Ingredients
Steak
- 1½ lbs flank steak or sirloin steak
Marinade
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried rosemary or thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional Garnish
- fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with foil to prevent sticking and make cleanup easier.
- Prepare the Marinade: In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, soy sauce, honey (or brown sugar), Dijon mustard, dried rosemary or thyme, salt, and black pepper until well combined.
- Marinate the Steak: Place the flank or sirloin steak into the prepared baking dish. Pour the marinade over the steak, turning it to ensure it’s evenly coated on all sides. For an extra depth of flavor, you can marinate it for 30 minutes to 8 hours beforehand.
- Bake the Steak: Bake the steak uncovered in the preheated oven for 18–25 minutes, adjusting time based on the steak’s thickness and your preferred level of doneness.
- Rest the Steak: Once baked, remove the steak from the oven and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping the steak moist and flavorful.
- Slice and Serve: Slice the steak against the grain into thin pieces. Spoon any extra pan sauce over the slices and garnish with fresh parsley if desired. Serve alongside your favorite sides.
Notes
- For extra flavor, marinate the steak for 30 minutes to 8 hours before baking.
- Use a meat thermometer to check doneness: Medium-rare is 135°F, Medium is 145°F, Medium-well is 150°F.
- Leftover steak keeps well when refrigerated for up to 3 days.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
