A New Take on a Classic: 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.


  • 2 tsp minced garlic
  • ¼ cup balsamic vinegar
  • 1 lb. flank steak
  • 2 tsp ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • Salt and pepper to taste


  1. Combine garlic, balsamic vinegar, ketchup, soy sauce, Worcestershire sauce, olive oil, salt and pepper in a gallon sized freezer bag. Close the bag and shake until ingredients are combined. Open the bag and place the flank steak inside. Put in the refrigerator for at least 4 hours, flipping occasionally, and up to overnight.
  2. Preheat grill when ready to cook the flank steak. Set the grill to 425F. Once hot, place flank steak on the grill. Cook for about 8 minutes or until a thermometer inserted in the thickest part registers 135F or above. Note: 135F is medium rare, you can adjust the time based on how well done you want the flank steak.
  3. Serving suggestions: can slice and serve on top of a salad; can slice and put in a wrap with your favorite vegetables; or you can slice and put on a pizza with sautéed onions and peppers and provolone cheese.


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