Okay, picture this: it’s a warm summer evening, and the smell of something amazing is wafting through the air. That’s exactly how I felt the first time I grilled flank steak with this balsamic soy marinade. It hit me with a juicy, tangy punch that was both rich and refreshing. The marinade’s perfect balance of acidity and umami seeps deep into every fiber, making each bite tender and packed with flavor. If you love grilling but want an easy way to elevate your steak game, this recipe is a total winner. Plus, I’m sharing all my little tricks to get that perfect char without drying it out. Let’s fire up that grill and get cooking!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes (plus 2 hours marinating)
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Ingredients
For the Main Dish:
1.5 to 2 pounds flank steak
⅓ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
Optional: 1 teaspoon Dijon mustard for a little tang
How I Make It
Step 1:
Start by making your marinade—combine balsamic vinegar, soy sauce, olive oil, minced garlic, honey, black pepper, and salt in a bowl. Whisk it all together until the honey is fully dissolved and you see a glossy, dark liquid.
Step 2:
Place your flank steak in a large zip-top bag or shallow dish and pour the marinade over it, making sure the meat is fully coated. Seal it up and pop it in the fridge for at least 2 hours—if you have more time, overnight is even better for maximal flavor and tenderness.
Step 3:
When you’re ready to cook, take the steak out of the fridge about 30 minutes before grilling to let it come closer to room temperature. This helps it cook evenly.
Step 4:
Preheat your grill to medium-high heat, around 400°F. Clean and oil the grates lightly to prevent sticking.
Step 5:
Remove the steak from the marinade and let any excess drip off. Place it on the grill, cooking for about 4–5 minutes per side for medium-rare (internal temp of 130–135°F). Use tongs to flip—no stabbing with forks!
Step 6:
Once grilled, let the steak rest for 5–10 minutes under tented foil. This locks in the juices, so when you slice against the grain, the meat stays tender and juicy.
Variations & Tips
Swap flank steak for skirt steak or sirloin for similar results.
Add a pinch of red pepper flakes to the marinade for a subtle kick.
Marinate overnight for deeper flavor and more tenderness.
Use a meat thermometer to avoid overcooking—flank steak can get tough fast.
If you don’t have a grill, a hot cast-iron skillet works great too.
Let the steak rest fully before slicing thinly across the grain to maximize tenderness.
How I Like to Serve It
I love pairing this grilled flank steak with a fresh summer salad or grilled veggies like zucchini and bell peppers. On cooler nights, it’s a perfect partner for creamy mashed potatoes or a simple garlic butter pasta. If you’re feeling fancy, chop leftover steak into thin strips and toss it into a warm tortilla with avocado and a squeeze of lime—steak tacos for the win!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a pan with a splash of beef broth or water to keep it juicy.
Closing: This grilled flank steak with balsamic soy marinade is one of those recipes that brings big flavor with minimal fuss, perfect for weeknights or weekend cookouts alike!
