Nothing satisfies like a juicy, perfectly seasoned steak. Cooking up a lean cut that stays tender and moist requires less prep time than most guys realize, and this grilled herb flank steak recipe hits the spot for flavor—and ease of preparation. Flank steak is versatile and one of the cheapest cuts of beef you can get. But because it comes from the well-exercised abdominal area of the cow, it can be quite tough. In order to get flank steak tender, marinating it is essential, as are proper cooking and slicing.

Avoid overcooking and allow the meat to rest before cutting, which will help it retain its juices. Cutting the steak against the grain will make it easier to chew, and using a good quality of balsamic vinegar and freshly minced herbs and garlic, instead of dried, will add a tremendous amount of flavor.

If you’re sharing this with friends on game day (which I love to do), toast the rolls in your broiler and portion the sliced steak onto the rolls. Serve with vegetables of your choice and enjoy!

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  • 2 lbs flank steak
  • ¼ cup white balsamic vinegar
  • ¼ cup light soy sauce
  • 2 tbsp parsley, minced
  • 1 tbsp rosemary, minced
  • 1 tbsp garlic, minced
  • 4 whole-wheat rolls (if desired)


  1. To prepare steak for marinating, first remove its outer skin and excess fat. Rinse and pat dry with paper towels and set aside.
  2. Combine balsamic vinegar, soy sauce, parsley, rosemary, and garlic in a bowl and whisk together to create marinade.
  3. Place steak in a shallow pan, or glass dish, and cover with marinade. Put in refrigerator and allow to marinate for one to two hours, flipping the steak over about halfway through the process.
  4. Preheat your grill to 350° or use your broiler on the low setting. Remove your steak from the marinade and cook for about 7 to 8 minutes on each side. This will cook the steak to about medium, which I recommend for this dish. Remove the steak from grill or broiler and place on cutting board. Allow the meat to rest for 5 minutes to prevent juices from running out.
  5. Slice the steak on a bias from end to end, in 1/8-inch-thick ribbons. This cutting technique will create a more tender steak and should yield about 4 portions.
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