Balsamic-Marinated Flank Steak

Balsamic-Marinated Flank Steak Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


Flank Steak
2pounds flank steak, about 1 1/2 inches thick
1/4cup extra-virgin olive oil
2tablespoons balsamic vinegar
1teaspoon coarse salt
1/2teaspoon freshly ground black pepper
Garlic cloves
Garlic and Chive Butter
1 stick salted butter, room temperature
Finely grated rind of 1/2 lemon
2 garlic cloves, finely minced
2tablespoons finely chopped chives


Flank Steak:

  1. Combine all ingredients in a zip-top plastic bag. Marinate 1 to 24 hours.
  2. Prepare grill.
  3. Remove steak from bag, shaking off any excess marinade. Grill steak 2 to 3 minutes per side for medium-rare, or until internal temperature reaches 130F.

Garlic and Chive Butter:

  1. Stir together all ingredients. Pile butter mixture on a large sheet of plastic wrap. Fold over plastic wrap and roll butter into a log shape, twisting the ends to secure.  Refrigerate until ready serve. (Can be made up to 3 days in advance.) Serve on top of steak and asparagus. Makes about 1/2 cup.