Balsamic Marinated Flank Steak

Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.

  • 30
    min
  • 6
    SERVINGS
  • 180
    Cal
  • 24 g
    Protein

Ingredients:

  • 1 beef Flank Steak (about 1-1/2 pounds)
Balsamic Marinade:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil leaves
  • 1 1/2 teaspoons Dijon-style mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sugar

Cooking:

  1. Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

183 CALORIES

0 % *

3g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

1.5 mg IRON

0 % DV

4.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 183 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 42 mg Cholesterol; 66 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 6.8 mg Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.2 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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