Grilled Flank Steak with Balsamic Soy Marinade

Grilled Flank Steak with Balsamic Soy Marinade is a bold, savory dish that is quick to grill and full of flavor.

Introduction — Grilled Flank Steak with Balsamic Soy Marinade

This Grilled Flank Steak with Balsamic Soy Marinade blends tangy balsamic with salty soy for a rich, simple taste.
It cooks fast and makes a great main for weeknights or weekend get-togethers.
For tips on grilling flank steak basics, check this grilled flank steak guide.

Why Make Grilled Flank Steak with Balsamic Soy Marinade

You should make Grilled Flank Steak with Balsamic Soy Marinade because it needs little hands-on time.
The long marinade time builds deep flavor while you do other things.
It is versatile and pairs well with salads, potatoes, or rice.

How to Make Grilled Flank Steak with Balsamic Soy Marinade

Follow these simple steps to make Grilled Flank Steak with Balsamic Soy Marinade at home.
Marinate the steak overnight for best flavor and char it hot for a quick sear.
Serve with a fresh side like our popular grilled chicken salad bowl recipe for a balanced meal.

Ingredients — Grilled Flank Steak with Balsamic Soy Marinade

• 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

Directions — Grilled Flank Steak with Balsamic Soy Marinade

• Prepare the Marinade: In a large ziplock bag or dish, combine the soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, chives, black pepper, and balsamic vinegar. Mix until well combined.
• Marinate the Flank Steak: Place the flank steak in the marinade, making sure it is fully coated. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to absorb.
• Grill the Steak: Preheat your grill to high heat. Remove the steak from the marinade and place it on the grill. Cook for 2 minutes on each side over high heat, then reduce the heat to medium and continue grilling for another 7–10 minutes, flipping halfway through, until the steak reaches an internal temperature of 130°F for medium rare, or cook longer for your desired doneness.
• Simmer the Marinade: While the steak is grilling, take half of the remaining marinade and place it in a saucepan over medium heat. Bring it to a simmer for about 10 minutes to reduce and thicken the sauce.
• Rest and Serve: Remove the steak from the grill and allow it to rest for 5 minutes under a tent of foil. Slice the steak thinly against the grain and drizzle with the reduced marinade before serving.

How to Serve Grilled Flank Steak with Balsamic Soy Marinade

Serve Grilled Flank Steak with Balsamic Soy Marinade sliced thin against the grain for best texture.
Top slices with the reduced marinade and a sprinkle of fresh chives.
Offer sides like roasted vegetables, mashed potatoes, or a crisp salad.

How to Store Grilled Flank Steak with Balsamic Soy Marinade

Store leftover Grilled Flank Steak with Balsamic Soy Marinade in an airtight container.
Refrigerate up to 4 days or freeze for up to 3 months.
Thaw in the fridge and reheat gently to keep the meat tender.

Tips to Make Grilled Flank Steak with Balsamic Soy Marinade

• Marinate at least 8 hours for deep flavor.
• Grill hot first to get a nice sear, then lower heat to finish.
• Slice thinly and against the grain to improve tenderness.
• For side ideas and a fun snack, see this ham and egg chips with grilled pineapple for inspiration.

Variation — Grilled Flank Steak with Balsamic Soy Marinade

• Add red pepper flakes to the marinade for heat.
• Swap balsamic vinegar for red wine vinegar for a lighter tang.
• Use skirt steak or hanger steak if flank is not available; adjust cooking time.

FAQs — Grilled Flank Steak with Balsamic Soy Marinade

Q: How long should I marinate Grilled Flank Steak with Balsamic Soy Marinade?
A: Marinate at least 8 hours or overnight for best flavor. Short marinating (2–4 hours) works but is less intense.

Q: What internal temperature is best for Grilled Flank Steak with Balsamic Soy Marinade?
A: Aim for 130°F for medium-rare; cook longer if you prefer medium or well done. Let the steak rest before slicing.

Q: What tool helps cook Grilled Flank Steak with Balsamic Soy Marinade perfectly?
A: A good meat thermometer helps you hit the right doneness. Buy it here.

Grilled Flank Steak with Balsamic Soy Marinade

Grilled Flank Steak with Balsamic Soy Marinade is a bold, savory dish that is quick to grill and full of flavor, blending tangy balsamic with salty soy for a rich taste.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 8 hours hrs 5 minutes mins

Course Dinner, Main Course

Cuisine American, Grilling

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Marinade

• 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

Main Ingredient

• 2 pounds flank steak

Instructions

 

Preparation

• In a large ziplock bag or dish, combine the soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, chives, black pepper, and balsamic vinegar. Mix until well combined.
• Place the flank steak in the marinade, making sure it is fully coated. Cover and refrigerate for at least 8 hours or overnight.

Grilling

• Preheat your grill to high heat.
• Remove the steak from the marinade and place it on the grill. Cook for 2 minutes on each side over high heat, then reduce the heat to medium and continue grilling for another 7–10 minutes, flipping halfway through, until the steak reaches an internal temperature of 130°F for medium rare.
• While the steak is grilling, take half of the remaining marinade and place it in a saucepan over medium heat. Bring it to a simmer for about 10 minutes to reduce and thicken the sauce.
• Remove the steak from the grill and allow it to rest for 5 minutes under a tent of foil.
• Slice the steak thinly against the grain and drizzle with the reduced marinade before serving.

Notes

Store leftover steak in an airtight container. Refrigerate up to 4 days or freeze for up to 3 months. Thaw in the fridge and reheat gently to keep the meat tender. For best texture, slice thin against the grain.

Keyword Balsamic Soy, Grilled Flank Steak, Marinade