Guests Will Love Balsamic Grilled Flank Steak

May 9, 2018

Balsamic Grilled Flank Steak
Serves 6
This flavorful flank steak will melt in your mouth.
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Prep Time
5 min
Total Time
8 hr 20 min
Prep Time
5 min
Total Time
8 hr 20 min
  2. 2/3 c. olive oil
  3. 1/2 c. balsamic vinegar
  4. 4 cloves garlic, finely chopped
  5. Kosher salt
  6. Freshly cracked black pepper
  7. 5 to 6 sprigs thyme
  8. 1 (3-pound) piece flank steak (or skirt steak)
  10. 1 tbsp. olive oil
  11. 1 shallot, thinly sliced
  12. 3 cloves garlic, sliced
  13. 1 pt. heirloom cherry tomatoes
  14. Kosher salt
  15. Freshly cracked black pepper
  17. 1 shallot, roughly chopped
  18. 2 c. tightly packed fresh basil leaves
  19. 1 clove garlic, peeled
  20. 1/2 tsp. red pepper flakes
  21. 1/2 c. olive oil
  22. 2 tbsp. red wine vinegar
  23. 1 tsp. kosher salt, or to taste
  24. Freshly cracked black pepper
  1. Make the marinade: In a large nonreactive bowl, whisk together the oil, vinegar, and garlic and season with salt and pepper. Add the thyme. Add the meat to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
  2. Make the charred tomatoes: Heat the oil in your heaviest cast-iron skillet over medium-high heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper.
  3. Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper. The dressing will keep in an airtight container in the fridge for up to 3 days.
  4. Preheat an outdoor grill or grill pan to medium-high heat and oil the grates. Remove the steak from the marinade, letting excess drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for medium. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
  5. To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top.
Adapted from Delish
Adapted from Delish | It's All In The Sauce

Balsamic grilled flank steak is a trusty go-to dish when hosting dinner parties.


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