet balsamic marinade. This isn’t just dinner; it’s an experience.

The beauty of balsamic flank steak lies not only in its incredible flavor profile but also in its simplicity. While balsamic vinegar has a history stretching back to ancient Rome, where it was used for medicinal purposes, its modern culinary application is a testament to its versatility. This recipe elevates the humble flank steak, a cut often overlooked, into a gourmet delight.

What makes this dish so universally loved? It’s the harmonious blend of flavors – the savory beef perfectly complemented by the acidity of the balsamic, the subtle sweetness of honey or brown sugar (depending on your preference), and the aromatic herbs that dance on your palate. The marinade tenderizes the meat, ensuring a melt-in-your-mouth texture that’s simply irresistible. Plus, it’s incredibly convenient! Marinate in the morning, grill in the evening, and you have a restaurant-quality meal on the table in minutes. Get ready to impress your family and friends with this easy yet elegant dish!

Ingredients:

• 2 lbs Flank Steak
• 1/2 cup Balsamic Vinegar
• 1/4 cup Olive Oil
• 4 cloves Garlic, minced
• 2 tablespoons Dijon Mustard
• 1 tablespoon Honey
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1/2 teaspoon Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• Fresh Parsley, chopped (for garnish)

Marinating the Flank Steak

Okay, let’s get started! The key to a truly amazing Balsamic Flank Steak is a good marinade. This allows the flavors to really penetrate the meat, resulting in a tender and flavorful dish. I like to marinate mine for at least 4 hours, but overnight is even better!

1. Prepare the Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried thyme, dried rosemary, and red pepper flakes (if using). Make sure everything is well combined. The honey can sometimes be a little stubborn, so keep whisking until it’s fully incorporated.
2. Season the Steak: Generously season the flank steak with salt and black pepper on both sides. Don’t be shy with the seasoning! This is your chance to build flavor.
3. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring that it’s completely coated. If using a plastic bag, squeeze out any excess air and seal tightly. If using a dish, cover it with plastic wrap.
4. Refrigerate: Place the steak in the refrigerator and let it marinate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will become. If you’re marinating for longer than 4 hours, flip the steak occasionally to ensure even marinating.

Cooking the Flank Steak

Now for the fun part – cooking the steak! Flank steak is best cooked quickly over high heat. This gives it a nice sear on the outside while keeping the inside tender and juicy. You can grill it, pan-sear it, or even broil it. I’ll walk you through each method.

Grilling Instructions:

1. Preheat the Grill: Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove from Marinade: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it get a good sear.
3. Grill the Steak: Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
4. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Pan-Searing Instructions:

1. Prepare the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add a tablespoon of olive oil or high-heat cooking oil to the pan.
2. Remove from Marinade: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
3. Sear the Steak: Once the pan is smoking hot, carefully place the steak in the pan. Sear for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid overcrowding the pan, as this will lower the temperature and prevent a good sear.
4. Check Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
5. Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing.

Broiling Instructions:

1. Preheat the Broiler: Preheat your broiler to high. Position the oven rack about 4-6 inches from the broiler.
2. Prepare the Steak: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. Place the steak on a broiler pan.
3. Broil the Steak: Broil the steak for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Keep a close eye on the steak to prevent burning.
4. Check Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
5. Rest the Steak: Remove the steak from the broiler and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing.

Slicing and Serving

This is a crucial step! Flank steak has very distinct muscle fibers, and slicing it against the grain is essential for tenderness. If you slice it with the grain, it will be tough and chewy. Trust me, you don’t want that!

1. Identify the Grain: Look closely at the steak to identify the direction of the muscle fibers. They will appear as lines running across the steak.
2. Slice Against the Grain: Using a sharp knife, slice the steak thinly against the grain at a 45-degree angle. This will shorten the muscle fibers and make the steak much easier to chew.
3. Serve and Garnish: Arrange the sliced steak on a serving platter. Garnish with fresh chopped parsley.

Tips and Variations

Here are a few extra tips and ideas to make this recipe your own:

• Add Vegetables to the Grill: While the steak is resting, you can grill some vegetables like bell peppers, onions, or zucchini. Toss them with a little olive oil, salt, and pepper before grilling.
• Make a Balsamic Glaze: For an extra touch of flavor, you can make a balsamic glaze by simmering balsamic vinegar in a saucepan until it reduces and thickens. Drizzle it over the sliced steak before serving.
• Serve with a Salad: Balsamic Flank Steak pairs perfectly with a fresh salad. Try a simple green salad with a balsamic vinaigrette or a more elaborate salad with grilled vegetables and goat cheese.
• Use Different Herbs: Feel free to experiment with different herbs in the marinade. Oregano, basil, or marjoram would all be delicious.
• Spice it Up: If you like a little heat, add more red pepper flakes to the marinade or a pinch of cayenne pepper.
• Marinade Alternatives: If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar as a substitute.
• Wine Pairing: A bold red wine like Cabernet Sauvignon or Merlot pairs well with Balsamic Flank Steak.
• Leftovers: Leftover flank steak can be stored in the refrigerator for up to 3 days. It’s great in sandwiches, salads, or tacos.

Enjoy your delicious Balsamic Flank Steak! I hope you found this recipe helpful and easy to follow. Let me know in the comments if you have any questions or if you try it out!

Conclusion:

This Balsamic Flank Steak recipe isn’t just another steak recipe; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. The tangy balsamic marinade, combined with the savory depth of the steak, creates a symphony of taste that will have your taste buds singing. It’s quick enough for a weeknight dinner, yet elegant enough to impress guests at a weekend barbecue. Honestly, I’ve made this countless times, and it’s always a crowd-pleaser. The simplicity of the ingredients belies the complexity of the final dish. It’s a testament to how a few carefully chosen flavors can elevate a humble cut of meat into something truly special.

But the best part? It’s incredibly versatile! Serve it sliced thin over a vibrant arugula salad with shaved Parmesan for a light and refreshing lunch. Or, pile it high on crusty baguette slices with caramelized onions and provolone cheese for a hearty and satisfying sandwich. For a complete meal, pair it with roasted asparagus and garlic mashed potatoes. Feeling adventurous? Try marinating the steak with a touch of red pepper flakes for a spicy kick, or add a splash of Worcestershire sauce to the marinade for an even deeper umami flavor. You could even grill some bell peppers and onions alongside the steak and serve it fajita-style with warm tortillas and your favorite toppings. The possibilities are truly endless!

And don’t just take my word for it! I wholeheartedly encourage you to give this Balsamic Flank Steak recipe a try. I’ve poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do. It’s a guaranteed win, whether you’re a seasoned chef or just starting out in the kitchen. The instructions are straightforward, the ingredients are readily available, and the results are consistently delicious.

Serving Suggestions and Variations:

* Salad Sensation: Thinly sliced over a bed of mixed greens with a light vinaigrette.
* Sandwich Supreme: Piled high on a crusty roll with your favorite toppings.
* Taco Tuesday Upgrade: Diced and served in warm tortillas with salsa and guacamole.
* Pasta Perfection: Tossed with your favorite pasta and a creamy sauce.
* Grilled Vegetable Medley: Served alongside grilled zucchini, bell peppers, and onions.

I’m so excited for you to try this recipe and experience the magic of balsamic-marinated flank steak for yourself. Once you’ve had a chance to whip it up, please, please, please come back and share your experience in the comments below! I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to improve and share even more delicious recipes with you. So go ahead, fire up the grill (or the broiler!), and get ready to create a culinary masterpiece. Happy cooking! I can’t wait to hear all about your Balsamic Flank Steak adventures! Let me know if you have any questions, I’m always happy to help!

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