Balsamic Flank Steak
Submitted by Marci
Flank steak marinated in balsamic vinegar and Italian dressing, then broiled to juicy medium-rare in under 10 minutes. Only 4 ingredients stand between you and a seared, tangy steak dinner sliced thin against the grain.
YIELD
3 servingsPREP
5 minCOOK
8 minREADY
30 minFour ingredients. Ten minutes of marinating. Eight minutes under the broiler. That’s it.
This balsamic flank steak punches way above its weight class. Italian dressing and balsamic vinegar do double duty as both marinade and flavor bomb, soaking into the lean meat just enough to keep things juicy.
Slice it thin against the grain and you’ve got tender, tangy strips that work on their own, piled into tacos, or fanned over a green salad.
Pro Tips
- Slice against the grain. Flank steak has long, visible muscle fibers. Cutting across them is the difference between tender and chewy.
- Let the steak rest for a full 5 minutes after broiling. The juices redistribute and every slice stays moist.
- Want more flavor depth? Marinate for up to 4 hours instead of 10 minutes, but don’t go overnight. The vinegar will start to break down the texture.
Variations
- Swap the broiler for a screaming hot grill and you’ll get gorgeous char marks.
- Drizzle sliced steak with a balsamic reduction for an extra layer of sweet-tart richness.
- Pile thin slices onto crusty bread with arugula and shaved Parmesan for a steak sandwich.
Ingredients
Directions
Combine steak, dressing, vinegar, and pepper in plastic food-storage bag.
Secure with twist tie and marinate 10 minutes.
Preheat broiler.
Remove steak from marinade.
Discard any excess marinade.
Broil steak 6 inches from heat for 4 minutes each side for medium-rare or to desired doneness.
Let stand 5 minutes.
Slice thinly across the grain.
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