Balsamic Rosemary Skirt Steak

I have to tell you, grilling season is my favorite time of year. There's something about the smell of meat sizzling over charcoal that just makes everything feel right, you know? Last summer, I was looking for something that would be easy enough for a busy weeknight but fancy enough to feel special, and that's when I created this balsamic and rosemary marinated flank steak recipe. One bite and I was hooked. Alex literally asked me to make it again the next week, which honestly doesn't happen often with my picky eater. The combination of balsamic vinegar, fresh rosemary, and a few simple seasonings creates something so tender and full of flavor that everyone at the table goes quiet for a minute. That's when you know you've nailed it.

Jump to:

• Why You'll Like This Recipe
• Ingredients For Balsamic And Rosemary Marinated Flank Steak
• Instructions For Making Balsamic And Rosemary Marinated Flank Steak
• Storage And Reheating Your Marinated Flank Steak
• Tips And Variations For Your Grilled Steak
• FAQs About Balsamic And Rosemary Marinated Flank Steak
• Recipes You May Like
• Final Thoughts
• Balsamic and Rosemary Marinated Flank Steak

If you're looking for an impressive steak dinner that doesn't require complicated techniques or a ton of your time, this is it. The marinade does all the work while you go about your day, and the actual grilling takes just about 12 minutes. I love recipes that look like you spent way more effort than you actually did, and this one definitely delivers on that front.

Why You'll Like This Recipe

Here's what makes this marinated flank steak so special:

• Takes only five minutes to put together—the marinade comes together in one bowl with a quick whisk
• The longer marinating time (up to 48 hours) means incredibly tender meat that practically melts in your mouth
• The balsamic vinegar brings natural sweetness while the rosemary adds this earthy, sophisticated flavor that makes it taste restaurant quality
• Grilling time is super quick—just 5 to 6 minutes per side means you're eating dinner in no time
• Works perfectly for feeding a crowd or making an impressive weeknight meal for your family
• The meat stays juicy and flavorful even if you're not a grilling expert

Ingredients For Balsamic And Rosemary Marinated Flank Steak

• 1 two pound flank steak, trimmed of excess fat
• 1 cup balsamic vinegar
• 1 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh rosemary, finely chopped (this makes a real difference versus dried)
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic salt
• 2 teaspoons ground pepper

I always buy a good quality balsamic vinegar for this one. You don't need the most expensive bottle, but a mid-range option really does taste noticeably better than the cheap stuff. The same goes for your olive oil—use something you'd actually cook with regularly.

Instructions For Making Balsamic And Rosemary Marinated Flank Steak

Preparing The Marinade

1. Grab a medium bowl and whisk together the balsamic vinegar, olive oil, Dijon mustard, Worcestershire sauce, fresh rosemary, oregano, onion powder, garlic salt, and ground pepper. I like to taste it right here—the marinade should taste really good on its own because that's what's going to flavor your meat.

Marinating The Steak

2. Place your flank steak in a large zip-top bag. Pour the marinade over it, making sure every part of the steak gets coated. Press out as much air as you can and seal it up tight. (I learned the hard way that air pockets mean dry spots on your meat.)
3. Let it sit in the refrigerator for at least six hours, but honestly, overnight or even up to 48 hours is even better. The longer it marinates, the more tender and flavorful it becomes. I usually pop mine in the fridge in the morning and grill it that evening.

Grilling Your Steak

4. When you're ready to grill, take the steak out of the fridge about 15 minutes before you plan to cook it. This helps it cook more evenly. Preheat your grill to 400 degrees and make sure the grates are clean.
5. Once the grill is hot, place your steak directly on the grates. Grill for 5 to 6 minutes on the first side without moving it around. You want that nice sear to develop. Flip it over and cook for another 5 to 6 minutes for medium rare. If you like it more well done, cook it another minute or two per side.
6. Use a meat thermometer to check the internal temperature. For medium rare, you're looking for 145 degrees. For medium, aim for 160 degrees. (I always use a thermometer because guessing is how you end up with overcooked steak.)

Finishing Up

7. Remove the steak from the grill and let it rest for about five minutes. This is really important because it lets the juices redistribute throughout the meat instead of running all over your plate.
8. Slice the steak thinly across the grain. Slicing across the grain is key here because flank steak can be tough if you slice it the wrong way. Look at which direction the muscle fibers run and slice perpendicular to that.

Storage And Reheating Your Marinated Flank Steak

Leftovers keep in an airtight container in the refrigerator for about three to four days. I usually slice mine before storing it, which makes it easier to reheat and grab for lunches the next day.

To reheat, you have a couple of options. You can warm it gently in a skillet over medium heat with just a tiny bit of olive oil, or pop sliced pieces in the microwave for about a minute. The skillet method keeps the texture better, but the microwave works fine if you're in a rush.

Honestly, the best way to enjoy these leftovers is in a salad the next day or tucked into a sandwich. Cold sliced steak over greens with some extra balsamic vinaigrette is honestly better than the fresh batch sometimes.

Tips And Variations For Your Grilled Steak

One trick I've learned is that you can make this marinade ahead and keep it in the refrigerator for a few days. So if you want to marinate your steak on a Tuesday but don't grill until Thursday, just prep the liquid part ahead.

If you don't have fresh rosemary, you can absolutely use dried rosemary instead. Use about one teaspoon of dried since it's more concentrated than fresh. The flavor won't be quite as bright, but it'll still be delicious.

Here's something that might surprise you: you can also make this with skirt steak instead of flank steak. In fact, skirt steak often cooks a tiny bit faster. If you go that route, just watch it carefully because it can dry out quickly. Speaking of steak variations, I love using this same marinade with skirt steak for a completely different look at your dinner table.

Don't skip the resting time after grilling. I know it's tempting to cut right into it, but those five minutes make a real difference in how juicy your steak turns out.

FAQs About Balsamic And Rosemary Marinated Flank Steak

How Long Should You Marinate Flank Steak For The Best Flavor?

At minimum, let it sit for six hours. That's enough time for the flavors to really get into the meat. But my go to is overnight or even 24 hours. If you're marinating for longer than 24 hours, the acidity from the balsamic vinegar can start to change the texture, making it almost mushy, so 48 hours is really the maximum I'd recommend. I usually aim for that sweet spot of 12 to 24 hours.

What Is The Ideal Internal Temperature For Grilled Flank Steak?

For medium rare, you want to hit 145 degrees. That's the temperature where the steak is still pink in the middle but warm all the way through. For medium, go for 160 degrees. Keep in mind that the steak will continue cooking a bit while it rests, so you can pull it off the grill a degree or two before your target temperature. I always use a meat thermometer because honestly, I'd rather be sure than guess.

Can You Cook Balsamic And Rosemary Marinated Flank Steak In A Pan Instead Of A Grill?

Absolutely. I've done this plenty of times when the weather isn't cooperating or when I just don't feel like firing up the grill. Heat a cast iron skillet or heavy bottomed pan over medium high heat until it's really hot. Pat your steak dry, then sear it for about four to five minutes on each side for medium rare. The crust won't be quite as nice as on a grill, but the flavor is still fantastic.

How Do You Slice Flank Steak Properly To Make It Tender And Juicy?

This is honestly the most important step that people skip. Always slice against the grain. Look at the direction the muscle fibers run on your raw steak, then slice perpendicular to that. Thin slices are better than thick ones for tenderness. If you have a sharp knife, use it. A dull knife will shred the meat instead of cutting cleanly through it.

Recipes You May Like

If you love this marinated steak recipe, you'll probably want to try some other steak options for your grill. Check out my chimichurri skirt steak for a bright, herb-forward take on grilled beef. Then there's my cowboy butter skirt steak, which is pure comfort with that rich, savory butter sauce. And if you're feeling adventurous, my Korean bulgogi skirt steak brings a completely different flavor profile with its sweet and savory Asian inspired marinade.

Final Thoughts

This balsamic and rosemary marinated flank steak has become my go to dinner when I want to impress people without spending my entire day in the kitchen. The marinade is simple enough that even if you're new to cooking, you can pull it off. And honestly, the results look and taste way fancier than the effort you put in.

I hope you'll give this one a try soon. Alex's endorsement alone should tell you it's a winner. Save this to Pinterest so you have it ready for next time you're planning a grilled steak dinner. I'd love to hear how it turns out for you.

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