Grilled Balsamic Flank Steak Recipe

For this grilled balsamic flank steak recipe, start with olive oil and balsamic vinegar. Then, mince a small shallot, garlic cloves, and fresh rosemary. Finally, you'll need kosher salt, fresh ground black pepper, and flank steak.

Pour marinade into a large Ziploc bag. Add flank steak to bag, then seal, and massage marinade into steak. Refrigerate for a minimum of 4 hours to overnight.

Using tongs, flip the steak and continue grilling until internal temperature reads 130 F, approximately 3 to 5 minutes more depending on the thickness of the steak.

Steaks come in all shapes and sizes, but De Witt selects flank for a reason. As she explains, "Flank steak is a very lean cut of beef that comes from the cow's lower abdominal muscles. It is a low-fat cut of meat that tends to be tough, so marinating is key here." Not all cuts would benefit to the same extent, making it an ideal candidate for this recipe.

"This marinade includes balsamic vinegar which acts as a tenderizer to the meat," De Witt notes and says, "The addition of oil adds flavor plus creates a barrier around the steak and will stop it from sticking to the grill." Flavor and consistency are both central to the execution, and De Witt explains, "The addition of salt and pepper to the steak before placing it on the grill, in addition to the oil in the marinade, will create a tasty crust on the outside of the meat."

Once you've enhanced the meat's texture with the balsamic marinade and cooked it perfectly on the grill, it's just as important to cut it correctly. "Slicing flank steak across the grain is a must to break up the muscle fibers in this lean cut," De Witt says and adds, "A sharp chef's knife will work well and sometimes a serrated knife is easier."

The sky is your limit when it comes to pairing this grilled balsamic flank steak with side dishes, but De Witt offers a few ideas to get the ball rolling. "I like to serve this dish with air fryer roasted potatoes and sauteed seasonal vegetables," she says, "but any side will do." Steak and potatoes are a classic match, and opting for crispy air-fried potatoes takes it up a notch. Asparagus, broccoli, and green beans all work too, but we agree with De Witt's suggestion to prioritize seasonal produce.

If you end up with extra meat, she says, "Store leftovers in a covered container in the fridge for 3 to 4 days." Why not switch it up the second time around? "Leftovers can be repurposed into a steak sandwich or as a filling for tacos or quesadillas," De Witt suggests. We might just have to double the serving to ensure we have leftovers!