This flank steak recipe with blueberry balsamic sauce is melt in your mouth delicious! The 4-ingredient marinade leaves the flank steak tender and juicy while the blueberry balsamic reduction adds some tang and interest. It’ll have you re-considering why you don’t include fruit on your meat more often.
Y’all! I first tried steak with a blueberry balsamic reduction at Acqua Al 2 in DC many years ago. This authentically Italian restaurant (their only locations are in Florence and Washington, DC) is known for their filet mignon cooked in a blueberry reduction. I remember really liking the sauce because it was so unique (fruit on meat?! GASP!), so I knew I wanted to recreate this but with a more economical meat option (hello, family!) that was also easy to make on a weeknight. Enter this easy, marinated flank steak with blueberry balsamic reduction. The only part you need to remember is to make the marinade in advance. The more time to marinate the better, but sometimes (hand up!) that’s not always possible, so 30 minutes works in a pinch, too.
What’s flank steak and how do you prepare it?
Flank steak is a cut of beef that’s typically very lean, so it can sometimes be on the tough side. This is why you usually see flank steak recipes that call for a marinade. It’s an absolutely delicious piece of meat though. We eat flank steak about once a week. It’s our go-to weeknight steak option, because it’s absolutely delicious, the kids love it, and you can get a beautiful piece of meat for decently cheap.
You’ll want to score your steak (just make cuts into the meat with your knife) so the marinade can seep into the flank steak as much as possible. This particular marinade uses just 4 ingredients (aside from S + P). The acidity of the balsamic vinegar tenderizes the steak and the olive oil keeps it juicy. Match made in heaven.
When your steak is cooked, make sure you cut the flank steak on the diagonal so you get wide pieces. This’ll break up the muscle fibers to make double-sure you don’t get a tough piece of meat in your mouth.
Whatcha cookin’ for July 4th?
Y’all know I’m a sucker for holidays, and I absolutely love thinking long in advance about holiday food. Well, look no further, people. I’ve teamed up with some seriously awesome ladies to gather some July 4th recipes for y’all. This “virtual potluck” was a lot of fun (and my first one!). I feel so fancy, and I’ve learned so many things from this little project for next time. I got the main dish covered with this flank steak (because blueberries are as American as apple pie, right?). Don’t forget to take a look at some of their recipes to take care of all of your 4th of July cooking and baking needs:
- Laurie from The Basic Ginger made this amazing red, white, and blue cole slaw! Perfect for a BBQ.
- Rebecca from Roses & Whiskers made these adorable red, white, and blue lemon cake pops. I’m obsessed.
- Kirsten from This Celebrated Life made homemade strawberry shortcakes! I’m excited to make these because I need to do something with all of these strawberries sitting in my kitchen!
- Lori from Pop of Gold made this amazing charcuterie board which is total charcuterie goals.
Flank Steak with Blueberry Balsamic Sauce
- 1.5 pounds flank steak
For the marinade:
- 1 cup extra virgin olive oil
- 1/2 cup high quality balsamic vinegar
- 3 garlic cloves, minced
- 2 Tbsp rosemary, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
For the blueberry balsamic sauce:
- 2 Tbsp high quality balsamic vinegar
- 1 cup fresh blueberries
- 1 tsp brown sugar*
- 1 Tbsp freshly squeezed lemon juice
- Lay out flank steak on cutting board or parchment paper. Score the steak with a knife to allow marinade to seep into the steak. Set aside.
- Put marinade ingredients in a small bowl. Stir until well combined. Transfer meat and marinade to a double-lined freezer bag. Be sure all parts of the meat get covered in the marinade by squishing it all around. Let it rest for at least 30 minutes or overnight if possible.
- Turn on your oven's broiler.
- On a roasting rack, cook the meat under the broiler for 6 minutes per side for medium-rare cooked steak. Take steak out of the oven once both sides have cooked and let rest for 10 minutes.
- While steak is resting, combine all ingredients in a small sauce pan. Over medium heat, boil blueberry mixture until blueberries break down and mixture is reduced (about 6-8 minutes).
- Pour blueberry balsamic mixture over cut steak and enjoy!