If you’re hunting for the Best Flank Steak Marinade for Grilling Recipe, you’ve just struck gold. This marinade is hands down one of my favorites because it’s ridiculously simple yet makes the steak tender, flavorful, and perfect for any backyard BBQ or weeknight dinner. I remember the first time I grilled this after marinating—it came out so juicy and packed with zesty, savory punch that my family went crazy for it. Stick with me, and I’ll walk you through every step to make sure your flank steak turns out amazing every time.
Why You’ll Love This Recipe
- Simplicity: You only need a handful of pantry staples to make a marinade that’s bursting with flavor.
- Tenderizes Perfectly: The lime juice works wonders breaking down the meat fibers without overpowering the steak.
- Versatility: Whether you grill or broil, this marinade delivers consistent juicy results.
- Crowd-Pleaser: My family consistently asks for this marinade whenever we’re firing up the grill.
Ingredients You’ll Need
This marinade combines tangy, sweet, and savory flavors that balance perfectly. When shopping, look for fresh lime or lemon for the brightest acidity, and a good-quality soy sauce to keep the flavor deep but not salty.
- Extra-virgin olive oil: I always use this for a fresh, fruity base that locks in moisture.
- Reduced-sodium soy sauce: It’s salty but not overwhelming—plus, reduced sodium helps keep the steak balanced.
- Lime (or lemon) juice: Fresh-squeezed is key here—it tenderizes and adds a punch of citrus brightness.
- Light brown sugar: Adds subtle sweetness and helps caramelize the steak beautifully on the grill.
- Flank steak: Choose a good quality cut about 2 pounds for nice, even cooking.
- Kosher salt: Use sparingly because the soy sauce already adds saltiness.
- Freshly ground black pepper: For just the right amount of spice without overpowering.
Variations
I love to tweak this marinade to suit different moods and seasons, and you should too! Don’t hesitate to personalize it with flavors that excite your taste buds.
- Add fresh garlic or ginger: When I want a kickier marinade, I toss in chopped garlic or a thumb of grated ginger—gives the steak a wonderful aroma.
- Use honey instead of brown sugar: For a more floral sweetness, swapping brown sugar with honey brings a nice depth, especially in cooler months.
- Spicy twist: A dash of crushed red pepper flakes or a splash of hot sauce turns this into a fiery favorite during summer cookouts.
- Herb infusion: Toss in fresh thyme or rosemary sprigs for a fragrant, earthy vibe that’s especially nice if you’re broiling indoors.
How to Make Best Flank Steak Marinade for Grilling Recipe
Step 1: Whisk Together the Marinade Magic
Start by grabbing a large bowl and whisking together the olive oil, reduced-sodium soy sauce, fresh lime juice, and light brown sugar until everything is smooth and well combined. This simple blend creates the perfect balance of savory, sweet, and tangy, which will soak into your flank steak nicely. I like to whisk until the sugar dissolves a bit so every bite tastes consistent.
Step 2: Marinate the Steak for Flavor Infusion
Place your 2-pound flank steak into the bowl or a large zip-top bag and toss to coat it evenly with the marinade. At this point, you want to make sure every inch is bathed in that mixture. Pop it in the fridge and let it marinate for at least 30 minutes, though I find letting it go for up to 2 hours really amps up the tenderizing effect. Just be careful not to marinate any longer or the acidity can start to “cook” the meat and change the texture.
Step 3: Prepare the Steak for Cooking
When it’s time, remove the steak from the marinade and pat it dry with paper towels. This is a tip I learned the hard way: drying the steak ensures you get that beautiful sear instead of steaming. Season lightly with kosher salt and fresh ground black pepper, remembering the soy sauce has already added some saltiness.
Step 4: Grill or Broil to Perfection
Now comes the fun part! Preheat your grill to medium-high heat. Place the steak on the grill and cook it for about 5 minutes per side for medium-rare, though timing can vary slightly depending on thickness. I always recommend using a meat thermometer to hit 130°F internal for that perfect rosy pink center. If you don’t have a grill, you can also broil the steak under high heat on a sheet pan, turning once halfway through for even cooking.
Step 5: Let It Rest Before Slicing
Once cooked, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting lets the juices redistribute, so when you slice it thinly against the grain, each bite is juicy and tender. This is one step you absolutely don’t want to skip—I almost cried the first time I cut into a rested steak versus one sliced right off the grill.
Pro Tips for Making Best Flank Steak Marinade for Grilling Recipe
- Use Fresh Citrus Juice: Always squeeze fresh lime or lemon juice—bottled just can’t match the bright acidity that tenderizes and flavors the steak.
- Don’t Over-Marinate: I learned that longer than 2 hours makes the meat mushy due to the acid breaking down proteins too much—stick to the timing for the perfect texture.
- Dry the Steak Well Before Grilling: Patting the steak dry ensures it sears properly and develops a fantastic crust instead of steaming from excess moisture.
- Slice Against the Grain: This simple trick makes all the difference in tenderness since flank steak fibers run long; cutting against them shortens them for melt-in-your-mouth bites.
How to Serve Best Flank Steak Marinade for Grilling Recipe
Garnishes
I’m a huge fan of fresh garnishes here—sprinkle some chopped fresh cilantro or parsley for a vibrant pop of color and herbaceous flavor. Sometimes I add thin slices of scallions or a wedge of lime on the side for guests to squeeze over their steak. It adds a bright, fresh contrast that elevates the whole meal.
Side Dishes
Pair this steak with grilled veggies like asparagus or bell peppers, a fresh green salad, or even garlic mashed potatoes. One of my favorite combos is a tangy chimichurri sauce with a crisp cucumber salad—it’s like a flavor party on your plate!
Creative Ways to Present
For special occasions, I love slicing the flank steak thinly and layering it over baby arugula with shaved parmesan, toasted pine nuts, and a drizzle of balsamic glaze. It feels fancy but takes minutes to assemble, which always impresses my friends.
Make Ahead and Storage
Storing Leftovers
Leftover grilled flank steak stores beautifully in an airtight container in the fridge for up to 3 days. I recommend slicing it first—makes it easy to rewarm or toss in salads and sandwiches throughout the week.
Freezing
I usually freeze leftover cooked steak separated by parchment paper inside a freezer bag. It keeps well for up to 3 months. When thawed, it’s still juicy and flavorful, perfect for quick meals when you’re short on time.
Reheating
Reheating flank steak gently really matters. I prefer warming it in a skillet over low heat with a splash of beef broth or water to preserve juices. Microwaving tends to dry it out, so I avoid that when possible.
FAQs
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Can I marinate the flank steak overnight?
While it might seem like extra time would improve flavor, marinating flank steak overnight with this acidic marinade can actually make the meat mushy. I recommend sticking to 30 minutes to 2 hours for the best texture and flavor balance.
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Is flank steak good for grilling?
Absolutely! Flank steak is fantastic for grilling because of its lean texture and ability to soak up marinades. Just be sure to marinate it properly and slice it thinly against the grain to maximize tenderness.
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What if I don’t have a grill – can I broil the steak?
Yes! Broiling is a great indoor alternative. Just place the steak on a baking sheet, broil on high, and flip halfway through. Keep an eye on it to avoid overcooking, aiming for an internal temp of 130°F for medium-rare.
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How do I know when the steak is done?
Using a meat thermometer is your best bet—pull the steak off the heat when it hits 130°F for medium-rare. If you don’t have one, test by touch: it should feel slightly springy but still soft when pressed.
Final Thoughts
I absolutely love how this Best Flank Steak Marinade for Grilling Recipe makes an ordinary steak feel like a special occasion. It’s my go-to whenever I want to impress without stress. Now that you’ve got all the tips and tricks, I hope you give it a try and see how easy and delicious grilling flank steak can be. Trust me, your taste buds—and anyone fortunate enough to share this with you—will thank you!
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Best Flank Steak Marinade for Grilling Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This flank steak marinade recipe combines olive oil, soy sauce, lime juice, and brown sugar to create a flavorful and tenderizing marinade perfect for grilling or broiling. Marinate the steak for at least 30 minutes, then cook to your liking for a delicious and savory meal.
Ingredients
Marinade
- 1/3 cup extra-virgin olive oil
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons lime juice (or lemon juice)
- 2 tablespoons packed light brown sugar
Main
- 2 pounds flank steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Marinade: In a large bowl, whisk together the olive oil, reduced-sodium soy sauce, lime juice, and brown sugar until well combined.
- Marinate Steak: Add the flank steak to the marinade bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to penetrate and tenderize the meat.
- Remove and Season: Remove the steak from the marinade and pat dry with paper towels to ensure a good sear. Lightly season with kosher salt judiciously since the marinade contains soy sauce, and add freshly ground black pepper to taste.
- Grill Steak: Preheat your grill to medium-high heat. Place the flank steak on the grill and cook for about 5 minutes per side for medium-rare, adjusting time as needed depending on thickness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare doneness.
- Broil Option: Alternatively, preheat the oven broiler to high. Place the steak on a sheet pan and broil, turning once halfway through the cooking time, approximately 5 minutes per side for medium-rare. Use a meat thermometer to verify an internal temperature of 130°F.
- Rest and Serve: Let the steak rest for a few minutes after cooking to allow juices to redistribute, then slice thinly against the grain and serve.
Notes
- This quick and easy marinade enhances flank steak flavor and tenderness using common pantry ingredients.
- Marinating time can be extended up to 2 hours, but at least 30 minutes is required for optimal flavor.
- Use a meat thermometer for precise doneness to avoid overcooking the flank steak.
- Remember to pat the steak dry before seasoning and cooking to achieve a better sear.
Nutrition
- Serving Size: 1 serving (approx. 8 oz steak)
- Calories: 572
- Sugar: 7 g
- Sodium: 698 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 154 mg
