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Balsamic and Dijon Marinated Flank Steak

October 12, 2012

Tender and juicy flank steak with hints of Balsamic vinegar, Dijon, and citrus. Delicious!

Here’s a quick marinade for an absolutely delicious flank steak dinner.  Only a few ingredients that I always have in the kitchen, so no special trips to the store needed.  I love flank steak for it’s taste, texture, and versatility.  From fajitas to Asian inspired dishes, flank steak it a perfect fit.  I paired this version with some Simple Roasted Brussels Sprouts that we picked up at the farmer’s market.  Perfection!

Balsamic and Dijon Marinated Flank Steak


  • 1 grass-fed flank steak (1-1.5 pounds)
  • 1 Tablespoon Balsamic vinegar (I have a bottle of Tangerine Balsamic, so I used that.  I’m sure plain would be just fine too.)
  • 1 Tablespoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves of garlic, minced
  • Juice of one lemon
  • Juice of one lime

What to do:

Place all of the above ingredients in a gallon size zip-lock bag.  Massage the meat in the marinade for a minute or two and then place in the fridge for 1-2 hours.

About 30 minutes before you are ready to cook the steak, set in on a tray or baking sheet to come to room temperature. Meanwhile, pre-heat your broiler to high or prepare your grill.

I used the broiler as we are still sans grill.  Broil 6-7 minutes per side for a medium steak.

Remove to a warm platter and cover the steak for 10 minutes before slicing against the grain into thin strips.


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