Flank Steak Marinade

Unfortunately (and unfairly), flank steak can get a bad rap. A cut from the cow’s lower abdominal muscles, flank steak is extremely flavorful, but prepared incorrectly, it can verge on being tough. My recipe aims to change that. With a simple marinade and two cooking options (on the grill or in the oven) this recipe will give you an extra flavorful, tender steak dinner to enjoy alone—or in your favorite recipe—in under an hour with around 5 ingredients. Here's everything you need to know:

What People Are Saying:
"I have made flank steak using this recipe several times. The flank steak always turns out to be incredible. Moist with great flavor." - Chambo60

"This was absolutely amazing! It might be one of my family's favorite meals. It was very juicy and tender with lots of flavor but not too much flavored to overpowering." - Renee626

How To Make Flank Steak Marinade

INGREDIENTS

• Olive Oil: Extra-virgin olive oil helps to keep the meat tender and juicy. Use your favorite brand, or check out our favorite olive oil brands.
• Soy Sauce: Soy sauce adds umami to the steak, and packs in heaps of flavor. Go for low-sodium soy sauce to avoid the steak becoming too salty. You can also substitute in tamari to make it gluten-free, or use Worcestershire or fish sauce for a funkier kick.
• Citrus Juice: You can use freshly squeezed lime or lemon juice here; the acidic citrus seasons and tenderizes the steak. No citrus on hand? Use an equal amount of balsamic vinegar for the right balance of sweetness and acidity.
• Brown Sugar: A small amount of light brown sugar brings out the meat's natural sweetness and helps to create a slightly caramelized crust once the steak hits the grill.

STEP-BY-STEP INSTRUCTIONS

To create your marinade, add all of the ingredients to a large bowl, and mix well until combined. Then I recommend adding that into a glass pan (or start there originally if you don't want to dirty two dishes) you can fit your steak into, and add your steak, tossing it in the marinade until it is fully coated. Wondering how long to marinate your flank steak? I recommend at least 30 minutes, but you can go up to 2 hours.

Once your flank steak is done marinating, remove it and pat it completely dry with a couple of paper towels. Then, add salt and pepper to season the steak. Keep in mind that we've already marinated our steak with plenty of soy sauce, so no need to go crazy with the salt.

Now, it's time to get it on the grill! Because flank steak is a lean cut of meat that can be tough, the best way to cook it is hot and fast. I included directions for both the grill and the broiler in this recipe so you can enjoy this meal all year long. Regardless of your cooking method, the amount of time it will take to cook your steak will depend on two things: the thickness of your steak, and your desired doneness. My steaks were to my desired doneness—medium-rare—after around 5 minutes on each side. If your steaks are larger (or if you're not a medium-rare fan), leave them on the grill until they're at your desired level of doneness. The best way to make sure your steaks are done to your liking? Use a meat thermometer. For medium-rare, you're looking for an internal temperature of 130°F.

Once your steak is to your liking, be patient and let it rest. I would suggest at least 5 minutes, but don't rush it. Then, you can go ahead and slice.

Once done, top with more salt (if desired), and dig in!

The full list of ingredients and instructions can be found in the recipe below.

How To Serve Flank Steak

While this steak is of course delicious served on its own with your favorite side dishes for steak, you've got options when it comes to serving this. If you want to switch things up, you could also use this in your favorite tacos, as steak fajitas, or in a stir-fry like our beef and broccoli.

Storage

Your cooked flank steak will keep for up to 3 to 4 days when stored in an air-tight container in the refrigerator. It reheats very easily and is perfect for everything from a hearty breakfast burrito to a quick and easy pepper steak bowl with rice.