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Wowza! I can’t believe it is already Labor Day weekend. Where did summer go?  Why is it the older we get, the faster time flies?  Well even though it’s time to say so long to my favorite time of year, I am not saying goodbye to my grill just yet.

In our house I am in charge of mealtime 99% of the time (including grilling).  More often than not, I am just looking for a quick, healthy-ish dinner to get on the table.  These days I am surprisingly obsessed with Flank Steak.  I’m not exactly sure why, but I do know for years I stayed away from it because I thought it was a “high maintenance” meat.  

Sesame Balsamic Flank Steak

As it turns out, I was wrong.  I recently gave flank steak a second chance and I am so glad I did.  I found that a little bit of love goes a long way with this cut of meat…

enter this sesame-balsamic marinade.  Made with some east meets west flavors, this marinade does the trick.  It’s a little bit sweet from the sugar and aged balsamic, and a touch salty from the soy.  The acid from the balsamic also helps break down the meat and tenderize it.  Once the steak marinates for a few hours, it’s ready to get thrown on a nice hot grill.  

Olive Oil and Vinegar from Cento

*This recipe was made possible by my friends at Cento Foods.  Thank you for supporting the brands that help me bring you good food and recipes.

Hope you enjoy this recipe and happy grilling!

Sesame Balsamic Flank Steak

Sesame Balsamic Flank steak

A flavorful balsamic marinade made with an Italian-Asian flare.
Course Main Dish


  • 1 Flank Steak 1 - 1.5 lbs
  • 1/3 cup Extra Virgin Olive Oil Cento
  • 1/4 cup Aged Balsamic Vinegar Invecchiato Plantino, Cento
  • 1/4 cup soy sauce - low sodium
  • 2 Tbslp. sesame oil
  • 3 Tbslp. sugar
  • 3 Cloves garlic chopped
  • 1 Tbsp. Sesame Seeds
  • Salt & Pepper to taste


  • Unfold the flank steak and place in a self sealing bag or glass dish. Mix the oils, vinegar, soy sauce, garlic, sugar, salt, pepper and sesame seeds together. Pour over the steak. Make sure both sides are completely marinated and refrigerate for at least 2 hours.
  • Pre heat grill. Remove the steak from the refrigerator and let sit at room temperature for 15 minutes. Shake off excess liquid and grill on both sides until optimal doneness is reached.
  • Let steak stand 5 minutes before slicing. To help prevent chewiness in the meat be sure to cut thin slices against the grain.
Tried this recipe?Let us know how it was!