Balsamic Flank Steak

One of the goals my husband had for me this year was to include more steak recipes on the site. He’s a steak eater, and says the majority of people in the world are quote, “not crazy like me.” This balsamic flank steak recipe comes from Bobby Flay, and has a wonderful flavor and texture to it.


Steak is one of those things that no matter what, I just can’t embrace the idea of sinking my teeth into one without gagging. Of course, my husband’s family grew up raising beef so they are all for it.

balsamic flank steak

Because of that I’ve decided to take the middle road approach. I serve it occasionally and sparingly. This is actually a fantastic meal for Mother’s Day. Your significant other can make it and serve it to YOU! Having the night off is always nice, isn’t it? Just make sure that you call off the rule “whoever cooks, cleans.” You’re off duty, put your feet up and enjoy that book.

Finding this recipe for him to make was absolutely exhausting, I know.

Balsamic Flank Steak


  • 2 pounds flank steak
  • 1 1/2 cups balsamic vinegar
  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 1/2 cup ketchup
  • 3 tbsp water
  • 1 tablespoon ancho chile powder
  • 1 1/2 teaspoons paprika
  • 2 teaspoons dijon mustard
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons packed dark brown sugar
  • 2 teaspoons honey
  • 2 teaspoons molasses
  • 1 small chipotle chile in adobo sauce, chopped (optional) We are leaving this as an optional ingredient. We’ve made this twice, once with the chile and once without. The kids preferred the chile free version as they thought it wasn’t as spicy.
  • Salt and pepper to taste


  1. Pour the balsamic vinegar into a small saucepan set to medium heat. Cook the sauce until reduced, approximately 15-20 minutes. Remove the vinegar from the heat and set aside.
  2. Place a medium saucepan on the empty burner. Heat one tablespoon of the oil. Add the onion and cook until the onion becomes soft, approximately 3-4 minutes. Add the garlic and cook for an additional minute. Add the ketchup and water and bring the mixture to a boil.
  3. Once the mixture is boiling, reduce the heat to a simmer and cook for an additional five minutes. Add the reduced balsamic vinegar, chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, brown sugar, honey, molasses and chile (if using). Stir to combine. Continue simmering an additional ten minutes, or until the mixture is thickened.
  4. Remove the mixture from the heat and transfer mixture to a blender or use an immersion blender and puree until smooth.
  5. Pour into a container and refrigerate until ready to use. See notes for additional storage information.
  6. Thirty minutes prior to grilling, remove steak from refrigerator and allow to sit at room temperature. Several minutes prior to grilling heat the grill to high heat (if cooking indoors you can heat the broiler of your oven to high). Brush both sides of the steak with the remaining one tablespoon of canola oil and sprinkle both sides of the steak with salt and pepper. Grill until browned on one side, (approximately three minutes), then turn over and grill until the other side is browned, (approximately three minutes). Baste the steak with the sauce and continue grilling, turning and basting several more times, until the steak is cooked to medium rare, (approximately five more minutes). Transfer steak to a cutting board and loosely tent with foil for approximately five to ten minutes until cool enough to cut.
  7. To serve steak: Thinly slice the steak against the grain. Serve with rice, quinoa, garlic bread, salad or roasted vegetables.


To Store: The sauce will keep for up to one week refrigerated in a sealed container. If the sauce becomes too thick, thin with 1-2 tablespoons of water.

Recipe Adapted From Bobby Flay, Food Network

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