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Perfectly Grilled Flank Steak

A juicy, incredibly flavorful flank steak, marinated in a savory soy-balsamic blend, grilled to a perfect medium-rare, and finished with flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Steak
  • 1.5-2 lbs flank steak
  • 1 pinch flaky sea salt like Maldon, for finishing
The Marinade
  • 0.33 cup olive oil
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 3 tbsp brown sugar packed
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp black pepper freshly ground

Equipment

  • Outdoor grill or cast-iron skillet
  • Instant-read meat thermometer
  • Wooden cutting board
  • Sharp carving knife
  • Whisk and mixing bowls

Method
 

  1. Whisk together olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, garlic, mustard, and black pepper to create the marinade.
  2. Place flank steak in a sealed bag or dish, cover with marinade, and refrigerate for 2 to 12 hours.
  3. Remove steak from the fridge 30-45 minutes before cooking to bring it closer to room temperature.
  4. Preheat grill or a cast-iron pan to high heat (450°F-500°F).
  5. Remove steak from marinade, let excess drip off, and grill for 4-6 minutes per side until the internal temperature reaches 130°F-135°F for medium-rare.
  6. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 full minutes.
  7. Using a sharp knife, slice the steak very thinly against the grain at a 45-degree angle.
  8. Arrange slices on a board and sprinkle generously with flaky sea salt before serving.

Notes

Always slice against the grain! This cuts the long muscle fibers, making the steak tender and easy to chew. Do not skip the 10-minute resting period.