Balsamic Marinated Flank Steak

Balsamic Marinated Flank SteakThis is another versatile marinade that takes only minutes to prepare. I love to use marinades because it infuses quite a bit of flavor typically without requiring a lot of ingredients.


  • 1 1/2 lbs flank steak or London Broil
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3 garlic cloves, sliced
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Combine all ingredients in a large resealable bag, adding steak last. Seal and turn to coat.
  2. Marinate in refrigerator at least 4 hours or overnight.
  3. Remove from refrigerator and bring to room temperature.
  4. Remove steak from marinade.
  5. Grill steak until a meat thermometer reads 145 degrees for medium rare or 160 for well done.
  6. Instead of grilling, you may also broil this for 5 - 7 minutes on each side for medium rare.
  7. Let rest 5 minutes before slicing. As meat is resting, lightly season steak with salt and freshly ground pepper.
  8. Slice thinly against the grain of the steak and serve.


- Our favorite cooked temperature for steak is 145 degrees. It has a beautiful pink interior every time.

- If using a good quality steak, keep the marinade time under 4 hours. A good qualtiy steak such as a tenderloin does not require a long marinade time. In fact, if you marinate it too long it can change the meat into a mushy texture.


-  Boil the left over marinade for a couple minutes and use as a dipping sauce if desired.

- Prepare two of these meals at the same time, and before one in the freezer for a meal at a later time. 


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