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Balsamic and Dijon Marinated Flank Steak

Balsamic and Dijon Marinated Flank Steak

Flank steak is our favorite cut of beef because it’s lean, yet very tender, flavorful, and it’s a great cut of beef to marinate. I found a recipe for a balsamic and dijon marinated flank steak on Kalyn’s Kitchen that sounded perfect and I happened to have all ingredients on hand. I only marinated the beef for 4 hours and it was very flavorful but next time I make this, and there WILL be a next time, I will let it marinate for 24 hours. The steak had a terrific flavor and my entire family enjoyed it. The flank steak paired nicely with the Balsamic Roasted Tomatoes with Fresh Basil.

Balsamic and Dijon Marinated Flank Steak

How to Make a Balsamic and Dijon Marinated Flank Steak

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to 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 prior to slicing against the grain. Serve and enjoy.

Balsamic and Dijon Marinated Flank Steak

Balsamic and Dijon Marinated Flank Steak

Balsamic and Dijon Marinated Flank Steak

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time:: 4 hours
Total Time: 4 hours 20 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Kalyn's Kitchen

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

  • Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
  • Remove the flank steak from the refrigerator 20 minutes prior to 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 prior to slicing against the grain. Serve and enjoy.
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21 Comments

  1. 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!

  2. 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?

  3. 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.

  4. 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)!