Description
This Grilled Balsamic and Garlic Flank Steak recipe offers a flavorful and simple way to prepare juicy, tender steak infused with a tangy balsamic vinegar and aromatic garlic marinade. Perfect for a quick yet elegant meal, the marinade enhances the natural beefy flavor while the grilling creates a smoky crust and tender inside.
Ingredients
Scale
Marinade
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon thyme leaves
Steak
- 1 (2 1/2-pound) flank steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients. Collect all necessary items including balsamic vinegar, olive oil, garlic, thyme, flank steak, kosher salt, and black pepper.
- Prepare the marinade ingredients. Peel the garlic and measure out the balsamic vinegar, olive oil, and thyme leaves.
- Combine in a blender. Add the balsamic vinegar, extra-virgin olive oil, garlic, and thyme to a blender.
- Puree until smooth. Blend the ingredients until the marinade becomes a smooth, well-combined mixture.
- Marinate the steak. Place the flank steak in a large glass or ceramic dish and pour the marinade over it thoroughly.
- Allow to marinate. Let the steak sit in the marinade for 5 minutes to absorb the flavors.
- Heat a grill pan. Preheat a grill pan over moderately high heat to get it hot enough for grilling the steak.
- Season and grill the steak. Season the marinated steak with kosher salt and freshly ground black pepper on both sides. Place it on the grill pan and cook for about 8 minutes per side, turning once, until the steak reaches medium doneness.
Notes
- For more intense flavor, marinate the steak for up to 2 hours instead of 5 minutes.
- Let the steak rest for 5 minutes after grilling before slicing to keep juices locked in.
- Slice the steak thinly against the grain to ensure tenderness.
- Use a meat thermometer to cook precisely: medium is about 140-145°F (60-63°C).
