Balsamic Beer Flank Steak Recipes

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GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK



Grilled Balsamic and Soy Marinated Flank Steak image

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Flank Steak is soaked in a Balsamic Marinade, then grilled or broiled until juicy & tender!

Provided by Holly Nilsson

Categories     Beef     Dinner     Entree     Main Course

Time 4h30m

Number Of Ingredients 9

2 pound flank steak
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons soy sauce
2 tablespoons dijon mustard
3 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped)
1 teaspoon black pepper
½ teaspoon chili flakes (optional)

Steps:

  • Lightly score steak in a 1" diamond pattern, about ⅛" deep.
  • Combine all marinade ingredients in a small bowl or freezer bag. Add steak and marinate at least 4 hours or overnight.
  • Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
  • Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
  • Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).

Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 51 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 967 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 8

1 beef Flank Steak (about 1-1/2 pounds)
Salt & pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar

Steps:

  • 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

BALSAMIC-BEER BEEF FLANK STEAK



Balsamic-Beer Beef Flank Steak image

This delicious beef steak recipe can be enjoyed served with grilled vegetables or it can be sliced thinly, tossing slices with greens to make a main-dish salad, using the hot marinade sauce as the dressing.

Provided by Recipe Master

Categories     Steak

Time 25m

Yield 6

Number Of Ingredients 9

1 small onion, finely chopped
2 cloves garlic, minced
½ cup (125 mL) beer (either ale or lager) or sherry
¼ cup (50 mL) ketchup
1 tbsp (15 mL) chili powder
2 tbsp (30 mL) balsamic vinegar
4 tsp (20 mL) grainy or Dijon mustard
½ tsp (2 mL) EACH salt and pepper
1 ½ lb (750 g) Flank Marinating Steak (or Inside Round, Outside Round, Sirloin Tip)

Steps:

  • Combine onion, garlic, beer, ketchup, vinegar, mustard, chili powder, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork; add to bag, turning to coat; seal and refrigerate for 8 to 12 hours. Remove meat from marinade and reserve marinade. Pat steak dry with paper towel. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes. Meanwhile, bring marinade to boil over high heat in a small saucepan; boil for 5 minutes or until slightly thickened. Slice steak thinly across the grain on a 45-degree angle and serve with sauce.

Nutrition Facts : Calories 234, Carbohydrate 12, Fat 8, Protein 26

BALSAMIC-BEER FLANK STEAK



Balsamic-Beer Flank Steak image

Try this on your barbecue. Great with a green salad and rice or pasta. Marinating time is not in prep time.

Provided by Tebo3759

Categories     Steak

Time 27m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks (or inside round or sirloin tip)
1/2 cup ale or 1/2 cup sherry wine
2 -3 garlic cloves, minced
1/4 cup ketchup
1 tablespoon chili powder
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
salt and pepper

Steps:

  • Pierce meat with a fork several times.
  • Place in a plastic bag.
  • Mix other ingredients and pour over meat.
  • Marinate in fridge 12 hours or overnight.
  • Broil or grill steak over medium high heat 5 to 6 minutes per side.
  • Let meat rest 5 minutes when done.
  • Boil marinade in saucepan for 5 to 10 minutes until slightly thickened.
  • Slice steak into thin strips and top with sauce.

Nutrition Facts : Calories 236.1, Fat 9.8, SaturatedFat 4, Cholesterol 77.1, Sodium 254.7, Carbohydrate 9.9, Fiber 0.7, Sugar 7.7, Protein 24.8

BALSAMIC-BEER FLANK STEAK



Balsamic-Beer Flank Steak image

This delicious steak can be served alone or the slices can be tossed in a salad with the hot marinade sauce used as dressing. Points...5.

Provided by Dancer

Categories     Onions

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs flank steaks
1/2 cup beer (either ale or lager) or 1/2 cup sherry wine
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup ketchup
1 tablespoon chili powder
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 teaspoons grainy mustard or 4 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Pierce steak several times with fork; place in resealable plastic bag or in shallow dish.
  • Combine remaining ingredients; mix well and pour over meat.
  • Seal bag tightly or cover dish.
  • Let meat marinate in refrigerator, turning occasionally, for at least 12 hours.
  • Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes.
  • Transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened.
  • To serve, slice steak in thin strips across the grain and top with sauce, if desired.

Nutrition Facts : Calories 240.1, Fat 9.8, SaturatedFat 4, Cholesterol 77.1, Sodium 430.1, Carbohydrate 11, Fiber 0.9, Sugar 8.2, Protein 24.9

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