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4.6 from 5 votes

Rosemary Balsamic Marinade Recipe

Flank steak comes from the abdominal muscles of a cow, resulting in a cut that has a bit more toughness than cuts taken from the rib or the loin and only has one side of tough tissue. It is not unheard of to substitute flank steak for skirt steak, especially when making fajitas.

Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American
Keyword: Steak Marinade
Servings: 4
Calories: 160kcal


  • Olive oil, 1/2 cup

  • Kosher salt, 1.5 tsp

  • Black pepper, 1.5 tsp

  • Brown sugar, 1/4 cup

  • Worcestershire sauce, 2 tbsp

  • Balsamic vinegar, quarter cup

  • Garlic, cloves, minced, 5

  • Red pepper flakes, crushed, 1 tsp

  • Rosemary springs, fresh, 2-3


  • Add all of your marinade components into a gallon-size ziplock bag.

  • Close the bag briefly in order to jostle it around and fully dissolve any granular matter like salt and/or sugar.

  • Insert a 1.5-2 pound flank steak into the bag, getting it nice and covered in the marinade.

  • Make sure to push out as much air as you possibly can before sealing the bag. 

  • Use your hands and massage the marinade deeper into the bagged meat.

  • Refrigerate the marinating steak for at least two hours and no more than 24.

  • When you're ready to cook the steak, preheat your grill to 450°F.

  • Remove the steak from the bag and remove any excess marinade, but not to the point it becomes uncovered.

  • Place the steak on the readied grill and discard the marinade.

  • Cook until it reaches an internal temperature range of 130°F to 135°F.

  • Transfer the cooked steak from the grill to a cutting board and allow it to rest anywhere between 10 to 15 minutes.

  • Slice the steak, against the grain, into thin, wide strips.

  • Serve with your preferred sides and drinks and enjoy.


Serving: 100g | Calories: 160kcal