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Marinated Flank Steak

Marinated Flank Steak

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The marinade imparts a nice tang with accents of garlic and herbs. Or serve it with broccoli and rice.MORE+LESS-


cup white wine vinegar


tbsp finely chopped parsley


flank steak (roughly 1 3/4 to 2 1/4 lbs)

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  • 1

    Whisk together the olive oil, vinegar, parsley, garlic and oregano. Pour into a 9×13 baking dish. Lay the flank steak on the marinade and let sit for 2-3 hours, flipping once.

  • 2

    Remove flank steak from the marinade and bloat gently with a paper towel. Place on a broiler pan and sprinkle liberally with Kosher salt. Broil on high for 4-6 minutes per side, until desired tenderness. You want it to be cooked to medium, at most.

  • 3

    Let sit for 5-10 minutes before carving. When you do, slice into thin strips against the grain. If desired, sprinkle with sea salt before serving.

  • 4

    Leftovers can be used on top of salads, in wraps or served over rice.

No nutrition information available for this recipe

How to Marinate and Grill Flank Steaks

It's hard to think of a cut of meat that is more conducive to cooking for a crowd than flank steak. It's got a robust, beefy flavor and a pleasantly tender texture with a bit of good chew. It comes in large, regular shapes that make cooking, slicing, and serving easy, and they're just thin enough that they'll cook through in a matter of minutes, but just thick enough that you can still get a nice, medium-rare center.

They're pretty diverse as far as cooking method goes, but the best way, by far, during the summer is on the grill. With their large surface area, they're made for picking up nice char, smoky flavors, and the types of dishes they transform into seem perfect for al fresco dining.

Here are a few tips for marinating, grilling, and serving flank steak.


At one time flank steak was a relatively hard cut to find, reserved for specialty butchers or saved for industrial uses. These days, consumers are wise to its benefits, and it has become as near-ubiquitous a cut as the standard high end steaks.

When shopping for flank steak, look for an even, deep red color with a fair amount of fine fat running along the length of the muscles. Poorly butchered flank steak will either have a thin membrane still attached to parts of it, or will have had that membrane removed so aggressively that its surface has been shredded. Look for smoothly textured pieces without nicks or gouges.

A standard whole flank steak can weigh anywhere between two and four pounds. Plan on cooking a pound of flank steak for every three diners, a pound and a half if your friends are as hungry as mine.


Contrary to what you may think, marinade actually does not penetrate particularly far into meat—even over the course of a few days, the bulk of the aromatic compounds in a marinade will travel mere millimeters into the meat (the exception being salt, small sugar molecules, and some acids). In reality, a marinade is mostly a surface treatment, and not much benefit lies in marinating for more than half a day or so. If you'd like the flavor of the marinade to completely coat your meat, your best bet is to reserve some marinade and simply toss your meat with it after it has been cooked and sliced.

Here are a few ingredients you should consider when constructing a marinade:

  • Salt is absolutely essential. It is one of the few ingredients that penetrates and seasons meat deeper than the outer surface. I like to add my salt in the form of soy sauce or fish sauce, which are also very high in glutamates, adding extra savoriness to my meat.
  • Sugar when used in moderation will help the meat brown better on the grill, creating strong smoky, charred flavors. A touch of sugar also balances salt nicely.
  • Aromatics are mainly a surface treatment, but they can still be quite powerful. Garlic, shallots, dried spices, herbs, or chilis are all good things to experiment with.
  • Oil is often a primary ingredient in marinades. Many aromatic compounds, such as those found in garlic, are soluble in oil but not in water. The oil will help spread these flavors evenly across the surface of the meat, as well as lubricating and protecting the meat when it first hits the grill.
  • Acid can balance flavors, but should be used sparingly. It can denature proteins in the meat, causing it to turn mushy over time. With very acidic marinades, it's particularly important to not overmarinade—certainly no more than half a day.

As far as specific flavorings go, just go wild. My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chili flakes, fish sauce, garlic, and lime juice, which I then split in half, reserving half to toss with the meat after cooking, and adding some oil to the other half to use as a marinade.

Once the meat is cooked, rested and sliced, I toss it all together with some reserved marinade, and a big herb salad with shallots and bean sprouts. It gets an awesome caramelized, charred crust on the grill from all the sugar, and the great thing is that it's delicious even when cold, making it the perfect dish for potlucks or relaxed backyard parties.

While fajitas are more commonly made with skirt steak, flank steak makes a fantastic filling as well. It may seem out of place in a Mexican (or Meximerican) recipe, but soy sauce is actually quite a common fajita marinade ingredient. I mix mine with oregano, ground ancho chile (or if I'm lazy, chili powder), cumin, garlic, and sugar, oil, and lime juice. You can go all out and serve it restaurant-style with grilled peppers and onions, but that's just gilding the lily—well-cooked meat doesn't need much more than a squeeze of lime, some chopped onions and cilantro, and s bit of fresh salsa.

If you're in more of a steakhouse mood, a Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the bottled glop).

Cutting some Worcestershire sauce and chopped anchovies with a bit of soy, a good amount of Dijon mustard, some sugar, and garlic, then shaking the whole thing up with oil creates a creamy, emulsified marinade that works equally well as a sauce.

How to Grill

The key to perfectly grilled flank steak is to use a modified two-level fire—that's a fire where all the coals have been pushed over to one side, leaving the other empty (in a gas grill, just leave one bank of burners off). Doing this gives you more control over your cooking, allowing you to sear your meat over the crazy hot side, and finish cooking it through gently with the cover on on the cooler side of the grill. Without this option, there's a good chance that you'll end up incinerating the exterior of your meat before the center cooks through.

Before applying a marinated steak to the grill, it's important to wipe it off using a paper towel. Wet meat can cause a couple problems. First, if the wetness is oil-based, it'll drip down into the fire causing flare-ups that will deposit foul-tasting sooty compounds on your steak. If there's too much water based moisture, your meat will end up steaming instead of searing, and nobody wants to eat marinated steamed flank steak, do they?

Carving and Serving

Like with all grilled, seared, or roasted meats, it's vital to allow the steaks to rest before slicing into them. As we demonstrated here, cutting into your meat prematurely leads to loss of juices and flavor. A good rule of thumb is to let the internal temperature of your meat drop to a couple of degrees below the maximum cooking temperature. So if you cooked your flank steak to 130°F for medium-rare, you should let it rest until it drops to 128°F before slicing. For a flank steak, this takes 5 to 10 minutes.

As for slicing it, we're lucky on this front—a flank steak has a distinct grain, making it very easy for us to properly orient a knife for carving. You always want to cut perpendicular to the grain in order to minimize the length of each muscle fiber you have to chew (for more information on this, see our article here.


This should be done as soon as possible, using the appropriate utensils and degree of reckless abandon.

Best marinated flank steak recipe

Flank steak is a flavorful and budget-friendly cut that’s also lean and tough. It therefore benefits from marinating to tenderize the meat before grilling. I’ve tested many marinades and this version produces incredibly tender steak while adding the most amazingly sweet, tangy and savory flavors. Marinated flank steak is ideal for making fajitas, tacos, sandwiches, and salads.

If the weather’s not suitable for grilling, you can just as easily broil flank steak in the oven or pan-fry it in a cast-iron skillet or grill pan. This recipe works for both flank steak and skirt steak.

Flank Steak Barbecue

Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.

Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.

While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

Recipe Summary

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 3 chopped garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds flank steak

In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.

Pierce steak all over with a fork toss in marinade. Marinate 30 minutes, turning once.

In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.

In a saucepan, bring marinade to a boil strain into serving dish.

Recipe Summary

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 3 chopped garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds flank steak

In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.

Pierce steak all over with a fork toss in marinade. Marinate 30 minutes, turning once.

In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.

In a saucepan, bring marinade to a boil strain into serving dish.

Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified. Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve. Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135° for medium. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing extra marinade tableside.

Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Remove steak from marinade and pat dryw ith paper towels. Add steak to pan and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare, or 135° for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Carve and serve, passing extra marinade tableside.

Recipe Summary

  • 2 garlic cloves, sliced
  • 1 tablespoon rosemary leaves
  • 1 tablespoon dried oregano
  • 2 tablespoons whole-grain mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Freshly ground pepper
  • One 3-pound flank steak

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

How To Cook Flank Steak in the Oven

Yield Makes 6 to 8 servings

  • alcohol-free
  • egg-free
  • paleo
  • dairy-free
  • low-carb
  • fish-free
  • peanut-free
  • shellfish-free
  • pork-free
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • Calories 263
  • Fat 15.5 g (23.9%)
  • Saturated 5.2 g (25.9%)
  • Carbs 0.8 g (0.3%)
  • Fiber 0.3 g (1.2%)
  • Sugars 0.0 g
  • Protein 28.2 g (56.5%)
  • Sodium 337.2 mg (14.1%)


For the marinade:

lemon juice, lime juice, vinegar, or other acid

garlic, optional, grated on a microplane or pressed in a garlic press

spices, like chili powder, barbecue spices, curry, or other favorite spice blend

Replace this basic marinade with 1/4 to 1/3 cup any other favorite marinade


Shallow pan, like a 9x13-inch baking pan

Broiler pan, or baking sheet with a wire rack inside


Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.

Marinate for 1 hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.

Heat the broiler and prepare the pan: Set your broiler to its highest setting (or simply turn it on if it doesn't have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.

Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).

Check the steak for doneness: The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another minute or two for every 10 degrees needed transfer the steak to the oven if it's becoming too crisp on the edges.

Rest for 5 minutes: Transfer the steak to a cutting board and rest for 5 minutes.

Slice against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.

Transfer to a serving platter: Transfer the slices to a serving platter. Pour the juices from the pan and cutting board over the meat and toss to coat.

Serve warm or room temperature: Serve the steak right away. Leftovers are great in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.

Recipe Notes

You can leave the flank steak whole, or you can cut it into one or two long strips (cut with the grain down the length of the steak). Slices from the whole steak are great for sandwiches or topping of salads skinny strips are nicer for things like fajitas and burritos.

Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.

Onion-Marinated Flank Steak Recipe: This Easy 2-Ingredient Steak Recipe May Make You Cry by Donna John

The fumes from the blender may make your eyes tear up like you're watching a sad movie. But once you taste the end result they'll turn to tears of joy. Somehow, just onion and water makes a flank steak flavorful and tender. If you're not a flank steak fan, try this two-ingredient marinade on ribeyes, sirloin or your favorite cut of beef.

Cuisine: American
Prep Time: 1 hour to marinate
Cook Time: 10 to 15 minutes
Total Time: 1 hour plus 15 minutes

Servings: 3 to 4


Here's how to make it:

Put the onion and 1/2 cup water into a blender. Blend together well.

Pour the onion over the steak. Allow to marinate at least 1 hour.

Remove steak from the marinade and season with salt and pepper. Cook on a hot grill until desired doneness. Allow to rest 5 minutes before slicing.

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Marinade Recipes to Tenderize the Flavorsome Flank Steak

A flank steak is a lean, tough, but flavorsome cut of beef, which benefits from the tenderizing effects of a marinade. Here are some of its recipes, that are delicious and easy to make.

A flank steak is a lean, tough, but flavorsome cut of beef, which benefits from the tenderizing effects of a marinade. Here are some of its recipes, that are delicious and easy to make.

The flank steak is a beef steak, cut from the belly muscles of a cow. It is bright red in color, as it comes from a strong, well-exercised part of its body. It is best prepared at medium-rare, and tastes especially exquisite, when lightly sliced at an angle. To add extra tenderness, the meat is marinated in a succulent liquid which includes acids, like lemon juice, tomato-based products, vinegar, wine, pineapple, and ginger. Flank steak marinade recipes are commonly used in Asian cuisines.

Grilled Marinade Flank Steak Recipe

  • Flank steak: 2 lb
  • Honey: ¼ cup
  • Olive oil: ⅓ cup
  • Soy sauce: ⅓ cup
  • Red wine vinegar: 2 tbsp.
  • Freshly ground black pepper: ½ tsp.
  • Garlic: 2 cloves (minced)
  • Freshly ground pepper
  • Kosher salt
  1. Make ¼ inch deep knife cuts, an inch apart, on the surface of the steak across the grain of the meat.
  2. Combine the olive oil, soy sauce, vinegar, black pepper, honey, and garlic for marinade.
  3. Coat the steak with the prepared marinade, and seal it in a large freezer bag.
  4. Chill and marinade for at least 2 hours or even overnight.
  5. With the help of a paper towel, coat the rack of your grill with olive oil.
  6. Take the steak out of the bag, and sprinkle coarse salt and freshly ground pepper on it from all sides for a savory crust.
  7. Now, place it on the hot grill for 4-6 minutes on each side.
  8. In between, turn it at an angle of 90° for more grill marks.
  9. Once it is cooked, remove it from the grill, and place on a cutting board.
  10. Cover the steak with aluminum foil to hold in the heat, and prevent it from drying out. Let it rest for 10-12 minutes.
  11. Make thin slightly diagonal slices of the steak, against the grain.
  12. For more taste, take the excess marinade, bring it to a boil, and serve with the flank steak. You can also serve it with salsa and horseradish sauce.

With Coffee-Peppercorn Marinade

  • Flank steak (trimmed of fat): 1 lb
  • Strong brewed coffee: 3 tbsp.
  • Garlic cloves (minced): 2
  • Balsamic vinegar: 1 tbsp.
  • Extra-virgin olive oil: 1 tbsp.
  • Brown sugar: 1 tbsp.
  • Whole black peppercorns (crushed): 1 tsp.
  • Salt: ½ tsp.
  1. In a large bowl, whisk together the vinegar, coffee, oil, garlic, sugar, peppercorns, and salt.
  2. Put the steak in the bowl, and turn to coat.
  3. Cover and refrigerate it for minimum 1 hour or up to 8 hours.
  4. Remove the steak from the marinade, and slightly oil the grill rack.
  5. Place the steak on the grill, and cook for 4-5 minutes per side in medium-rare heat.
  6. Now, transfer it to a cutting board, and allow it to cool for 5 minutes.
  7. Make thin slices of it across the grain, and serve hot.

G’s Flank Steak Marinade

  • Flank steak: 1½ lb
  • Soy sauce: ½ cup
  • Brown sugar: 2 tbsp.
  • Olive oil: 2 tbsp.
  • Garlic (minced): 2 cloves
  • Lemon juice: 2 tbsp.
  • Onion (minced): 1 tbsp.
  • Ground ginger:1 tsp.
  • Black pepper: ½ tsp.
  1. In a shallow bowl, mix the brown sugar, soy sauce, olive oil, garlic, ginger, lemon juice, and pepper.
  2. Coat the steak with this marinade.
  3. Cover and refrigerate it for nearly 6 hours.
  4. Preheat the grill for high heat, and lightly oil it.
  5. Place the steak on the grill, and cook for 7-8 minutes on each side.
  6. Remove it from the grill, make thin slices and serve.

Tip: The best way to know whether the steak is done or not, is to poke it with your fingertips. If it is raw, it will be quite squishy. Cook for some more time, till the muscles contract and firm up.

These marinade recipes are easy to prepare, yummy and the steak practically melts in your mouth. This meat is best eaten medium rare well cooked makes it very tough.


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