Balsamic Glazed Flank Steak
July 23, 2025 • 0 comments
This flavorful summer recipe features tender flank steak soaked in a rich marinade of balsamic vinegar, garlic, Dijon, and herbs, then grilled to perfection and finished with a quick balsamic glaze. It’s a simple yet impressive main dish that’s perfect for cookouts, weeknight dinners, or slicing up for steak salads and wraps. Best served with fresh seasonal sides or just a loaf of crusty bread to soak up the extra glaze.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1.5 lb) Flank Steak, Beef
- (2 tsp) Dijon Mustard
- (4 cloves) Garlic, minced
- (2 tsp) Onion Powder
- (3 tbsp) Coconut Aminos
- (3 tbsp) Olive Oil
- (1/2 cup) Balsamic Vinegar
- (to taste) Salt & Pepper
Directions
- In a large resealable bag or shallow dish, combine the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Season the flank steak generously with salt and pepper on both sides, then place it in the marinade. Seal and refrigerate for at least 2 hours or overnight for best flavor.
- When ready to cook, preheat your grill to high heat (around 450°F). Oil the grill grates lightly to prevent sticking.
- Remove the steak from the marinade, letting excess drip off—but reserve the marinade for the glaze.
- Place the steak on the hot grill and cook with the lid closed for 3-5 minutes per side for medium-rare (135°F internal temperature), adjusting time to your preferred doneness.
- While the steak rests on a cutting board for 10 minutes, pour the reserved marinade into a small saucepan. Bring it to a full rolling boil over medium-high heat—this ensures it’s safe to eat. Then reduce to a simmer and cook until thickened into a glossy glaze, about 2-3 minutes. Add a splash more balsamic if needed to balance the flavor.
- Slice the steak thinly against the grain, brush with half of the balsamic glaze, and serve with the remaining glaze drizzled on top.
