Steaks of Summer #4 - Vinaigrette-Marinated Flank Steak
Prep time
Cook time
Total time
Flank steak marinated in a balsamic vinaigrette.
Recipe type: Main
Cuisine: American
Serves: 2
  • 1 2-lb flank steak
  • ½ cup balsamic vinegar
  • 1 cup olive oil
  • 2 sliced garlic cloves
  • 2 tbsp stone-ground mustard
  • salt and pepper
  1. Add vinegar, garlic and mustard to a blender and blend until smooth.
  2. Drizzle olive oil into the blender while still blending (remove the center of the top) until the vinaigrette is well mixed.
  3. Turn off the blender and add salt and pepper to taste.
  4. Place the flank steak in a shallow dish big enough for the steak to lie flat.
  5. Add all but ¼ cup of the vinaigrette to the steak and coat both sides.
  6. Cover in plastic and refrigerate for up to 1 day.
  7. Remove the steak 30 minutes before grilling to allow it to reach room temperature, and, ten minutes before grilling, preheat the grill to 450-500F.
  8. Allow the marinade to drip off the steak, but don't remove more, then place the steak on the grill for about 4-5 minutes per side, checking at 8 minutes total, to an internal temperature of 125F.
  9. Let the steak rest for 5 minutes before cutting in thin slices against the grain.
Recipe by livefire at