There’s nothing quite like a perfect grilled steak and so I’m sharing my secrets on Grilled Flank Steak and my favorite balsamic marinade.
We went over to one of our friends’ home the other night for dinner. We brought the meat and salad and they supplied side and dessert (oh my gosh it was the most delicious strawberry shortcake. A true favorite of mine!)
I got this recipe from a girl I went to Elementary and Junior High School with. Fast forward 5,000 years, we became friends on facebook and the rest is history!
Anyway, this is hands down our new favorite way to cook flank steak. If there is one meat recipe you try from me this weekend, make it this one. You will love it forever.
What is Flank Steak?
Flank steak is a somewhat tough but lean cut of beef that is long and flat. It is still quite flavorful but it mostly benefits from a marinade that tenderizes the meat.
Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth.
What’s in the Marinade?
At first glance, this flank steak recipe might look like a lot of ingredients, but you’ll likely have most of them in your pantry or fridge already. Here is everything you will need…
- Soy Sauce– This adds a lot of flavor and a touch of salt to balance out the sweetness in the marinade.
- Oil– Vegetable is what we use, but you could use olive oil.
- Dark Brown Sugar– Dark brown sugar gives a touch of sweet and balances the salty of the soy sauce, but we prefer dark brown sugar to add a little more depth of flavor.
- Worcestershire Sauce– Umami is the flavor you forget about. Yes, there’s sweet, salty, bitter, sour but did you know umami is that earthy goodness? Worcestershire enhances that in a beef marinade.
- Dijon Mustard–