Balsamic and Dijon Marinated Flank Steak
Flank steak is our favorite cut of beef because it’s lean yet tender, flavorful, and great for marinating. I made this balsamic and Dijon marinated flank steak recipe I found on Kalyn’s Kitchen, which sounded perfect, and I happened to have all the ingredients on hand. The steak had a terrific flavor, and my entire family enjoyed it, and it paired nicely with the balsamic roasted tomatoes with fresh basil and a loaded mashed potato casserole.
Balsamic and Dijon Marinated Flank Steak
Ingredients:
- 1½ lbs flank steak
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 cloves of garlic, minced
- Juice from ½ a lemon
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp dried thyme
How to Make a Balsamic and Dijon Marinated Flank Steak
Mix the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme in a large zip-lock bag. Add the flank steak, and refrigerate for at least 4 hours up to 24 hours.
Remove the flank steak from the refrigerator 20 minutes before cooking.
Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes, then flip and continue cooking for 2-3 minutes for medium-rare, or until you have reached your desired degree of doneness.
Remove from the grill pan and place on a cutting board to rest for 5 minutes before slicing against the grain. Serve and enjoy.
Equipment
- Grill Pan
Ingredients
- 1 flank steak mine was 1 1/2 lbs
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 cloves of garlic minced
- Juice from 1/2 a lemon
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp dried thyme
Instructions
- Mix the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme in a large zip-lock bag. Add the flank steak, and refrigerate for at least 4 hours up to 24 hours.
- Remove the flank steak from the refrigerator 20 minutes before cooking.
- Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes, then flip and continue cooking for 2-3 minutes for medium-rare, or until you have reached your desired degree of doneness.
- Remove from the grill pan and place on a cutting board to rest for 5 minutes before slicing against the grain. Serve and enjoy.
This would be such a family hit, my husband would be swooning! Thanks for this great steak recipe!
This is also our favourite cut of beef at my parents’ house! Yours looks very tender and, by the recipe, delicious!
Have a nice week!
Pam, It looks absolutely divine and I love that flavour combination! Delicious!!!!
Cheers and hope you have a fantastic day,
Pam, Thank you so much for use Spanish Oil!!!!
You have my mouth watering over this -yum!
Great dish for meat lovers!
Kisses!
I’ve made a marinade very similar to this before… it’s soooooo incredibly tasty!!
Buen marinado y a punto de cocción perfecto me encanta,abrazos.
This marinade sounds outstanding Pam and will be tried at Almost heaven South.
This steak looks amazing, I think I would have to fight my husband over this!!
I’m not familiar with Flank steak but it looks delightful and tender, for sure worth a try.
The marinate sounds very aromatic, a great recipe for meat lovers!
If only I were organized enough to plan for marinading! A friend pounds the tarnation out of his flank steak before cooking it, and it’s very tender that way, too. I wonder if a good pounding and marinating for an hour, which I can probably manage, would do the trick?
Look delicious Pam!!
Your flank steak looks perfect. I love the flavors in the marinate.
Totally craving steak now!
For such a simple marinade this sounds like it’s packed with flavor!
Me too, I’m just as happy with good flank steak as I am ribeye, strip, or fillet. The marinade sounds fantastic, I can’t wait to try it.
that’s a great marinade! i just received some blackberry ginger balsamic vinegar and i think it’d make an interesting component in something like this.
Top marks for this recipe. Tastes great. Thanks for sharing.
Simon
Grilled this one up for lunch today and it was quite nice. I let it marinate for about 18 hours, and the meat was very tender. We liked the flavors, but found ourselves wanting a touch of heat in the marinade . I may try it with a little chopped jalapeño in the marinade just to see what happens. Definitely going to mess around with it a little, because we liked the base favor quite a bit. (And it’s such a treat to grill in the winter in Michigan)!