Did you know that balsamic vinaigrette can work wonders as a marinade for flank steak? It gives the meat a fantastic flavor when left to soak overnight.
Flank steak is well-known for its rich, beefy taste. This long, flat cut comes from the cow’s abdominal muscles and is a lean, slightly chewy meat. It’s often used as a substitute for skirt steak. The balsamic vinegar in the marinade not only adds a depth of flavor but also tenderizes the meat by breaking down muscle fibers. Just blend it with garlic, rosemary, oregano, and a hint of mustard, and you’re good to go! Don’t forget to save a quarter cup to drizzle over your perfectly cooked steak.
How to cook flank steak
Cooking flank steak is a breeze once it’s been marinated. Just take it out of the marinade and let any extra liquid drip off. Give it a nice sprinkle of salt and freshly ground pepper, and then it’s time to grill! Place it on oiled grates over moderate heat and grill until it’s lightly charred, which should take about 10 to 12 minutes, turning occasionally. Keep in mind that flank steak can get tough, so we’re aiming for a perfect medium rare – that’s 125°F on an instant-read thermometer.
Now, give your steak a well-deserved rest for five whole minutes on a carving board. This lets it continue cooking a bit while the juices make their way back to the center, ensuring a tender and juicy result. When you’re ready to slice, cut thin strips across the grain to maximize tenderness. Serve it up on some toasted bread with grilled veggies or create the ultimate steak sandwich – yum!
Active Time: 25 mins | Total Time: 4 hrs 30 mins | Yield: 8 servings
- 2 garlic cloves, sliced
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
- 1/2 cup balsamic vinegar
- 1 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground black pepper
- 1 (3-pound) flank steak
- In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar, and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°F, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.