Balsamic Flank Steak Oven Recipe

Balsamic Flank Steak is a timeless dish that transforms a simple cut of beef into something deeply flavorful and satisfying. The tangy sweetness of balsamic vinegar seeps into the meat, tenderizing it while building rich, layered taste. When grilled or seared at high heat, the exterior develops a caramelized crust that contrasts beautifully with the juicy, tender interior.

This recipe highlights how a short marinade and proper slicing technique can turn flank steak into a centerpiece-worthy meal. Balsamic Flank Steak works equally well for casual weeknight dinners and relaxed gatherings. Served sliced thin and drizzled with reduced marinade, it offers bold flavor without complicated preparation.

Ingredients Overview

Flank steak is the star of Balsamic Flank Steak. This long, flat cut comes from the abdominal muscles of the cow. It is lean with pronounced muscle fibers, which makes marinating and proper slicing essential. When cooked quickly over high heat and sliced against the grain, flank steak becomes tender and full of flavor.

Balsamic vinegar forms the backbone of the marinade. Its natural acidity tenderizes the meat while its subtle sweetness balances the savory elements. Choose a good-quality balsamic vinegar that tastes smooth and slightly sweet rather than overly sharp.

Olive oil helps carry flavor into the meat and prevents sticking during cooking. Garlic adds depth and aromatic warmth. Dijon mustard contributes slight sharpness and helps emulsify the marinade for even coating.

Honey or brown sugar enhances caramelization on the grill and balances acidity. Freshly ground black pepper and salt are essential for seasoning. A touch of dried rosemary or thyme can add gentle herbal notes without overpowering the balsamic profile.

Optional additions include a splash of soy sauce for umami depth or a pinch of red pepper flakes for mild heat.

Step-by-Step Instructions

Begin by preparing the marinade. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, black pepper, and optional herbs. Stir until fully combined.

Place the flank steak in a shallow dish or resealable bag. Pour the marinade over the steak, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2 to 4 hours. Avoid exceeding 8 hours, as the acid may begin to alter the meat’s texture too much.

Remove the steak from the refrigerator 20 to 30 minutes before cooking. This helps it cook more evenly.

Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan. Remove the steak from the marinade, allowing excess to drip off. Discard the used marinade or reserve it separately to boil for use as a sauce.

Place the steak on the hot surface. Cook for about 4 to 6 minutes per side for medium-rare, depending on thickness. Aim for an internal temperature of 130 to 135°F for medium-rare. Adjust cooking time according to preferred doneness.

Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. Resting allows juices to redistribute and prevents dryness.

Using a sharp knife, slice the Balsamic Flank Steak thinly against the grain at a slight angle. This shortens the muscle fibers and results in a more tender bite.

If desired, simmer reserved marinade in a small saucepan for several minutes until slightly thickened, then drizzle over the sliced steak.

Tips, Variations & Substitutions

For added richness, finish the steak with a small pat of butter while resting. The butter melts over the warm surface and enhances flavor.

If grilling outdoors, allow the steak to develop slight char marks for deeper taste. Indoors, a cast-iron skillet provides excellent searing capability. Preheat the skillet thoroughly before adding the steak for best results.

To vary the flavor, add a tablespoon of Worcestershire sauce to the marinade for additional depth. Fresh chopped parsley sprinkled over the sliced steak adds brightness and color.

If flank steak is unavailable, skirt steak or flat iron steak can substitute. Cooking times may vary slightly based on thickness.

Serving Ideas & Occasions

Balsamic Flank Steak pairs beautifully with roasted vegetables, mashed potatoes, or a simple arugula salad. The tangy-sweet profile complements earthy sides such as roasted mushrooms or caramelized onions.

For a lighter option, serve the sliced steak over mixed greens with cherry tomatoes and shaved Parmesan. It also works well in sandwiches, wraps, or tacos with fresh herbs and crisp vegetables.

This dish is well suited for backyard gatherings, family dinners, or meal prep. Leftover slices can be used the next day in salads or grain bowls.

Nutritional & Health Notes

Flank steak is a lean cut of beef, providing high-quality protein and essential nutrients such as iron and zinc. Because it is relatively low in fat compared to other cuts, it fits well into a balanced diet when portioned appropriately.

The balsamic marinade adds flavor without heavy sauces. Olive oil contributes heart-healthy monounsaturated fats when used in moderation.

To reduce sodium, adjust salt levels and avoid additional soy-based ingredients. Pairing the steak with vegetables increases fiber and nutrient variety for a well-rounded meal.

FAQs

1. How long should I marinate Balsamic Flank Steak?

A minimum of 30 minutes will provide noticeable flavor, but 2 to 4 hours offers deeper penetration. Avoid marinating longer than 8 hours to prevent the acid from breaking down the meat excessively.

2. What internal temperature is best?

For medium-rare, cook to 130 to 135°F and allow the steak to rest. For medium, aim for 140 to 145°F. Using a meat thermometer provides the most accurate results.

3. Why is slicing against the grain important?

Flank steak contains long muscle fibers. Cutting against the grain shortens those fibers, making each bite more tender and easier to chew.

4. Can I cook this in the oven?

Yes. Sear the steak in a hot oven-safe skillet for 2 to 3 minutes per side, then transfer to a 400°F oven for 5 to 8 minutes depending on thickness and desired doneness.

5. Can I freeze marinated flank steak?

Yes. Place the steak and marinade in a freezer-safe bag and freeze for up to two months. Thaw overnight in the refrigerator before cooking.

6. What sides complement this dish best?

Roasted potatoes, grilled asparagus, or a simple green salad pair well. The balsamic flavor works particularly well with vegetables that have slight sweetness.

7. How do I prevent the steak from becoming tough?

Avoid overcooking and allow the steak to rest before slicing. Always cut thinly against the grain to maintain tenderness.

Tasty Card

Print