Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare this cut of beef. The rosemary balsamic marinade is the perfect blend of savory with just a touch of sweetness that is all highlighted in the steak by char from the grill.
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What is Flank Steak?
Flank steak is a long and thin cut of meat taken from the lower chest or abdomen of the steer. It is a versatile cut of steak that can be cooked in a variety of ways. Because it is a well-used muscle, it can often be a bit tough. Cooking this steak correctly (over high heat) helps to ensure that your meat comes out tender and moist.

Flank vs Skirt vs Marinade
While flank steak, skirt steak, and flap steak are all thin, flavorful cuts of beef, there are some key differences. Flank steak is wider and thicker than skirt steak, with a more intense beefy flavor. Skirt steak is long, thin, and chewy, with a robust taste that works well in stir-fry dishes. Flap steak, also known as sirloin tips, is a thin, relatively tender cut that is best marinated and grilled or pan-seared over high heat.

Other ways to ensure your flank steak isn’t tough include slicing against the grain (don’t forget about this) and cooking it at or below medium doneness. By doing these simple things, you’ll have a tasty steak ready to eat as-is or serve in fajitas or steak salads.

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