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+ servings

Balsamic and Dijon Marinated Flank Steak

Servings: 4 +


  • 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
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme


  • 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 minute prior to slicing against the grain. Serve and enjoy.