Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Grilled Balsamic Flank Steak
and tortellini pasta salad

Active: 30 min Total: 50 min
We have included balsamic marinated flank steak in previous meal plans and love the sweet / savory flavor that the marinade brings to this affordable cut of steak. In this version the balsamic dressing does double-duty and is also used on tortellini pasta salad.


Balsamic Dressing (for steak and pasta salad):
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 8 Tbsp
  • Vinegar, balsamic - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Lemon juice - 2 Tbsp
Grilled Balsamic Flank Steak:
  • Steak, flank or skirt - 1 lb
  • Balsamic dressing (ingredients listed separately) - ~1/2 cup
Tortellini Pasta Salad with Basil and Tomatoes:
  • Pasta, tortellini - 10 oz (sub any pasta shape)
  • Tomatoes, cherry or grape - 8 oz , halved
  • Basil leaves - 1/4 cup , chiffonade
  • Balsamic dressing (ingredients listed separately) - ~1/2 cup
  • Cheese, feta (opt) - 3 oz , crumbled


  1. Make dressing - Chop garlic. Combine garlic with oil, vinegar, soy sauce and lemon juice. You can leave the dressing as it is, or make it creamier by using an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
  2. Marinate steak - Combine steak with dressing (portion for the steak). Tenderize steak with a fork and let marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Boil pasta - Boil pasta according to package directions. (Can be done up to 3 days ahead)
  4. Tomatoes / Basil - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. If making steak on grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil. Remove steak from marinade (discard marinade) and season generously with some salt and pepper. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
  2. If making steak on stovetop: Remove steak from marinade (discard marinade) and season generously with some salt and pepper. Heat a grill pan or skillet over medium-high heat. Brush with some cooking oil. Place steak onto hot pan (discard marinade). Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
  3. Remove steak from heat, cover in foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
  4. While steak rests, combine pasta with tomatoes and basil. Add dressing (portion for the pasta salad) and toss to combine. Crumble feta over top.
  5. Slice steak and enjoy with pasta salad on the side.



0 reviews