Best 10 Flank Steak With Balsamic Barbecue Sauce Recipes

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Flank steak with balsamic barbecue sauce is a mouthwatering dish that combines the savory flavors of flank steak with the sweet and tangy notes of balsamic barbecue sauce. This versatile cut of meat can be grilled, roasted, or pan-seared to achieve a perfectly cooked steak with a tender and flavorful interior. Whether you're hosting a backyard barbecue or looking for a quick and easy weeknight meal, this recipe is sure to satisfy your cravings for a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE



Chicken or Steak with Balsamic BBQ Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper

Steps:

  • For the BBQ sauce:
  • Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
  • For the chicken or steak:
  • Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
  • Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
  • Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

GRILLED FLANK STEAK WITH BACON BALSAMIC GLAZE



Grilled Flank Steak with Bacon Balsamic Glaze image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Cooking spray
2 tablespoons triple peppercorns (recommended: peppercorn melange)
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
  • Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
  • While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

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.

FLANK STEAK WITH BALSAMIC BBQ SAUCE



Flank Steak with Balsamic BBQ Sauce image

Provided by Bobby Flay

Time 2h5m

Yield 4 servings

Number Of Ingredients 22

3 cups balsamic vinegar
4 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Pinch salt and freshly ground black pepper, plus more for seasoning
1 (2-pound) flank steak
1 French baguette, sliced
Olive oil
Salt and freshly ground black pepper
1 cup grated Monterey jack cheese
Sliced scallions, for garnish

Steps:

  • Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
  • Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  • Heat the grill to high.
  • Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
  • Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
  • Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.

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

FLANK STEAK BARBECUE



Flank Steak Barbecue image

An excellent piece of meat with a great flavor.

Provided by Andrea

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 4h30m

Yield 6

Number Of Ingredients 8

¼ cup soy sauce
2 tablespoons distilled white vinegar
3 tablespoons honey
1 ½ teaspoons garlic powder
1 ½ teaspoons ground ginger
1 green onion, thinly sliced
¾ cup vegetable oil
1 (1 1/2-pound) flank steak

Steps:

  • Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
  • Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
  • While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS



Grilled Balsamic Flank Steak With Peppers and Onions image

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

Steps:

  • Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
  • Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Balsamic Marinated Flank Steak is an easy, flavorful, cook-in-the-oven steak you never knew you needed. That's right, these are cooked on a sheet pan in the oven! No grilling is required for this delicious steak recipe.

Provided by Janelle

Number Of Ingredients 8

1/2 onion, diced
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon fresh rosemary
1 1/2 - 2 pound flank steak

Steps:

  • In a bowl whisk onion, garlic, olive oil, soy sauce, balsamic vinegar,
  • Dijon mustard and rosemary. Set aside.
  • Lay Flank steak flat on a cutting board.
  • Slice flank steak in ¼ inch slices against the grain.
  • Place steak slices in a zipper bag and add marinade.
  • Seal up the bag, removing all air and mix around.
  • Let sit for 30 minutes - 24 hours.
  • If using within 2 hours, leave marinating steak on the counter, as flank steak cooks best at room temperature. Flip every hour on the counter and every few hours in the fridge.
  • If refrigerating, remove steak 2 hours before cooking to bring to room temperature.
  • Preheat oven to 450*F
  • Line a rimmed cookie sheet with nonstick foil or a baking mat and spread steak all around.
  • Cook for 5 - 8 minutes in the oven then remove from the oven. In my oven they were ready in 5 minutes.

Nutrition Facts : Calories 590 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1109 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

BALSAMIC BASIL FLANK STEAK



Balsamic Basil Flank Steak image

from the blog "craftzine" - http://blog.craftzine.com/archive/2010/06/recipe_grilled_balsamic_basil.html - time does not include marinading time

Provided by ellie3763

Categories     Meat

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb flank steak
salt and pepper
6 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/3 cup minced packed basil leaves
3 cloves garlic, minced
3/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Whisk all marinade ingredients together until well combined. Reserve 1/3 of the marinade.
  • Place the steak in a gallon-sized zip-top bag and pound with a meat mallet or rolling pin until the steak is of even thickness throughout. Season generously with salt and pepper and allow to sit at room temperature for about 10 minutes.
  • Add marinade to bag. Zip the bag and rub all over to distribute the marinade. Refrigerate for up to 24 hours.
  • Wipe excess herbs from steak and discard used marinade. Grill steak over medium-high heat until desired doneness (5-6 minutes per side for medium-rare, 6-7 for medium).
  • Allow steak to rest on a platter loosely tented with foil for 10 minutes. Slice steak against the grain into thin strips and serve with 1/3 c of reserved marinade.

Nutrition Facts : Calories 586.4, Fat 40.1, SaturatedFat 9, Cholesterol 62, Sodium 564.6, Carbohydrate 21.2, Fiber 2, Sugar 0.8, Protein 36.5

Tips:

  • Choose a thin cut of flank steak for best results.
  • Be sure to marinate the steak for at least 30 minutes, or up to overnight, to tenderize it and infuse it with flavor.
  • Cook the steak over high heat to quickly sear it and lock in the juices.
  • Allow the steak to rest for a few minutes before slicing against the grain to ensure tenderness.
  • Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Flank steak with balsamic barbecue sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The flank steak is tender and flavorful, and the balsamic barbecue sauce is tangy and sweet. This dish is sure to please everyone at your table. Serve with your favorite sides for a complete meal.

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