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Flank Steak

Flank Steak Marinade

A flavorful flank steak marinated overnight to achieve a tender, juicy texture, grilled to perfection and served with a savory balsamic-based sauce.
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Prep Time 8 hours 10 minutes
Cook Time 15 minutes
Total Time 8 hours 25 minutes
Course bbq, dinner
Cuisine American
Servings 4 people
Calories 374 kcal

Equipment

  • 1 gas grill
  • 1 saucepan
  • 1 Meat thermometer
  • 1 cutting board

Ingredients
  

  • 2 pounds flank steak
  • 1/2 cup soy sauce
  • 1/3 cup vegetable oil
  • 2 tablespoons dark brown sugar
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 4 cloves garlic minced
  • 2 tablespoons fresh chives minced
  • 1 1/2 teaspoons ground black pepper
  • 2 teaspoons balsamic vinegar

Instructions
 

  • Combine soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, garlic, chives, black pepper, and balsamic vinegar in a large dish or ziplock bag.
  • Add the flank steak to the marinade, cover, and refrigerate overnight or at least for all day.
  • Preheat the gas grill to high heat.
  • Remove steak from the marinade and grill for 2 minutes on each side over high heat.
  • Reduce heat to medium and continue cooking the steak for another 7-10 minutes, flipping halfway, until it reaches an internal temperature of 130°F for medium rare.
  • Remove steak from grill and rest on a cutting board, covered loosely with foil.
  • Simmer half of the remaining marinade in a saucepan over medium heat for 10 minutes to make a sauce.
  • Slice the steak against the grain and serve with a drizzle of the prepared sauce.

Notes

  • Flank steak cooks best to medium rare for tenderness.
  • Store leftovers refrigerated up to 3-4 days.
  • Use a meat thermometer to ensure desired doneness.
  • Marinating overnight enhances flavor and juiciness.