Grilled Balsamic Flank Steak
and tortellini pasta salad
We love the sweet and savory flavor that a balsamic marinade brings to this affordable cut of steak. In this meal, the marinade doubles as a dressing for the pasta salad.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Garlic - 2 cloves , chopped
- Oil, cooking - 8 Tbsp
- Vinegar, balsamic - 3 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Lemon juice - 2 Tbsp
- Steak, flank or skirt - 1 lb
- Balsamic dressing (ingredients listed separately) - ~1/2 cup
- 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
Choose Cooking Method
Prep
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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)
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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)
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Boil pasta - (If prepping right before cooking, get grill heating before continuing with prep.) Boil pasta according to package directions. (Can be done up to 3 days ahead)
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Make
-
Heat grill to 500F / 260C degrees. Clean grates and brush with some oil.
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Remove steak from marinade (discard marinade) and season generously with some salt and pepper.
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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).
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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).
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While steak rests, combine pasta with tomatoes and basil. Add dressing (portion for the pasta salad) and toss to combine. Crumble feta over top.
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Slice steak and enjoy with pasta salad on the side.
Prep
-
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)
-
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)
-
Boil pasta - Boil pasta according to package directions. (Can be done up to 3 days ahead)
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Make
-
Heat a grill pan or skillet over medium-high heat. Brush with some cooking oil.
-
Remove steak from marinade (discard marinade) and season generously with some salt and pepper.
-
Place steak onto hot pan. 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.
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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).
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While steak rests, combine pasta with tomatoes and basil. Add dressing (portion for the pasta salad) and toss to combine. Crumble feta over top.
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Slice steak and enjoy with pasta salad on the side.
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