Grilled Balsamic and Soy Marinated Flank Steak

Grilled Balsamic and Soy Marinated Flank Steak

DENMOZZ

"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."
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Ingredients

55 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1622 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  5. 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.

Footnotes

  • Cook's Notes:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • If you wish to serve extra marinade with the finished beef, pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 41
  1. 52 Ratings

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Most helpful positive review

This was a very flavorful marinade. The london broil came out very tender. I didn't add any salt because the soy sauce is salty enough for us. This will definitely be in the rotation!

Most helpful critical review

Flavor okay but nothing to write home about. Marinated for 24 hours but meat was not as tender as it should be.

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This was a very flavorful marinade. The london broil came out very tender. I didn't add any salt because the soy sauce is salty enough for us. This will definitely be in the rotation!

LOVED THIS! Yes, truly! I used the exact ingredients except went short on the salt, but I didn't need to. I would not cook this meat as written, however, as you can tell by my photo! When cu...

AMAZING! Made exactly as recipe called for. I let it marinate for 7 hours and the flavor was delish! The hubby said one of the best steaks he has ever had.

WONDERFUL WONDERFUL WONDERFUL! Did this exactly as written, marinated for 24 hours and we'll do this again over and over without changing one thing!

Loved this recipe. Only had time to marinade for 30 minutes and it was delicious! Want to try it again with more marinating time. This is a keeper.

Very good, but still doesn't reach the level of my mother-in-law's, which is the reason for the 4-star rating. I did, however, like the contrast of the balsamic; I think it really stood out in ...

Used Pomegranate Balsamic Vinegar as it was all I had on hand. Wasn't crazy about the taste of the marinade, but let the steak marinate in the fridge for 2 days. Really like the results.

This Is the best steak marinade! It also made the steak very tender! Made it for a family supper and everyone raved about it! Will definitely make it again over the summer.

This recipe was awesome and super easy. I marinated a top sirloin overnight and threw it on the charcoal grill. Cooked it med rare. After serving it to guests with corn on the cob and grilled a...

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