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.