Description
Tender grilled flank steak with a balanced sweet-tangy balsamic and rosemary marinade. Ideal for medium-rare, this Mediterranean-inspired recipe delivers juicy, flavorful results in under 2.5 hours.
Ingredients
1 ½ lbs flank steak
⅓ cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
1 teaspoon rosemary
Instructions
Whisk balsamic, oil, garlic, honey, mustard, salt, pepper, and rosemary in a bowl
Pat steak dry, then place in marinade. Coat evenly
Marinate 2 hours (minimum) or overnight in refrigerator
Remove steak from marinade, let drain 2-3 minutes
Heat grill or skillet over medium-high heat until shimmering
Grill 4-6 minutes per side for medium-rare (130-135°F)
Transfer to cutting board. Let rest 5-10 minutes
Slice thinly against grain and serve immediately
Notes
Reserve 2 tbsp marinade for sauce; reduce to syrup consistency
Use a hot cast-iron skillet for searing
Add smoked paprika for charred depth
Check internal temperature for doneness
Substitute maple syrup for honey
Store leftovers in airtight container for 3-4 days
- Prep Time: 120
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 steak portion
- Calories: 550
- Sugar: 12g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg