Balsamic Flat Iron Steak

When it comes to simple recipes, it really doesn’t get much easier than this one for grilled flat iron steak that is marinated in balsamic vinegar. The balsamic gives the meat a slightly sweet and tart flavor that is unbeatable.

Ted Scheffler

July 14, 2023

Ingredients:

1 (1 1/2- to 2-pound) flat iron steak
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper

Method

Using a fork, prick the steak on both sides all over. This will allow the marinade to penetrate and flavor the meat.
In a bowl, combine the remaining ingredients and mix well.
Place the steak into a Zip-loc bag or shallow dish. Pour the marinade over the steak, coating both sides. Refrigerate the steak and marinade for at least one hour and up to 24 hours.
Let the steak come to room temperature before grilling.
Cook the steak over medium heat for 3 to 4 minutes on each side, turning once, until medium doneness.
Place the steak on a cutting board, cover with aluminum foil, and let stand for 5 minutes.
Slice the steak against the grain and enjoy.

Recipes, Scheff’s Table, The Dish, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.