Description
This Grilled Balsamic and Garlic Flank Steak recipe features a deliciously marinated steak infused with tangy balsamic vinegar, fragrant garlic, and fresh thyme. Perfectly grilled to a juicy medium doneness, this dish makes for a flavorful and satisfying meal ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Marinade
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon thyme leaves
Steak
- 1 (2 1/2-pound) flank steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients: Collect all the ingredients including balsamic vinegar, olive oil, garlic, thyme, flank steak, salt, and pepper.
- Prepare the marinade: Peel the garlic clove and measure out the balsamic vinegar, olive oil, and thyme leaves.
- Blend the marinade: In a blender, combine the balsamic vinegar, olive oil, garlic clove, and thyme. Puree until the mixture is smooth and well blended.
- Marinate the steak: Place the flank steak in a large glass or ceramic dish. Pour the prepared marinade over the steak, ensuring it is evenly coated. Let it marinate for 5 minutes to absorb the flavors.
- Preheat the grill pan: Heat a grill pan over moderately high heat until hot, to prepare for cooking the steak.
- Season the steak: Remove the steak from the marinade and season both sides generously with kosher salt and freshly ground black pepper.
- Grill the steak: Place the steak on the hot grill pan. Cook for about 8 minutes per side, turning once, until the steak reaches medium doneness with a juicy center.
- Rest and serve: Once cooked, let the steak rest for a few minutes before slicing against the grain and serving.
Notes
- For more tender steak, marinate the flank steak for longer, up to 1-2 hours if time allows.
- Adjust the cooking time depending on your preferred doneness.
- Use a meat thermometer for accuracy: medium doneness is about 135°F (57°C).
- Make sure to slice the steak against the grain to maximize tenderness.
- The marinade can be doubled for more intense flavor or to marinate a larger piece of meat.
