Grilled Balsamic and Soy Marinated Flank Steak

Grilled Balsamic and Soy Marinated Flank Steak

22 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    55 m
DENMOZZ
Recipe by  DENMOZZ

“Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  2. Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  5. Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

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Reviews (22)

Rate This Recipe
2obies
11

2obies

This was a very flavorful marinade. The london broil came out very tender. I didn't add any salt because the soy sauce is salty enough for us. This will definitely be in the rotation!

TiffTayloe
7

TiffTayloe

AMAZING! Made exactly as recipe called for. I let it marinate for 7 hours and the flavor was delish! The hubby said one of the best steaks he has ever had.

Marianne
7

Marianne

LOVED THIS! Yes, truly! I used the exact ingredients except went short on the salt, but I didn't need to. I would not cook this meat as written, however, as you can tell by my photo! When cut in thin slices, this meat as rare is perfect! It is a perfect recipe! Thank you so much! This will be a repeat for sure---maybe this week!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 1622 mg
  • 65%

Based on a 2,000 calorie diet

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