Balsamic Soy Flank Steak Recipe
This soy balsamic flank steak recipe will hit so many flavor notes you’ll have a hard time putting it down. The beauty of flank steak on a pellet grill recipe is its versatility. You can serve it as is, or place slices on a salad or use as the meat in fajitas or steak tacos.
- 1½ lb. flank steak
- ½ onion, chopped
- 3 cloves garlic, chopped
- ¼ C olive oil
- ¼ C balsamic vinegar
- ¼ C soy sauce
- 1 TB Dijon mustard
- 1 TB dried rosemary
- 1 tsp salt
- ½ tsp black pepper
To make the soy balsamic marinade recipe, whisk the onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon, rosemary, salt and pepper together in bowl.
Place steak in a large zip top bag, add the marinade and shake well. Place bag in the refrigerator for at least an hour or overnight.
Preheat Kong to 350 degrees. Remove steak from the bag and shake off excess marinade saving the marinade in the bag.
Place steak on the Kong kamado and cook 8 to 10 minutes per side (depending on desired level of doneness). As you cook the steak brush the steak every few minutes with the reserved marinade. Remove steak from the Kong once done and let rest on a cutting board for 5 minutes.
Cut the grilled flank steak thinly across the grain. This is vital to having a tender steak. Serve as is, or place slices on a salad or use as the meat in fajitas or steak tacos.
What Is a Flank Steak, Anyway?
We’ve got to talk about flank steak. It’s often overlooked but can be one of the most dependable types of red meat around. The secret is to understand what it is and get the best cut possible.
Flank steak comes in long packages because it’s taken from a cow’s lower abs. Known for being pretty lean, it does have some toughness to it. You will need to cook it for a while to let it get tender.
Although flank steak can be interchanged with skirt steak, the flank steak is a bit wider and less flexible. If you can get a better price on skirt steak than flank steak, feel free to substitute it when making this pellet grilled flank steak recipe.
How to Test a Flank Steak for Doneness
It can be awfully tempting for pitmasters to use their eyes and gut instincts to determine doneness on cuts of meat. Though this is understandable, it can lead to undercooked meat and potential health issues for chow eaters.
A more precise way to determine whether a flank steak is ready is with an internal meat thermometer. For medium well, wait until the temperature at the thickest point of the flank steak reaches 135 degrees. Then, remove the flank steak from the grill and let it rest a bit. The rest period seals in the flavor and allows the meat to settle.
Storing Balsamic Flank Steak
Grilled a lot more balsamic soy flank steak than you need right away? Consider freezing slices to warm up later. Just make sure that you wrap cooled slices tightly in plastic and then in foil before placing them in the freezer. They should last a month or two and are useful to make fajitas and sandwiches in a flash.
You can either reheat them in a microwave or oven or allow them to thaw in the refrigerator and eat the slices cold on top of a salad. Consider cutting up your finished beef flank steak into smaller bits to toss into soups, stews, chili, beans and noodle dishes.