Easy Soy-Balsamic-Pineapple-Garlic Marinated Flank Steak
Chef Mandy Tanner
6 to 8
5 minutes
20 minutes
99
American
Dinner
An easy marinade can make a Flank Steak so flavorful, and this recipe is just that. Equal parts soy sauce, balsamic vinegar, and pineapple juice, with a few minced garlic cloves is all it takes. This recipe can sit at room temperature for 30 minutes, or be refrigerated overnight for extra flavor. Patting the steak dry before cooking helps with browning and ensures it doesn’t burn. Cook it in a pan on the stovetop or out on the grill. This easy flank steak recipe is so versatile and can feed a crowd.
Ingredients
1 SRF Black Wagyu Flank Steak
- ½ cup soy sauce or Tamari
- ½ cup balsamic vinegar
- ½ cup pineapple juice
- 4 cloves garlic, minced
1-2 tablespoons avocado or other high-heat oil, for cooking, optional
Directions
In a baking dish or large resealable zip-top plastic bag, add the soy sauce, balsamic vinegar, pineapple juice, and garlic cloves, and stir to combine. Add the flank steak and seal the bag or cover. Let marinate at room temperature for 30 minutes, or refrigerate overnight.
When ready to cook, remove the steak from the marinade. Pat dry with paper towel and discard the marinade.
Heat a large skillet or cast-iron pan over medium heat, or alternatively use a grill. Add 1 to 2 tablespoons of oil to the pan and the steak and cook until deeply browned, 5 to 6 minutes, then flip and continue cooking until the internal temperature reaches 125 to 130°F or desired doneness, flipping as needed to ensure even cooking, 8 to 10 minutes.
Remove the steak and let rest for at least 5 minutes, before slicing against the grain, and serving. Enjoy!