Grilled Balsamic and Soy Marinated Flank Steak: A Flavor Explosion

Flank steak is a fantastic cut of beef, known for its rich flavor and relatively lean profile. However, it can sometimes be a bit tough if not prepared correctly. The secret to a tender and flavorful flank steak lies in a good marinade and proper grilling technique. This recipe for Grilled Balsamic and Soy Marinated Flank Steak delivers just that – a melt-in-your-mouth, umami-packed experience that will have everyone begging for more.

This recipe combines the tangy sweetness of balsamic vinegar with the savory depth of soy sauce, creating a complex and irresistible marinade. The marinade not only tenderizes the steak but also infuses it with a delicious flavor that complements the natural beefy taste. Grilling over high heat sears the outside, locking in the juices and creating a beautiful crust, while keeping the inside perfectly cooked.

Whether you’re grilling for a weeknight dinner or hosting a summer barbecue, this recipe is sure to impress. It’s easy to prepare, relatively quick to cook, and incredibly versatile. Serve it sliced over salads, in tacos, or as the centerpiece of a delicious steak dinner.

## Ingredients:

* **For the Marinade:**
* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce (low sodium recommended)
* 2 tablespoons olive oil
* 2 tablespoons Dijon mustard
* 2 cloves garlic, minced
* 1 tablespoon brown sugar (or honey)
* 1 teaspoon ground ginger
* 1/2 teaspoon red pepper flakes (optional, for heat)
* 1/4 teaspoon black pepper
* **For the Steak:**
* 1.5 – 2 pounds flank steak
* Salt, to taste
* Fresh parsley or cilantro, chopped (for garnish)

## Equipment:

* Large resealable plastic bag or shallow dish
* Grill (gas or charcoal)
* Tongs
* Meat thermometer (optional, but recommended)
* Cutting board
* Sharp knife

## Instructions:

### Step 1: Prepare the Marinade

In a medium bowl, whisk together the balsamic vinegar, soy sauce, olive oil, Dijon mustard, minced garlic, brown sugar, ground ginger, red pepper flakes (if using), and black pepper. Ensure all ingredients are well combined and the sugar is dissolved. This marinade is the foundation of the dish, so make sure the flavors are balanced to your liking. Taste and adjust seasonings as needed – you might want to add a touch more brown sugar for extra sweetness or a pinch more red pepper flakes for a spicier kick.

### Step 2: Marinate the Flank Steak

Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated on all sides. If using a plastic bag, squeeze out any excess air and seal tightly. If using a dish, turn the steak a few times to ensure it’s well coated.

Refrigerate the steak for at least 2 hours, or preferably overnight. The longer the steak marinates, the more flavorful and tender it will become. However, avoid marinating for longer than 24 hours, as the acidity of the balsamic vinegar can start to break down the meat fibers too much, resulting in a mushy texture. If you’re short on time, even a 30-minute marinade will impart some flavor.

### Step 3: Prepare the Grill

While the steak is marinating, prepare your grill. For a gas grill, preheat to high heat (around 450-500°F or 230-260°C). For a charcoal grill, light the charcoal and let it burn until the coals are covered with a white ash. Distribute the coals evenly across the grill for direct heat grilling. Make sure the grill grates are clean and lightly oiled to prevent the steak from sticking.

### Step 4: Grill the Flank Steak

Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This is important for achieving a good sear. Season the steak lightly with salt, as the soy sauce in the marinade will already provide some saltiness. Avoid over-salting.

Place the steak on the preheated grill. Grill for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); and for medium-well, aim for 145-155°F (63-68°C). Remember that the steak will continue to cook slightly after you remove it from the grill (carryover cooking).

The grilling time will vary depending on the thickness of the steak and the heat of your grill. Avoid overcooking the steak, as it can become tough. Use tongs to flip the steak, rather than piercing it with a fork, to prevent losing juices.

### Step 5: Rest and Slice the Steak

Once the steak has reached your desired internal temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Do not skip this step!

After resting, slice the steak thinly against the grain. This is crucial for ensuring tenderness. Look for the direction of the muscle fibers and slice perpendicular to them. Slicing against the grain shortens the muscle fibers, making the steak easier to chew. Cutting with the grain will result in tough and chewy slices.

### Step 6: Serve and Enjoy

Transfer the sliced steak to a serving platter. Garnish with fresh chopped parsley or cilantro. Serve immediately and enjoy!

## Tips and Variations:

* **Add Heat:** If you like a spicier steak, add a pinch of cayenne pepper or a minced jalapeno pepper to the marinade.
* **Sweeten it Up:** For a sweeter marinade, add a tablespoon of honey or maple syrup.
* **Citrus Zest:** Add the zest of an orange or lemon to the marinade for a bright, citrusy flavor.
* **Onion Power:** Add thinly sliced onions to the marinade to infuse the steak with onion flavor.
* **Marinade Time:** While 2 hours is the minimum marinating time, overnight is ideal for maximum flavor and tenderness.
* **Grill Marks:** For those picture-perfect grill marks, rotate the steak 45 degrees halfway through cooking on each side.
* **Wood Chips:** If using a charcoal grill, add wood chips (such as hickory or mesquite) to the coals for a smoky flavor.
* **Reverse Sear:** For an even more tender steak, consider the reverse sear method. Cook the steak at a lower temperature (around 250°F or 120°C) until it reaches an internal temperature of about 115°F (46°C). Then, sear it over high heat for a minute or two per side to develop a crust.
* **Doneness:** Use a reliable meat thermometer to ensure accurate doneness.

## Serving Suggestions:

* **Salad:** Serve sliced flank steak over a bed of mixed greens with your favorite vinaigrette dressing. Add grilled vegetables for extra flavor and nutrients.
* **Tacos:** Use the sliced flank steak as a filling for tacos. Top with your favorite taco toppings, such as salsa, guacamole, sour cream, and shredded cheese.
* **Fajitas:** Similar to tacos, serve the steak with sautéed bell peppers and onions for fajitas. Wrap in warm tortillas and enjoy!
* **Steak Dinner:** Serve the steak as the main course of a delicious steak dinner. Pair it with sides like roasted potatoes, grilled asparagus, or a simple salad.
* **Sandwiches:** Use sliced flank steak in sandwiches or wraps with your favorite toppings and sauces.
* **Grain Bowls:** Add the steak to grain bowls with quinoa, rice, or farro, along with roasted vegetables and a flavorful sauce.

## Nutritional Information (Approximate, per serving):

* Calories: 400-500
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 5-10g

(Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.)

## Conclusion:

This Grilled Balsamic and Soy Marinated Flank Steak recipe is a guaranteed crowd-pleaser. The combination of the flavorful marinade, the quick and easy grilling process, and the tender, juicy results makes it a perfect choice for any occasion. So fire up your grill and get ready to enjoy a truly unforgettable steak experience! Experiment with the variations and serving suggestions to create your own signature dish. Happy grilling!