Flank steak is one of those rare cuts that is utterly delicious while still being really affordable. Give it a good marinade, like in this recipe, and cook it properly, and it should become your new favorite steak.
Easy Grilled Marinated Flank Steak Recipe
Flank steak has a bit of a bad reputation among meat lovers, primarily because it can be pretty tricky if not handled correctly.
While steaks like rib eye and New York strip prefer a simple searing in a cast iron, flank steak needs a long marinating time and a really quick, hot fry/grill with plenty of flipping to get the best flavor and texture out of it.
The marinade ingredients list might seem pretty long for such a simple recipe, but definitely do not skip a single one. Each element adds its own flavor dynamic to the steak that would be sorely missed if you skipped it. Plus, you probably have all the ingredients sitting around in your fridge anyway!
Easy Grilled Marinated Flank Steak Ingredients
Don’t forget to look at the recipe card at the very bottom of the page for the exact ingredients needed here.
- Balsamic vinegar
- Soy sauce
- Vegetable oil
- Lemon or lime juice
- Dijon mustard
- Minced garlic
- Salt & pepper
- Flank steak
How To Make Easy Grilled Marinated Flank Steak
- In a liquid measuring cup, mix together the oil, lemon juice, vinegar, soy sauce, and honey, as well as the mustard, garlic, and black pepper
- Place your flank steak in a shallow glass dish or a plastic Ziploc bag
- Completely cover the steak with the marinade, turning and flipping it to get it completely coated
- Cover and refrigerator your steak overnight, or up to 2 days
- Oil a pre-heated grill grate to medium-high and grills for 5 minutes per side, until you reach your desired doneness
How Much Should You Cook Your Flank Steak?
If you ask anyone that knows even anything vaguely related to steak, they will probably tell you that you have to cook your steak to a perfect medium-rare.
Well, don’t be shocked, but this isn’t always the case, especially so with flank steak.
While medium rare is the right temperature to go for when it comes to other steak cuts, you CAN go a little hotter for flank steak if you like!
Shoot for a good medium temperature, which is usually around 140 Fahrenheit. If you pull your steak from the grill at 140, let it rest for at least 10 minutes so it can gradually come up to 145, and then cut it going against the grain. This will result in the most tenderness and juiciness and no unpleasant chew.
Thanks to the marinade however, you can still enjoy this rare, (I only do rare for my steaks as you can see) and if you make sure to marinate it for the 24 hours you will have a tender, juicy rare steak!
Make a Sauce with the Leftover Marinade
After taking your steak out of the marinade, there is a strange temptation to throw out the grizzly, slightly pink marinade left in the bag or container. After all, it has served its purpose in life and is now garbage, right?
Well, as any meat lover will tell you, it is a crime to discard any and all leftover juices, especially those coming from a marinade.
You obviously can’t just eat the marinade, though; it’s been mixing with raw beef. So what should you do?
Stirring frequently, turn the heat down to low and simmer for about 10 minutes, or until the sauce has thickened to your liking. Taste for seasoning and serve drizzled over your steak – you basically just made a sophisticated pan sauce!
Take a small sauce and empty the container of leftover marinade directly into it and bring it to a boil.
To really make it fancy and luxurious, once the heat is off, quickly stir in a small pat of butter. This is known as “mounting” the sauce and gives it a really great texture that stands out really well against the richness of the steak.
Looking for more delicious Beef recipes? Try these out:
Enjoy! This is one of our favorite ways to make steak!
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Flank Steak Marinade
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Main Course
- Karlynn Johnston
- 1/2 cup vegetable oil
- 2 tbsp lemon or lime juice
- 1/4 cup balsamic vinegar
- 1/3 cup soy sauce
- 3 tbsp liquid honey
- 1 tbsp Dijon mustard
- 1 tbsp finely minced garlic minced
- 1/2 tsp ground black pepper
- 1 1/2 pounds 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.