Marinated Flank Steak

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This marinated grilled steak is full of bold flavor from a simple mixture of balsamic vinegar, lemon juice, Dijon, Worcestershire, garlic, and herbs. Whether you use flank steak or London broil, the marinade helps create a tender and flavorful steak that cooks quickly on the grill. Sliced thinly across the grain, it makes an easy and delicious dinner for any night you want to fire up the grill.

Course Appetizer, dinner, Main Dish

Cuisine American, Barbecue, Mediterranean

Keyword beef, comfort food, grilled, summer

Prep Time 20

Cook Time 12

Marinate Time 1

Total Time 1 32

Servings servings

Calories 300kcal

Author Laura

Equipment

Ingredients

2-3 pound flank steak or London Broil
2 Tbsp balsamic vinegar
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp fresh garlic finely minced
½ tsp dried oregano
½ tsp dried basil
½ tsp dried thyme
1 tsp smoked paprika or paprika
¼ cup olive oil

Instructions

Combine balsamic vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, and spices, then whisk in olive oil.
Trim the flank steak so there is not much visible fat. Then make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the marinade to penetrate more, but it's optional.) Place meat in a Ziploc bag, using the smallest size that fits. Pour marinade mixture over meat, then marinate in the refrigerator for 8-24 hours.
To cook, take meat out of the refrigerator, drain off marinade, and let it come to room temperature while you preheat the grill to high. (You can rinse the bag in warm water if you're in a hurry.) Turn the grill to medium-high or let coals cool down before you put the meat on. If using an instant-read meat thermometer, start checking temperature after you turn the meat and cook to 130F. I turned the meat after about 6 minutes, and my flank steak reached this temperature in about 11 minutes, but the cooking time depends on the grill's temperature, the size of your steak, and the meat's starting temperature. The meat will continue to cook as it rests, so it's best to remove it from the grill when it's underdone rather than overdone.
When meat reaches that temperature, remove it from the grill and let it rest 5-10 minutes for smaller pieces or 10-15 minutes for larger pieces. Cut meat into thin slices across the grain and serve immediately. Serves 4-6.

Nutrition