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Why This Recipe Stands Out

Flank steak is a lean, flavorful cut that benefits immensely from marination. The balsamic soy marinade infuses the meat with a harmonious blend of sweet, savory, and tangy notes. The acidity from the balsamic vinegar helps tenderize the steak, while the soy sauce adds depth and umami. Together, they create a mouthwatering dish that’s perfect for any occasion.

Ingredients: Building Blocks of Flavor

For the Marinade:

• Soy Sauce: ½ cup
• Vegetable Oil: ⅓ cup
• Dark Brown Sugar: 2 tablespoons
• Worcestershire Sauce: ¼ cup
• Dijon Mustard: 1 teaspoon
• Garlic: 4 cloves, minced
• Fresh Chives: 2 tablespoons, minced
• Ground Black Pepper: 1½ teaspoons
• Balsamic Vinegar: 2 teaspoons

For the Steak:

• Flank Steak: 2 pounds

Step-by-Step Instructions: Crafting the Perfect Steak

1. Prepare the Marinade

In a large ziplock bag or shallow dish, combine the soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, chives, black pepper, and balsamic vinegar. Mix thoroughly until the sugar dissolves and the ingredients are well incorporated.

2. Marinate the Flank Steak

Place the flank steak into the marinade, ensuring it’s fully submerged. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight. This extended marination allows the flavors to penetrate the meat, resulting in a more flavorful and tender steak.

3. Grill the Steak

Preheat your grill to high heat. Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for 2 minutes on each side over high heat. Then, reduce the heat to medium and continue grilling for an additional 7–10 minutes, flipping halfway through, until the steak reaches an internal temperature of 130°F for medium-rare. Adjust the cooking time for your desired level of doneness.

4. Simmer the Marinade

While the steak is grilling, pour half of the remaining marinade into a saucepan. Bring it to a simmer over medium heat and cook for about 10 minutes, allowing it to reduce and thicken. This creates a flavorful sauce to drizzle over the cooked steak.

5. Rest and Serve

Once the steak is cooked to your liking, remove it from the grill and let it rest for 5 minutes under a tent of foil. This resting period allows the juices to redistribute throughout the meat. Slice the steak thinly against the grain and drizzle with the reduced marinade before serving.

Tips for Grilling Flank Steak Like a Pro

• Tenderize the Meat: Before marinating, consider lightly scoring the surface of the steak with a knife. This helps the marinade penetrate more deeply and can lead to a more tender result.
• Room Temperature Steak: Allow the steak to come to room temperature before grilling. This ensures more even cooking.
• High Heat for Searing: Start with high heat to sear the steak, locking in juices and flavor.
• Use a Meat Thermometer: To achieve your preferred level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F.
• Rest Before Slicing: Let the steak rest after grilling to retain its juices, ensuring each bite is moist and flavorful.

Serving Suggestions

This grilled flank steak pairs wonderfully with a variety of side dishes:

• Grilled Vegetables: Asparagus, bell peppers, or zucchini
• Salads: A fresh green salad with a tangy vinaigrette
• Starches: Garlic mashed potatoes, couscous, or a warm quinoa salad

For a complete meal, consider serving the steak with a robust red wine, such as a Cabernet Sauvignon or Malbec, which complements the rich flavors of the meat.

Storing and Reheating Leftovers

If you have leftovers, store the sliced steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over low heat to prevent it from becoming tough.

FAQs

Can I use a different cut of beef?

Yes, while flank steak is ideal, you can substitute with skirt steak or flat iron steak. Adjust the cooking time based on the thickness of the meat.

Is it necessary to simmer the marinade?

Simmering the marinade not only ensures food safety but also intensifies the flavors, creating a rich sauce to enhance the steak.

Can I cook the steak indoors?

Absolutely. If you don’t have access to a grill, you can cook the steak in a cast-iron skillet over medium-high heat, following the same cooking times.

Conclusion: Elevate Your Grilling Game

This Grilled Flank Steak with Balsamic Soy Marinade is more than just a meal; it’s an experience. The combination of tender steak and a flavorful marinade is sure to impress your guests and become a staple in your grilling repertoire. So fire up the grill, gather your ingredients, and enjoy a delicious, memorable meal.