Flank Steak Marinade and Grilled Flank Steak
Use this simple flank steak marinade and you’re well on your way to tender, flavorful grilled flank steak! The balance of sweet, tangy, and savory flavor makes this recipe a winner.
Servings: 4
Ingredients
- 1 ½ pounds flank steak (up to 2 pounds)
- ¼ cup soy sauce (low-sodium if preferred)
- ¼ cup olive oil (or another mild flavored oil)
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- ½ teaspoon dried thyme leaves
- ½ teaspoon kosher salt (see note)
- ½ teaspoon coarse ground black pepper
Instructions
To Marinate:
- In a small bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic, brown sugar, thyme, salt, and pepper to make the marinade.¼ cup soy sauce, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 3 cloves garlic, minced, 1 tablespoon brown sugar, ½ teaspoon dried thyme leaves, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Place the flank steak in a zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, preferably up to 8 hours or overnight for the best flavor and tenderness.1 ½ pounds flank steak
To Grill:
- When ready to cook, preheat your grill to medium-high heat (400-450°F). Clean and lightly oil the grill grates to prevent sticking.
- Remove the steak from the marinade and discard the used marinade.
- Grill the flank steak for 4 to 5 minutes per side for medium-rare (internal temperature should reach 130 to 135°F). Adjust the cooking time based on your preferred level of doneness (see chart below). All cooking times will vary greatly based on the thickness of your steak, the temperature of the grill, and the starting temperature of the steak. Use an instant read thermometer for best results.
- When the steak is cooked to your liking, remove it from the grill and let it rest for 5 to 10 minutes. Slice the steak against the grain into thin strips, and serve.
Video
Notes
- Yield: This recipe makes enough marinade for 1 ½ to 2 pounds of flank steak.
- Cooking tips: Pierce the steak in several places with a fork to let the marinade permeate the meat more deeply. Allow the steak to come to room temperature while you preheat the grill so that it cooks more evenly. Check the internal temperature of the steak to ascertain when it's done.
- Medium-rare: 130 to 135°F internal temperature
- Medium: 140 to 145°F internal temperature
- Medium-well: 150 to 155°F internal temperature.
- Nutrition note: Calculated for one 8 oz. serving of steak. Since most of the marinade is discarded, the nutrition information is not really accurate. It's difficult to ascertain how much of the marinade penetrates into the meat.
- Salt: If you choose to use regular soy sauce, not reduced sodium, you may want to omit the ½ teaspoon of added salt.
- Other cooking methods: Marinated flank steak doesn't have to be grilled. You can pan-sear it, broil it, or even make air fryer steak.
- More uses: You can use this marinade for other cuts of beef, chicken thighs or drumsticks, pork chops, or pork tenderloin.
Nutrition
Serving: 8oz. steak | Calories: 470kcal | Carbohydrates: 8g | Protein: 51g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 136mg | Sodium: 1376mg | Potassium: 904mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 5mg
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