This flavorful recipe brings out the best in tender flank steak with a simple, zesty marinade that infuses every bite. Perfect for a quick weeknight dinner or weekend BBQ, it's sure to become a family favorite.
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Start by mixing the flank steak with horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable bag. Seal it up and pop it in the fridge to marinate for a couple of hours—anywhere between 2 and 4 is good.
When you’re ready to cook, heat your grill to high and give the grates a quick brush with oil to keep things from sticking. Place the steak on the hot grill and let it sear, about 5 to 6 minutes per side. You want a nice brown crust on both sides while keeping the inside juicy and tender. If you’re using a thermometer, aim for around 130°F for medium-rare.
Once it’s cooked, take the steak off the grill and let it rest for about 5 minutes. This helps the juices settle. When you’re ready to serve, slice the steak thinly against the grain at a slight angle for the best texture.
- Marinate the steak for at least 2 hours to enhance flavor and tenderness.
- Preheat the grill to high heat to get a nice sear on the outside.
- Let the steak rest for 5-10 minutes after grilling to keep the juices inside.
This dish is full of bold, smoky flavors thanks to the marinade and grilling method. The flank steak stays tender and juicy when cooked right. It’s a great choice for weeknight dinners or weekend barbecues.
Serve sliced thinly against the grain for the best texture. It pairs well with grilled vegetables, a fresh salad, or roasted potatoes. A drizzle of chimichurri sauce or a squeeze of lime adds a bright finish.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out. You can also freeze cooked steak for up to 2 months; thaw overnight in the fridge before reheating.
