Looking for a delicious and easy recipe for flank steak? Look no further than this balsamic flank steak recipe! Marinated in a flavorful blend of balsamic vinegar, sauce, honey, and herbs, this steak is perfect for grilling or broiling. Serve it up with your favorite sides for a tasty and satisfying meal.
Making Delicious 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."
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.
What is Flank Steak?
Flank steak is a popular cut of meat that is lean and flavorful, making it a great choice for grilling or broiling. When marinated in a delicious balsamic vinegar-based sauce, the resulting dish is a mouthwatering combination of savory and tangy flavors. In this article, we will walk you through a simple and tasty balsamic flank steak recipe that is perfect for a weeknight dinner or a weekend barbecue.
- 2 pounds flank steak
- 1 ½ cups balsamic vinegar
- 2 tablespoons canola oil
- 1 small onion, chopped
- 1 large clove garlic, minced
- ½ cup ketchup
- 3 tablespoon water
- 1 tablespoon ancho chile powder
- 1 ½ teaspoons paprika
- 2 teaspoons dijon mustard
- 1 ½ teaspoons red wine vinegar
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ 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
- 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.
- 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.
- 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.
- Remove the mixture from the heat and transfer mixture to a blender or use an immersion blender and puree until smooth.
- Pour into a container and refrigerate until ready to use. See notes for additional storage information.
- 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.
Serving Flank Steak
To serve steak: Thinly slice the steak against the grain. Serve with rice, quinoa, garlic bread, salad or roasted vegetables. This balsamic flank steak recipe is such a nice versatile recipe and pairs well with a variety of sides. Some other options include grilled vegetables, roasted potatoes, or a simple green salad. The leftovers also make for a delicious steak sandwich the next day!
Tips for Making the Perfect Balsamic Flank Steak
- Don't overcook the steak. Flank steak is best served medium-rare to medium, so aim for an internal temperature of 130-140°F. If you cook it too long, it may become tough and chewy.
- Let the steak rest before slicing. This will allow the juices to redistribute and make for a more tender and flavorful steak.
- Slice the steak against the grain. This will help to break up the muscle fibers and make for a more tender and easy-to-chew steak.
Recipe Adapted From Bobby Flay Food Network