Balsamic Marinated Flank Steak with Sauteed Veggies

Nothing says gourmet primal quite like a sizzling steak hot off the grill – especially if you flavor it with an awesome marinade…

I found a deal on flank steak the other day, so we dusted off one of our Paleo Newbie recipes we hadn’t made in a while. The old picture of it on our paleo recipe page wasn’t all that appetizing, so this would also be a great chance to ditch that one for a mouth-watering new pic.

I’d forgotten how good this paleo recipe really is. Wowzer. When you serve the flank steak with the sauteed vegetables, it’s like the best steak fajita you’ve ever had, minus the tortilla. Add a few slices of avocado or some guacamole, and it’s just over the moon delicious!

Peppers, onion, and our special paleo balsamic marinade recipe are all you need to create a flank steak dish that’s juicy, tender and infused with a rich balsamic flavor.

This easy paleo marinade recipe seals in the steak’s juices. Grill it up and you’ll enjoy a steak that’s tender and bursting with flavors.

Just remember to allow the flank steak enough time to soak up the marinade before you grill it. Give it at least 6 hours if you can. Better still, let it sit overnight. 

We shared this dish with a non-paleo friend who was over at the house, and she couldn’t stop raving about it. So you don’t need to be paleo to appreciate this one.

If you get lucky and have leftovers, they’ll be awesome gently heated up the next day.

Give this one a try while you can still get out and grill, and then let us know what you think!



Balsamic Marinated Flank Steak with Sauteed Veggies Recipe

by Trina
Grilled flank steak in a balsamic marinade served with freshly sliced and sauteed veggies. Carnivore cuisine that's easy, delicious, and 100% paleo!
Course Entree, Main Course
Cuisine American


  • Grill



  • 2 cloves garlic minced
  • 1 tbsp basil
  • 1 tbsp rosemary
  • 2 tsp Dijon mustard
  • 1/2 cup balsamic vinegar
  • 2 tsp raw honey
  • 1 cup olive oil
  • Salt and pepper to taste


  • 3 lbs flank steak, membrane removed
  • salt and fresh ground pepper to taste

Sauteed Veggies:

  • 3-4 Fresh peppers, sliced I used bell peppers, assorted colors
  • 1 red onion, sliced


  • avocado slices or guacamole


  • Combine the marinade ingredients in an electric blender (except the olive oil) and mix on medium speed for about 1 minute. Next slowly drizzle the olive oil into the blender to emulsify
  • Salt and pepper the flank steak and place in a shallow dish
  • Set aside a 1/2-cup of the marinade, and pour the rest over the flank steak
  • Cover the steak, place in refrigerator, and marinate for 6 to 24 hrs
  • Cook steak on medium-heat grill approximately 4 to 5 minutes per side or until desired doneness. Avoid overcooking.
  • Julienne the red, orange and green bell peppers (or any combination of peppers you prefer) along with one-half of a red onion
  • Place peppers and onion in a skillet, drizzle with olive oil, add a dash of salt, and saute for 4-5 minutes until tender. (I like my peppers a little crispier, so I saute them for just a few minutes.)
  • After grilling steak, let it stand for about 5 minutes before slicing
  • Slice steak diagonally into thin strips. Place steak strips in a serving bowl, add sauteed peppers and onions, and top with sliced avocado or guacamole
  • Drizzle with some of the leftover balsamic vinaigrette if you wish
  • Can be served over cauliflower rice, with squeezed lime and freshly chopped cilantro.


This one is Paleo-perfect and all kinds of wonderful…enjoy!

Join the Conversation

  1. I found flank steak on special at the store for a really awesome deal but had never really cooked it before. I Googled “Paleo flank steak”, and this recipe was the first to pop up. I already had all the ingredients on hand, so it was serendipity. I’m a lowly apartment dweller without a patio, so I couldn’t grill it. Instead, I marinated it overnight with everything in a gallon zip top bag, then dumped the entire contents into the slow cooker on low in the morning. I couldn’t believe how delicious, tender, and flavorful it was! And it was so simple, involving just a few ingredients I already had! I will definitely be making this again, it’s restaurant worthy.

    1. So glad our site popped up for you Jen…and way to get creative with the cooking! Brilliant idea to slow-cook the steak…especially since flank steak can be a little tougher than most cuts. Thanks for your awesome review of the recipe…hope you stick around and try a few more! :)

  2. I’m wondering if Olive Oil is the best choice here since it tends to oxidize at higher temps

    1. Jeff you could use avocado oil or coconut oil instead if you like.

  3. are the spices fresh or dried?

    1. Laurie, they are dried in this recipe.

  4. Any adjustments for us poor people in apartments with no grills?

    1. Do you have a grill pan? They’re really cheap and you could grill it on your stove. I have never baked this because you wouldn’t get the nice sear you can with a grill. But the flavor is so good, and it keeps the meat moist. Its my favorite part of the recipe. You could bake or broil it…. Let me know if you try it and how it works out. :)

  5. Ooh I love flank steak!!

  6. Drooling!!!!!!!! Yum

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