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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
Servings: 6 servings
- 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)
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.
- *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.
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