Grilled Flank Steak
This grilled flank steak is marinated in a savory blend of garlic, Worcestershire, balsamic vinegar, Dijon mustard, soy sauce, and olive oil. Grilled (or baked in the oven) to perfection and sliced against the grain, it’s tender, flavorful, and perfect for family dinners or backyard cookouts.
Ingredients
- 2 pound flank steak
- 2 Tbsp garlic minced about 6 cloves
- 2 Tbsp worcestershire sauce
- 2 Tbsp balsamic vinegar
- 2 tsp dijon mustard
- 2 Tbsp soy sauce
- 1/3 cup olive oil
- 1/2 tsp pepper
Instructions
- In a small bowl whisk together the garlic, worcestershire sauce, balsamic vinegar, dijon mustard, soy sauce, olive oil and pepper
- Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it's well-coated. Seal the bag or cover the dish and pop it in the refrigerator for at least 1 hour, but if you have time, let it marinate for up to 8 hours. The longer it marinates, the more flavorful your grilled flank steak will be.
- Preheat your grill to medium high. Remove the flank steak from the marinade and let any excess drip off. Then, place it on the grill. Grill the steak for about 4-6 minutes on each side for medium-rare or adjust the cooking time to your desired level of doneness.
- To cook in the oven: Preheat oven to 400°F (200°C) and place the marinated steak on a baking sheet. Cook for about 20-25 minutes, flipping it halfway through, or until it reaches your desired level of doneness.
- Remove from grill and allow it to rest for 5-10 minutes before slicing. Slice the flank steak against the grain.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
How to Slice Flank Steak
- Always slice against the grain for maximum tenderness. Look for the long muscle fibers and cut perpendicular to them.
Notes & Tips
- Marinating time: At least 1 hour is good, but overnight is even better for deeper flavor.
- Slicing tip: Rest the steak for 5 minutes before slicing to keep juices locked in.
- Doneness guide: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Serving ideas: Pair with roasted vegetables, garlic smashed potatoes, grilled corn salad, or a fresh green salad.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Slice and freeze portions for up to 2 months. Reheat gently to avoid overcooking.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 5gProtein: 50gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 136mgSodium: 764mgPotassium: 893mgFiber: 0.3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 71mgIron: 4mg
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