The Secret to Juicy Grilled Steak Every Time—It's Foolproof
This foolproof balsamic marinated flank steak is perfectly juicy and tender every time, thanks to smart prep and grill timing that trap in flavor and keep moisture locked in.
Equipment
- 1 Mixing bowl for marinade
- 1 Zip-top bag or shallow dish for marinating
- 1 Grill preheated to medium-high
- 1 Cutting board for resting and slicing
Ingredients
Main ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon country-style Dijon mustard
- 2 cloves garlic grated
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ cup olive oil
- 1 flank steak 1 ½-pound, about 1 inch thick
- 1 ½ teaspoons kosher salt
Instructions
Instructions
- Whisk together balsamic vinegar, Dijon mustard, grated garlic, black pepper, and paprika in a small bowl. Slowly drizzle in olive oil while whisking to emulsify.
- Place flank steak in a large zip-top bag or shallow dish. Pour over marinade to coat. Seal or cover and refrigerate at least 4 hours or overnight.
- Remove steak from fridge 30 minutes before cooking. Preheat grill to medium-high heat.
- Remove steak from marinade and pat dry with paper towels. Discard marinade and season steak all over with kosher salt.
- Grill steak 5 to 7 minutes per side for medium-rare. Use meat thermometer for accuracy if desired.
- Transfer steak to a cutting board and rest for 10 minutes.
- Slice steak thinly against the grain and serve.
Notes
For best results, marinate overnight. Make sure to pat steak dry before grilling for better sear. Let it rest before slicing for max juiciness.