This Marinated Flank Steak recipe transforms a simple cut of beef into a mouthwatering delight with minimal effort! Marinating the flank steak in a blend of savory spices, soy sauce, and a touch of brown sugar infuses it with flavors that heighten its natural tenderness and juiciness. This recipe is ideal for grilling, griddling, or cooking in a skillet. With less than 15 minutes of hands-on time, it is perfect for a flavorful weekend barbecue or a special weekday dinner.
If you love a good steak, this marinated flank steak recipe is one you should add to your repertoire.
This budget-friendly cut is from the lower belly of the cow, famed for its hearty flavor and unique, long fibers.
These fibers can make the steak chewy, but don't worry—today, I'm going to show you how to overcome this.
There are three steps to making your flank steak so tender that it will rival a more expensive cut.
A vibrant, hearty marinade is the first step to helping your flank steak reach its true potential. (I've got you covered there.)
Next, you want to make sure to cook your steak to at least medium-rare, but no more than medium.
And finally, make sure you slice it against the grain.
By following these steps, you will have a tender, juicy, and oh-so-delicious steak.
Let's get started, shall we?
Ingredients
- Soy Sauce: If you are gluten-free, either coconut aminos or tamari make good alternatives.
- Worcestershire Sauce: If unavailable, use balsamic vinegar mixed with a little fish sauce for a similar profile.
- Brown Sugar: Honey is a good substitute for a more natural sweetener.
- Mustard: Either brown mustard or dijon work well.
- Tomato Paste: In a bind, ketchup can be substituted.
- Minced Garlic: Garlic powder is an acceptable substitute when fresh garlic isn't available.
- Dried Oregano: Fresh oregano can be used; triple the amount given its milder flavor when fresh.
- Salt and Pepper: Kosher salt and sea salt are my go-to salt choices. Freshly ground black pepper adds a great pop of flavor.
- Avocado Oil: Chosen for its high smoke point and neutral flavor, making it ideal for marinating. Olive oil is a suitable alternative with a more pronounced taste.
- Flank Steak: If flank steak is unavailable, skirt steak is a good substitute, keeping in mind it may cook faster due to its thinner size.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Flank Steak Marinade
In a blender, combine soy sauce, Worcestershire sauce, brown sugar, mustard, tomato paste, garlic, and oregano, pulsing to integrate ingredients. Pour in the oil.
Place the steak in a baking dish. Pour the marinade on top and let sit at room temperature for an hour, or if you have time, refrigerate overnight.
Remove the steak from the marinade. Discard the excess.
Blackstone Griddle Marinated Flank Steak
Heat the griddle to medium-high, around 450 degrees Fahrenheit, and cook the steak for an approximate total of 10 minutes, turning at least once, until it achieves an internal temperature of 130 degrees Fahrenheit.
The steak should rest on a cutting board before it's sliced against the grain.
Skillet
Heat a skillet to medium-high. Cook the steak for 5 minutes on each side to reach your preferred degree of doneness, followed by a resting period of 10 minutes before slicing against the grain.
Grilled Marinated Flank Steak
After marinating flank steak for grilling, heat the grill (or grill pan) to medium-high. Cook the steak for 5 minutes on each side, or until it reaches your desired doneness. Rest the steak for 10 minutes. Cut in very thin slices against the grain.
Serving Suggestions
Serve this flank steak with ranch potatoes, Instant Pot rice, corn casserole, or rosemary focaccia bread.
It is also fabulous on salads! Add two teaspoons of chili powder and a teaspoon of ground cumin to the steak marinade recipe and use it to make steak fajitas or flank steak tacos. Don't forget the chipotle salsa!
Tips and Tricks
- Marination Time: For the most flavorful results, aim for the full 12 hours of marination. This allows the marinade to penetrate deeply, and contributes to tenderness.
- Cooking Temperature: Flank steak thrives when cooked between medium-rare and medium. This range ensures the steak remains juicy and tender, maximizing flavor without becoming tough. Use a meat thermometer to make sure the meat is between 130 - 140°F
- Slicing Technique: Always slice against the grain. This means cutting your flank steak perpendicular to the muscle fibers, which significantly shortens them and enhances the tenderness of your steak, making it rival more expensive cuts for silkiness in every bite.
- Resting Time: Don't skip the resting phase after cooking! A 10-minute rest allows the juices to redistribute throughout the steak, ensuring that every slice is as succulent as possible.
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Marinated Flank Steak
Ingredients
- ⅓ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons brown or Dijon mustard
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup avocado oil or other high heat cooking oil
- 2 pounds flank steak
Instructions
- In a blender combine the soy sauce, Worcestershire sauce, brown sugar, mustard, tomato paste, garlic, oregano, salt and pepper. Pulse to combine and then add the oil. Process until smooth.
- Place the steak in a shallow dish. Pour the marinade over.
- Marinade the steak at room temperature for at least an 1 hour, or in the refrigerator for up to 12 hours.
- Remove the steak from the marinade. Blot any excess.
Blackstone Griddle
- Preheat the griddle to medium-high heat (about 450 degrees)
- Cook about 10 minutes, flipping halfway through, or until an meat thermometer reads 130 degrees F.
- Transfer to a cutting board. Let it rest before slicing against the grain.
Skillet
- Preheat the skillet to medium-high heat. Add oil to the skillet.
- Cook for 5 minutes per side, or until the steak reaches mediume-rare to medium.
- Rest for 10 minutes and then slice against the grain.
Grilling
- Preheat the grill to medium-high heat.
- Cook for 5 minutes per side, until the steak is cooked to the desired doneness.
- Rest for 10 minutes and then slice against the grain.
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