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.
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.