Northwest Grilled Flank Steak
Fire up the grill for this irresistible Northwest Grilled Flank Steak, where savory perfection meets bold, aromatic flavors. Marinated to tender brilliance in a blend of soy sauce, balsamic vinegar, honey, and fresh rosemary, this steak boasts a perfect balance of savory umami with a touch of sweetness and zesty brightness from lemon juice. Infused with garlic and a hint of red pepper flakes for a subtle kick, every bite is a celebration of flavor. Quick to prepare and ready in under 30 minutes, this recipe is perfect for a summer barbecue or an elevated weeknight dinner. Slice it thin against the grain for tender perfection, and serve it alongside your favorite sides for a restaurant-quality meal at home. Discover why this grilled flank steak is a Northwest classic that’s destined to elevate your grilling game!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb flank steak
- 0.25 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tbsp lemon juice
Instructions
In a large bowl or resealable plastic bag, combine soy sauce, olive oil, balsamic vinegar, honey, chopped rosemary, minced garlic, black pepper, red pepper flakes, kosher salt, and lemon juice to create the marinade.
Trim any excess fat from the flank steak and add it to the marinade. Ensure the steak is fully coated by turning it several times. Seal the bag or cover the bowl, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Remove the flank steak from the marinade, allowing excess liquid to drip off, and discard the remaining marinade.
Place the steak on the hot grill. Cook for 4-5 minutes per side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer for accuracy (135°F for medium-rare).
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness. Serve immediately and enjoy with your favorite sides!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
