Beef flank steak is marinated in a balsamic vinegar, herb, and mustard mixture then cooked to your preferred doneness on the grill.

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Recipe Summary

additional:
30 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Balsamic Marinade:

Directions

Instructions Checklist
  • Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

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  • Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

  • Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Nutrition Facts

145 calories; protein 13.7g 27% DV; carbohydrates 2.3g 1% DV; fat 8.6g 13% DV; cholesterol 26.9mg 9% DV; sodium 87.2mg 4% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2016
This was wonderful. I doubled the marinade as I had two steaks. I subbed fig balsamic wine vinegar as it's what I had. Otherwise it was the same. I put steaks in a ziplock bag and poured the marinade in and refrigerated 24 hours turning occasionally. When I took one out to put on the grill I left the other in all the marinade and froze it in the bag for another meal. We loved this. Read More
(1)

Most helpful critical review

Rating: 2 stars
09/29/2016
No changes. I did not like it due to toughness and taste. No I will not make it again. Read More
(3)
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/29/2016
No changes. I did not like it due to toughness and taste. No I will not make it again. Read More
(3)
Rating: 5 stars
10/22/2016
This was wonderful. I doubled the marinade as I had two steaks. I subbed fig balsamic wine vinegar as it's what I had. Otherwise it was the same. I put steaks in a ziplock bag and poured the marinade in and refrigerated 24 hours turning occasionally. When I took one out to put on the grill I left the other in all the marinade and froze it in the bag for another meal. We loved this. Read More
(1)
Rating: 4 stars
10/06/2019
1. There is no substitute for Dijon Mustard. But we were out of “my” Grey Poupon and substituted hubby’s French’s Yellow. Don’t Do It! Just don’t! Read More
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Rating: 5 stars
09/26/2016
Used this wonderful marinade on game meat with great results! Read More
Rating: 5 stars
10/06/2016
The steak was tender and full of flavor. I followed the recipe without making changes. Read More
Rating: 5 stars
09/29/2016
used recipe as is and it was great. grilled on a keawe wood fire.the taste of the wood smoke made it even better. Read More
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Rating: 4 stars
09/29/2016
simple yet flavorful Read More
Rating: 5 stars
09/26/2016
I did not have flank steak so I used flat iron steak. The flavor subtle but quite good. The steak itself was extremely tender but I am unsure if this is due to the vinegar or the steak. I put the steak in the marinade at 10am and grilled it at 7pm today. I would definitely make this again. Read More
Rating: 5 stars
09/29/2016
I always marinade my meats over night turning occasionally. I wouldn't change anything. This steak was tender and delicious. I will definitely do again. Read More