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Statewide Food 0

Grilled Balsamic and Soy Marinated Flank Steak


The warmer temps of May usually mean I’m racing outside to fire up the grill. And while there are a million different items I enjoy grilling, like chicken wings, burgers, and salmon, a delicious slab of flank steak is near the very top. Here’s a wonderful Grilled Balsamic and Soy Marinated Flank Steak recipe I recently found and tried out.

Flank steak is fairly inexpensive, packs a tremendous amount of flavor, and, quite frankly, is very difficult to mess up during the cooking process. As you’ll see from this simple, 10-ingredient recipe, it’s also an ideal cut of meat to marinate.

Click on the recipe and give it a good once-over, but you’ll also probably want to follow a few of these suggestions:

  1. During the ingredient-prep stage, please make sure to give the onion a fine chop. This will allow it to meld with the soy sauce, balsamic vinegar, olive oil, and other ingredients.
  2. The recipe suggests letting the meat marinate between 30 minutes and two days. I opted for five hours, which ended up being perfect. I would probably shy away from marinating anywhere close to two days.
  3. Make sure to remove the steak from the refrigerator and let sit on the counter for at least 30 minutes. This will allow the meat to grow closer to room temp before hitting the grill. Once you remove the flank steak from the bag, pour the reserved marinade into a small pot and set aside. We’ll get to it in just a bit.
  4. The recipe suggests grilling the meat for 6-8 minutes per side. I opted for nine minutes, but timing will fluctuate based on your preferred doneness of the steak as well as its thickness. Also, be aware that an actual piece of flank steak usually has a varying thickness, so ¼ of the meat might be cooked medium, while the rest of the steak is more of a medium-rare.
  5. Once the steak is done, remove from the grill, place on a plate or platter, let sit for ten minutes, and then slice thinly against the grain and at a bit of an angle.
  6. While the steak is resting, take the pot of reserved marinade and bring to a boil. Reduce heat, cook for ten minutes, while whisking periodically. Pour sauce over a few slices of the flank steak right before serving.

This recipe packs big, but not overwhelming flavors, and the moderately priced flank steak makes it a little less intimidating cut of meat to work with compared to a filet mignon or bone-in ribeye. I highly recommend shooting for medium-rare doneness with this steak, as it yields great taste and a beautiful pink interior. The meat also pairs well with a variety of side items, like mashed potatoes, sautéed spinach, rice, roasted broccoli, or grilled zucchini. There is no shortage of marinated flanks steak recipes on the web, but this one is definitely a cut above.

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Kevin Shalin is a food writer living in Little Rock with his wife, Sara, and two daughters, Natalie (12) and Sydney (7). He started his own blog, The Mighty Rib, seven years ago while living in Houston. Six months later, he began writing for Eating Our Words, a Houston Press food blog. After a year in Boston, he moved to Little Rock, where he’s been for almost five years. During that time, he’s written for Little Rock Soiree, Rock City Eats, Treatsie, and Bourbon and Boots.

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