Balsamic Flank Steak

If you want big steakhouse flavor with weeknight effort, this Balsamic Flank Steak is it. A quick 30-minute soak in The Olive Leaf Red Apple Balsamic (or your favorite dark balsamic) tenderizes the meat and adds a touch of caramelized sweetness on the grill. Slice thinly across the grain and you’ll get juicy, flavorful pieces that work for dinner plates, salads, bowls, or tacos.

Ingredients

• 1/2 cup The Olive Leaf Red Apple Balsamic (or any Olive Leaf dark balsamic)
• 2 tsp dark brown sugar
• 1 garlic clove, minced
• 1 lb flank steak
• Kosher salt & freshly ground black pepper

Directions

1. Marinate (fast): In a large zip-top bag or shallow dish, whisk balsamic, brown sugar, and garlic. Add flank steak, turn to coat, and marinate 30 minutes at room temp (or up to 4 hours in the fridge).
2. Preheat: Heat grill to medium-high (about 450–500°F). Pat steak dry; season both sides generously with salt and pepper.
3. Grill: Cook 4–6 minutes per side for medium-rare, or to your preferred doneness (130–135°F for medium-rare).
4. Rest & slice: Transfer to a board, tent loosely with foil, and rest 10 minutes. Slice thinly against the grain so every bite is tender.

Make it your own

• Balsamic swap: Pomegranate, Fig, or Traditional Balsamic all shine here.
• Herb upgrade: Add 1 tsp dried Italian herbs or a spoonful of The Olive Leaf Tuscan Herb Olive Oil to the marinade.
• Stovetop option: Sear in a cast-iron skillet 4–5 minutes per side; finish with a spoonful of balsamic in the pan to glaze.

What to serve with it

Try White Truffle Roasted Potatoes, a crisp green salad with Red Wine Vinegar dressing, or grilled vegetables brushed with Garlic Olive Oil. Leftovers are great over arugula with shaved Parmesan and an extra drizzle of balsamic.

Storage

Refrigerate cooked steak up to 3 days. Slice just before serving to keep it juicy. Rewarm gently or serve cold in salads and sandwiches.