Balsamic-Marinated Flank Steak

Recipe Submitted by Nancy in FL ..|.. Category: Beef & Veal

Flank steak tends to be a tougher cut of meat, but the acidity in the balsamic vinegar helps tenderize it. For
best results, cook it to rare to medium-rare. To carve the steak, cut it across the grain (on the diagonal) into thin slices.


  • 1 (1 1/2-lb.) flank steak
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons balsamic vinegar, divided
  • 2 teaspoons olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt


Score both sides of flank steak in crisscross pattern, cutting 1/8 inch deep. Place in shallow glass baking dish. In small bowl, stir together onion, garlic, 2 tablespoons of the vinegar, oil and pepper. Pour over steak, turning to evenly coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat grill. Remove and discard excess marinade from steak; sprinkle both sides with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover and grill 9 to 12 minutes or until internal temperature reaches 140F. for medium-rare, turning once. Place on cutting board; let stand 5 minutes. Cut on diagonal into thin slices. Pour accumulated juices over slices; drizzle with remaining 1 tablespoon vinegar.

Recipe from, Site Maintained by Donna Young, of