Balsamic Margarita Flank Steak

This balsamic margarita flank steak is slightly sweet, tangy, and only 2 ingredients to make the marinade!

Flank steak is an inexpensive and versatile cut of meat. It’s delicious as is, in a fajita and sliced and put on a sandwich. The marinade on this isn’t overpowering so you could easily eat it as is the first meal and then turn them into fajitas and the flavors would not clash.

I love to grill flank steak because of the char flavor it adds but you could pan sear these if you would rather.

It’s important to not overcook this cut of meat because it’s not the most tender cut and it doesn’t have much fat. Cooking it medium rare is best to achieve the most tender bite.

This flank steak pairs well with Air Fryer Sweet Potatoes and this Nacho Baked Potato.

I regularly like to cook steak because it’s the one food my kids will eat willingly and a decent amount of. It surprises me how much they both like it but then again, they are just like their dad. Only eat meat and potatoes. LOL

Ingredients

• Flank Steak
• Mr. & Mrs. T Margarita Mix
• Balsamic Glaze

Instructions

• Pat dry the flank steak with a paper towel.

• Put it in a gallon sized Ziploc bag. Add the margarita mix and the balsamic glaze.

• Shake up the bag and lay it flat so the mix is covering the steak. Let marinade for 1 hour.

• Preheat the grill to 350 degrees.
• Once to temperature and the steak has marinated, pull the steaks from the bag and put them directly over the heat.

• Cook for about 10 minutes or until the internal temperature is 135 degrees, flipping once halfway through.

• Remove from the grill and let rest for 10 minutes before slicing.