The Ultimate Flank Steak the Original Recipe
Elevate your dinner game with "The Ultimate Flank Steak: The Original Recipe," the perfect blend of bold flavors and effortless cooking. This juicy and tender steak is marinated in a rich mixture of soy sauce, honey, balsamic vinegar, Dijon mustard, and garlic, creating a savory sweet-and-tangy balance that seeps deep into the meat. With just 15 minutes of prep time, it’s an easy yet impressive dish that’s ready in under 30 minutes when paired with a hot grill or skillet. The key to perfection lies in slicing the steak thinly against the grain for maximum tenderness, and a sprinkle of fresh parsley adds a final touch of brightness. Whether it’s a casual family meal or an elegant dinner party, this steak recipe is sure to impress.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
In a small mixing bowl, combine olive oil, soy sauce, honey, balsamic vinegar, Dijon mustard, minced garlic, black pepper, and salt to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag tightly or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat a heavy skillet or grill to medium-high heat.
Lightly grease the skillet or grill with olive oil. Remove the flank steak from the marinade, letting any excess drip off, and carefully place it on the hot surface.
Cook the steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare, 140-145°F for medium).
Transfer the steak to a cutting board and let it rest for 5-10 minutes to redistribute the juices.
Slice the steak thinly against the grain to ensure tenderness. Garnish with freshly chopped parsley and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 422 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.
