Best 3 Balsamic Grilled Flank Steak Recipes
Indulge in the symphony of flavors that is Balsamic Grilled Flank Steak, a culinary masterpiece that tantalizes the taste buds with its delectable combination of tangy balsamic vinegar, aromatic herbs, and succulent grilled steak. This dish promises an unforgettable dining experience, whether you're hosting a backyard barbecue or preparing an intimate dinner for two.
Our Balsamic Grilled Flank Steak recipe takes you on a culinary journey, starting with the art of selecting the perfect flank steak. We guide you through the process of marinating the steak in a tantalizing blend of balsamic vinegar, olive oil, garlic, and herbs, ensuring that every bite is infused with flavor.
Once the steak has absorbed the marinade's essence, it's time to unleash its potential on the grill. We provide detailed instructions on grilling the steak to achieve the desired level of doneness, whether you prefer a juicy medium-rare or a well-done steak with a slightly charred exterior.
But the culinary adventure doesn't end there. We also present three additional recipes that perfectly complement the Balsamic Grilled Flank Steak:
- Balsamic Grilled Vegetables: Elevate your meal with a medley of grilled vegetables tossed in a balsamic vinaigrette. This colorful and flavorful side dish adds a touch of freshness and crunch to balance the richness of the steak.
- Creamy Horseradish Sauce: Prepare a delectable sauce that combines the zesty kick of horseradish with the richness of sour cream and mayonnaise. This sauce adds a piquant touch to the steak, enhancing its savory profile.
- Grilled Corn on the Cob: Complete your culinary journey with grilled corn on the cob, a classic summer side dish that adds a sweet and smoky flavor to the meal. We provide tips on grilling the corn to perfection, ensuring that it retains its natural sweetness and bursts with flavor.
Our Balsamic Grilled Flank Steak, accompanied by these delectable recipes, promises a memorable dining experience that will leave your taste buds craving more. So, gather your ingredients, fire up the grill, and embark on this culinary adventure today!
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD
There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.
Provided by Chateau Ste Michelle
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 8h35m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
- Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
- While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
Tips for Perfect Balsamic Grilled Flank Steak:
- Flank steak is lean, so it's essential to marinate it to tenderize and infuse flavor. - The balsamic marinade in this recipe is a perfect balance of sweet and savory, with garlic, herbs, and a touch of brown sugar. - Be sure to score the steak against the grain before grilling. This will help it cook evenly and prevent it from becoming tough. - Grill the steak over medium-high heat for 6-8 minutes per side, or until it reaches your desired doneness. - Let the steak rest for a few minutes before slicing against the grain. This will help keep the juices in and make it easier to slice. - Serve the steak with the balsamic marinade as a sauce. You can also add grilled vegetables or a side salad to complete the meal.Conclusion:
This balsamic grilled flank steak is a delicious and easy-to-make recipe that's perfect for a weeknight meal or a special occasion. The steak is tender, flavorful, and perfectly cooked, and the balsamic marinade adds a delicious tangy flavor. Serve it with your favorite sides and enjoy!
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