Grilled Flank Steak with a Balsamic Touch

Ingredients (serves 4)

  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • ¼ tsp. onion powder
  • ½ tsp. garlic salt
  • ¼ tsp. pepper
  • 1/3 cup fresh chopped cilantro
  • 16-20 oz. flank steak


  1. Add all the ingredients to a large mixing bowl and whisk until blended.   
  2. Place the flank steak into the mixing bowl and toss a few times to coat with the marinade.
  3. Cover the bowl and let marinate for 2 hours, but no more than 4 hours.
  4. Remove the steak from the refrigerator and remove from marinade.  Allow the steak to marinate at room temperature on a plate for 10 minutes, covered.
  5. In the meantime, heat the grill to moderate heat.
  6. Place the steak on the heated grill, close the lid, and grill for 4 minutes.  Open the lid, flip the steak, and baste the top with marinade from the mixing bowl.  Close the lid and grill for 4 more minutes.  Open the lid, flip the steak, baste and grill for 4 minutes.
  7. Open the lid and check the temperature by inserting a meat thermometer into the thickest part of the steak.  The steak is cooked to medium when the heat reaches 140 degrees, or for medium rare, 130-139 degrees F.  Turn the heat down to low and continue to cook, flipping and basting in two-minute intervals until the steak reaches desired doneness.
  8. Remove the steak from the grill and let it rest at least 5 minutes before slicing.
  9. To serve, slice the steak into thin strips against the grain (perpendicular to the long strands of muscle).


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