Grilled Balsamic Steak

Servings 6 servings


  • 3 pounds flank steak
  • 6 cloves garlic minced
  • freshly ground black pepper to taste
  • 3 cups balsamic vinegar


  • DO-AHEAD TIP: Marinate steak for 20 to 30 minutes (see recipe). Trim steak of excess fat. Rub with garlic and black pepper then place it in a glass baking dish. Pour the vinegar over the steak.
  • Cover and marinate at room temperature for 20 to 30 minutes, turning every 5 minutes. Meanwhile, preheat grill to MEDIUM-HIGH. Remove steak from marinade (reserving marinade) and pat dry with paper towels.
  • Grill to desired level of doneness then transfer to a cutting board and let stand for 15 minutes. In the meantime, pour reserved marinade into a medium saucepan over medium heat.
  • Cook until mixture becomes syrupy. Thinly slice steak across the grain (diagonally) and serve with balsamic sauce. Enjoy!!!


SERVING SUGGESTION: “Baked” russet potatoes (wrap them in foil and “bake” in a slow cooker to keep your kitchen cool). Serve a big salad on the side.
VEGETARIAN: Instead of beef, marinate 3 pounds of your favorite grilling veggies such as eggplant, zucchini, yellow squash, onions, bell peppers. Throw in some extra-firm tofu, if desired. Place veggies on skewers or use a non-stick grill basket.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure vinegar is gluten free.
NUTRITION: Per serving: 307 Calories; 10g Fat; 49g Protein; 9g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 174mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 1/2 Fruit. Points: 8 DO-AHEAD TIP: Cook lentils according to package directions.
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