Balsamic Mustard Flank Steak
In short: Flank steak marinated in balsamic vinegar, Dijon mustard and garlic, then grilled or seared to medium and sliced thin across the grain. It takes about 22 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 12 min
- Resting
- 2 h
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Flank steak is a long, lean cut with plenty of beefy flavor and a coarse grain, so it benefits from a marinade and a very hot pan. Balsamic vinegar browns well, while mustard and garlic keep the flavor sharp rather than sweet. Marinate it in the morning and dinner takes about ten minutes. Slice it thin across the grain and serve with potatoes or salad, or in a sandwich the next day.
Instructions
- Whisk the vinegar, mustard, olive oil, honey, garlic, thyme, salt and pepper in a shallow dish. Add the steak and turn it to coat both sides.
- Cover and refrigerate for 2 hours, or up to 8 hours, turning the steak once.
- Take the steak out 30 minutes before cooking. Wipe off most of the marinade with paper towels, because the sugars burn easily, and pat the meat dry.
- Heat a grill or heavy skillet over high heat until very hot. Brush the grates or pan lightly with the neutral oil.
- Cook the steak for 4 to 5 minutes per side, until a thermometer in the thickest part reads 58°C (136°F). It will rise to about 63°C (145°F) as it rests.
- Rest the steak on a board for 10 minutes. Find the direction of the long muscle fibers and slice across them, at a slight angle, into thin strips.
Tips
- Do not marinate for longer than 8 hours. The acid in the vinegar starts to turn the surface of the meat mushy.
- Skirt steak or sirloin flap work with the same marinade. They are thinner, so check them after 3 minutes per side.
Questions and answers
Why is my flank steak tough?
It was probably cooked past medium or sliced along the grain. Pull it at 58°C (136°F), rest it, and cut across the long muscle fibers into thin slices.
Can I cook flank steak under the broiler?
Yes. Place the steak about 10 cm (4 inches) below a very hot broiler and cook 4 to 5 minutes per side. Rest it before slicing.
Can I freeze the steak in the marinade?
Yes. Freeze it in a zip bag for up to 3 months and thaw it overnight in the fridge. It marinates while it thaws.
How long does it take to make Balsamic Mustard Flank Steak?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Balsamic Mustard Flank Steak?
About 300 kcal per serving, with 36 g of protein, 6 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 6 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 5 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
