The Best Flank Steak Marinade makes super juicy and flavorful flank steak every time! Easy to prepare and perfect for grilling, pan frying, or broiling in the oven.
Print Recipe Add to Collection
0 from 0 votes

Best Flank Steak Marinade

The Best Flank Steak Marinade makes super juicy and flavorful flank steak every time! Easy to prepare and perfect for grilling, pan-frying, or broiling in the oven.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: marinade, Sauces
Cuisine: American
Keyword: flank steak marinade
Servings: 6 servings
Calories: 270kcal
Author: TipBuzz

Ingredients

  • 1/3 cup soy sauce
  • ½ cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoon lime juice or red wine vinegar / balsamic vinegar
  • ½ small onion small chunks
  • 3 cloves garlic minced (1 tablespoon minced garlic)
  • 2 tablespoons green onions minced
  • 1 tablespoon Italian seasoning or fresh thyme and rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 pounds flank steak (907g)

Instructions

  • Add all ingredients except the steak to a mixing bowl. Whisk together until fully combined.
  • Pierce the flank steak with a fork all over, and then place in the bowl*.
  • Turn the steak several times to coat thoroughly.
  • Cover the bowl with plastic wrap and place in the fridge for 2-24 hours.
  • Remove from the fridge 30 minutes before grilling. Take the steak out of the marinade and remove excess moisture with paper towels. Discard the marinade**.
  • Preheat grill for medium-high heat, about 400°F (204°C).
  • Spray the grill grates with cooking oil spray.
  • When hot, place flank steak on the grill.
  • Grill the first side for 1 minute to sear. Then flip the steak and grill 1 minute on the other side.
  • Continue cooking for 2-3 minutes per PER SIDE to desired doneness***, flipping every minute for even cooking.
  • Remove to a cutting board and let the steak rest covered with aluminum foil for 5 minutes (this is so the juices retreat into the meat).
  • Slice thinly against the grain to serve.

Notes

  • *You can also marinate flank steak in a large zip-top bag instead of a bowl.
  • **Leftover marinade should be discarded since it has bacteria from the raw meat.
  • ***Flank steak is best cooked medium-rare to medium; measure with an instant-read thermometer: remove from heat at 125°F (52°C) for rare, 130°F (54°C) for medium-rare and 140°F (63°C) for medium. The temperature will rise several more degrees while resting.
  • Avoid piercing/cutting into the steak during cooking, as juices will escape making the meat drier.

Nutrition

Calories: 270kcal | Carbohydrates: 8g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 444mg | Potassium: 562mg | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 51mg | Iron: 2.9mg