flank steak marinade

A quick and easy marinade makes this Flank Steak from Delish.com unforgettable. All you need is 30 extra minutes to make that steak extra-delish.

Perfect Flank Steak

olive oil

c. low-sodium soy sauce

lime (or lemon) juice

brown sugar

lb. flank steak

Kosher salt

black pepper

Do you like to marinate your steaks before cooking?

I made the flank steak per the recipe. I’m not a big fan of flank steak but it came as part of our butchered meat package. But this turned out very tender. The thickness of the steak was thin so I did 4mins per side and it was perfect! I did not add any salt to the steak due to the soy sauce marinade.

I made this steak tonight for the 1st time. I did marinate it, but was out if brown sugar so I used Karo dark syrup. Only marinated it for 30 minutes and cooked it 4 minutes on each side on the stove griddle. It was delicious and perfectly cooked on the rare side of medium. Will definately cook it again.

Very good. I cooked mine in the oven on a cast iron grill. Next time i think i will pre heat the grill I placed the flank on to give it grill marks.

This was incredibly  tasty and tender!  I wasn’t sure about the brown sugar, but it was delish!  We made grilled onions and jalapeños one the side, along  with avocado slices.

Didn't have soy sauce so I tried same recipe with Worcestershire it turned out real good. I marinaded the steak for two hours. Thank you.

I always overcook steak, and this time was a success! I love Flank Steak! Great simple recipe!

Marinade was tasty. Even my 4 yo ate her dinner. Needed to cook it a bit longer on the bbq. I guess it was thicker than normal. Ate it over salad. Would try again.

This was really easy. I don't cook steaks  this often but was really helpful. It was easy enough to adjust to your cooking preference. I even did it in my cast iron skillet.

Do you like to marinate your steaks before cooking?

Marinade Yeh or Neh...

It depends on the steak...

    The costlier cuts usually just need a bit of course salt & fresh ground pepper.

Gorgeous trying it tomorrow ... best over night though for marinade will add some corn starch and baking soda to help make it velvety and break down the toughness fibers.  Let you know you.

https://streaming.hearstdigitalstudios.com/5e0ceb28-4e78-4d36-94e3-83ed5785fdc9/video_rover_16x9_1080p_hd_1553265254_6079.mp4

This simple marinade of just 4 ingredients is the perfect treatment to tenderize flank steak and ready it for the grill.

Deceivingly Simple Marinade Is Perfect For Flank Steak

A simple homemade Cuban citrus-garlic marinade for chicken, meat, shrimp and pork made with fresh ingredients!

Cuban Mojo Marinade Recipe

garlic ((approx. 10 cloves mashed until you get a smooth paste))

onion

oregano

salt

orange juice

orange zest

lemon juice

lime juice

extra virgin olive oil

In a large mason jar, add garlic, onion, oregano, salt, pepper, orange juice, orange zest, lemon juice, lime juice, and olive oil. Cover and shake it up until well combined. Be sure to shake well before every use.

This recipe makes approx. 2 cups of mojo marinade. Feel free to taste and adjust seasoning. The marinade should taste tangy, citrusy, garlicky, and slightly sour.

A good flank steak marinade turns a tougher piece of beef into a tender, juicy steak when marinated then grilled to perfection!

Flank Steak Marinade

vegetable oil

tbsp lemon or lime juice

balsamic vinegar

soy sauce

tbsp liquid honey

Dijon mustard

tbsp finely minced garlic (minced)

tsp black pepper

flank steak

In a medium bowl or large liquid measuring cup,, mix the oil, lemon juice, balsamic vinegar, soy sauce, liquid honey, Dijon mustard, minced garlic, and black pepper.

Place the flank steak in a shallow glass dish or a sealing plastic Ziploc bag. Pour the marinade over the steak, turning the meat to coat thoroughly. Cover, and refrigerate overnight. If you want, you can also marinate for a full 24 hours with great results. 

Preheat your grill to a medium-high heat.

Oil the grill grate on your BBQ . Place the flank steaks on the grill, and discard the marinade. Grill the flank steak for 5 minutes per side, or to desired doneness.

Remove and place on a plate. Let rest for 5 minutes, then slice against the grain and serve.

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.

Best Flank Steak Marinade

honey

Worchestershire sauce

lime juice (or red wine vinegar

½ small onion (small chunks)

garlic (minced (1 tablespoon minced garlic))

onions

Italian seasoning (or fresh thyme and rosemary)

flank steak ((907 grams))

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.

This flank steak marinade is a sweet and savory blend of olive oil, garlic, soy sauce, brown sugar and spices. It produces tender and juicy marinated flank steak every time!

cider vinegar

Worcestershire sauce

ground pepper

garlic (chopped)

Combine the soy sauce, olive oil, brown sugar, cider vinegar, Worcestershire sauce, mustard and pepper in a resealable bag; seal and shake to combine.&nbsp;

Reserve 2 tablespoons of the marinade for later use. Stir the garlic into the bag of marinade.

Add the steak and marinate for 2-24 hours.

Heat an outdoor grill or stove top grill pan to medium-high. Place the steak on the grill and cook for 5-6 minutes per side, depending on the thickness of your meat and the desired level of doneness.

Remove the meat from grill and cover with foil. Let stand for 5-10 minutes and then slice thinly against the grain with a very sharp knife. Drizzle with reserved marinade, then serve.

Citrus and Garlic Marinated Flank Steak marinates in the refrigerator for a few hours or overnight, giving it tons of flavor and tenderizes this inexpensive cut of beef.

Citrus and Garlic Marinated Flank Steak

Flank steaks

garlic

lemon

orange

lime

bourbon

onion powder

salt and black pepper (to taste)

To roast the head of garlic, simply cut a small portion of the top of the head. Place the head of garlic on two sheets of aluminum foil. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Roast in a preheated 400 degree F oven for about 20 minutes. Let cool completely.

To roast garlic:

Place the ingredients for the marinate in a large Ziploc bag. Squeeze the cooled garlic cloves out and mash them. Add them to the marinate. Press with your fingers, on the outside of the bag to combine. Place the steaks in the marinate and let sit in the refrigerator for 2-24 hours.

Grill on an outdoor grill over medium heat or cook on a grill pan on the stove top. Cook on each side, about 5-6 minutes, for medium rare. Let rest for 5 minutes before slicing. Enjoy with seasonal vegetables.

Marinate Flank Steak:

Flat iron steaks are marinated with red wine vinegar and fresh rosemary for a tender and delicious flavor, then grilled until well browned on the outside, but tender in the middle.

Marinated and Grilled Flat Iron Steak

flat iron steaks ((1.5lbs total)*)

soy sauce (or Tamari for gluten-free**)

tbsp red wine vinegar

garlic (pressed

rosemary

½ tsp black pepper

Combine everything except the flat iron steak (the olive oil, soy sauce, red wine vinegar, garlic, rosemary, and black pepper) in a gallon-sized ziptop plastic bag. Shake or swish the bag to combine.

Place the flat iron steak in the bag of marinade and squeeze out as much air as possible before closing the bag tightly. Squeezing out the air ensures that the beef is sufficiently coated in the marinade.

Marinate the meat ideally for 4 hours*** and up to 1 day ahead.

Preheat a gas grill on high for at least 10 minutes, heating all burners.

Remove the meat from the marinade, then place in the center of the grill. Close the lid, and cook for 90 seconds.

Check that there are grill marks underneath, then pivot the meat 90 degrees (I do this to an untouched part of the grill grates so I get the best possible sear on the beef), and again close the lid and cook for 90 more seconds.

Flip the steaks over. Close the lid, and cook for 90 seconds.

Pivot the meat 90 degrees to get grill marks going the other way again, close the lid, and cook for another 90 seconds.

Because this cut of beef is so thin, there&#39;s a good chance it&#39;s already done. Check internal temperature with a thermometer. I aim for between 125F and 130F, but you may cook to your desired level of doneness, repeating these 90 second intervals with the lid closed. Just remember that the meat will rise another 5 degrees or so while resting because of carryover cooking.

Remove the steaks to a wire rack or tray and let rest for at least 5 minutes before slicing and serving. Enjoy!

The best Flank Steak Marinade for perfectly juicy, tender, and flavorful steak every time. Whether oven roasted, grilled, or cooked using an indoor grill pan, this easy marinade is tangy, sweet, and savory and made using simple ingredients such as red wine, soy sauce, olive oil, brown sugar, garlic, and vinegar.

dry red wine

brown sugar (packed)

garlic (minced)

lemon (juiced)

white wine vinegar

In a large bowl, whisk together the red wine, soy sauce, olive oil, brown sugar, minced garlic, fresh lemon juice, vinegar, salt, and black pepper.

Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade.

Transfer the steak to the refrigerator and marinate for at least 1-2 hours or up to 6 hours.

Remove the steak from the refrigerator 30 minutes before cooking to allow it time to come to room temperature.

Grilling instructions: Clean the grill grates and lightly oil them with vegetable oil or cooking spray. Preheat the grill to high heat (about 450°F-500°F). Remove the steak from the marinade and pat dry with paper towels. Grill for approximately 4-5 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital meat thermometer.

Stovetop Instructions: Set a large cast iron skillet or grill pan over high heat. Add one tablespoon of oil and let it get hot. Remove the steak from the marinade, pat dry with paper towels, and add it to the pan. Use the back of a spatula to gently, yet firmly, press down on the steak to ensure that it is in contact with the skillet (this helps get a nice sear). Cook for 3-4 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer.

Broiler Instructions: Preheat the broiler and position the oven rack about 4-6 inches away from the broiler element. Remove the steak from the marinade and pat dry with paper towels. Line the bottom of your broiler pan with aluminum foil and spray the top rack of the broiler pan with non-stick cooking spray. Place the steak on the top rack of the broiler pan and transfer to the oven. Broil for 3-4 minutes per side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer. Note: Keep a close eye on the steak during broiling, as cooking times can vary depending on your oven and the thickness of the meat.

Transfer the steak to a cutting board. Let the steak rest for about 5-10 minutes, allowing the juices to redistribute within the meat.

Using a sharp knife, slice the steak thinly against the grain (across the muscle fibers) for optimal tenderness.

All you need is 5 simple ingredients for the easiest and BEST marinated flank steak recipe.

Marinated Flank Steak

oil ((vegetable or canola oil))

peach juice (or peach nectar*)

Tablespoons onion

Tablespoons dried parsley flakes

Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag.&nbsp;

Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.

Remove the bag from the fridge about 15 minutes before grilling.&nbsp;

Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill.&nbsp;

Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, depending on how well done you like your steak. I don't use a meat thermometer, but if you do, a general guideline is 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes.&nbsp;

Cut the meat across the grain, at a diagonal, in VERY THIN slices (almost "paper thin"). ENJOY!

https://content.jwplatform.com/videos/s9SKUYzS.mp4

All you need is 5 simple ingredients for the easiest and BEST Marinated Flank Steak recipe.

Our bold, balanced flank steak marinade uses the right mix of acid, fat, salt, and aromatics to deliver juicy, deeply flavored steak that grills or sears perfectly every time.

table salt

thyme (chopped)

shallot (chopped)

Add the balsamic vinegar, olive oil, salt, black pepper, thyme, garlic, and shallot to a small mixing bowl.

Whisk the ingredients together for 10-15 seconds to combine.

Pat the steak dry on both sides with a paper towel, then place it in a sealable bag or a shallow dish.

Pour the marinade into the bag with the steak, then seal it. Move the marinade around so it covers the steak on all sides.

Place the steak in the refrigerator and allow it to marinate for at least 2 hours. The longer it marinades, the more flavor it will absorb. For best results, prepare it the night before so it is ready for the next day.

Once ready to cook, remove it from the refrigerator 30 minutes before cooking to bring it to room temperature.

Discard the remaining marinade and pat the steak dry with a paper towel.

I made this for my family tonight and it was absolutely delicious!! They LOVED it. I actually didn't have any leftovers! I had a 2 1/2 lb flank steak so I doubled the recipe and marinated it for 5 1/2 hours. Very flavorful! Can't wait to make this again. Thank you Chef Dennis!

My whole family loved this marinade.  I make Flank steaks all the time.  Usually do a teriyaki or soy sauce marinade.  Everyone always loved it.  Tonight rave reviews from this recipe!  Thanks.  It's a hit in our household.

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Top 10 flank steak marinade recipes from across the web

The most viewed flank steak marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Flank Steak

Cuban Mojo Marinade Recipe

Flank Steak Marinade

Best Flank Steak Marinade

Flank Steak Marinade

Citrus and Garlic Marinated Flank S...

Marinated and Grilled Flat Iron Ste...

Flank Steak Marinade

Marinated Flank Steak

Flank Steak Marinade

The most viewed flank steak marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine