Grilled and Glazed: Flank Steak with Balsamic Glaze and Garlic Vegetables

Buying groceries can break your bank… Especially if you live in New York City. The grocery stores up here by where I live are just upsetting; I’m from Florida, so I’m used to Publix- where shopping is TRULY a pleasure. The places by me are overpriced and don’t have much to offer in the way of quality. So when I actually choose to buy meats, I have to be economical about it. Flank steak is one of the cheaper cuts of meat. If prepared correctly, this delicious cut can really give you a bang for your buck. I have bought from Trader Joe’s and FreshDirect and been pretty happy with both! 

I experimented with some different flavors with the meat and I really loved how the smoky earthiness of the smoked paprika complemented the sweet tang of the balsamic glaze… I think you’ll like it too!

Flank Steak:


Flank steak (I used a 2 lb steak for 3 of us, so adjust measurements accordingly)

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp ground black pepper

1/2 tbsp bacon grease (we had some left over from the bacon we made for breakfast… You can use olive oil instead, but I definitely recommend using the bacon grease if you have it!)


Bring your flank steak to room temp. Mix up the salt, pepper, smoked paprika, and garlic powder. Thinly coat the flank steak in the tbsp of bacon grease (if you don’t have any, or you just don’t like bacon [HA!], use olive oil- this provides a good surface for your seasoning to stick to). Sprinkle the seasoning evenly on both sides and allow the meat to rest for about 20 minutes or so.

Heat up your grill pan on high. Once it is very hot, place the flank steak on it. Slightly alter the position of the steak after 3 minutes to get good grill marks. Cooking takes about 4-6 minutes per side, depending on how thick the meat is… I did about 5 minutes to a side and our steak was Med-Rare+.

Once the steak is cooked, set it aside on a large plate and cover it tightly with foil. Let the meat rest for 5-10 min, as it will continue cooking for a few minutes and the juices will redistribute among the meat to give you max juiciness! 

*This is important!! * slice the meat into 1/2-1 inch slices AGAINST THE GRAIN! This means that your slices should be at an angle to the direction in which the fibers are running. Cutting the meat like this will ensure tender bites- otherwise, the steak can be tough to chew!

Balsamic Glaze:


1.5 cups balsamic vinegar


Bring the vinegar to a boil, then turn the heat down and let the vinegar simmer for about 15 minutes. Keep an eye on it because this can burn in the blink of an eye. I set my timer for 11 min and then watched it for a few minutes. The vinegar will reduce and change in consistency so that it will coat the back of a spoon. 

Once the glaze is finished, take it off the heat, let it cool for like 5 min, and then drizzle it on your meat!

(If you set your glaze aside and it gets too thick, place it in the microwave, in a bowl, for 7-10 seconds and it should soften up)

Bon apetit!

Garlic Vegetables:

I just steamed the veggies and then added like a half tbsp of butter and a sprinkle of garlic powder and salt to taste. Easy! 🙂


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