Description
This flavorful flank steak marinade recipe combines savory, spicy, and tangy ingredients to tenderize and enhance the natural taste of the steak, perfect for grilling. Made with pantry staples like soy sauce, olive oil, garlic, and spices, it ensures a juicy and delicious grilled flank steak every time. Ideal for outdoor grilling or indoor broiling, this marinade also works well with skirt steak.
Ingredients
Scale
Marinade Ingredients
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons white vinegar (or apple cider vinegar)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon spicy brown mustard (or Dijon mustard)
- 4 cloves garlic, minced
- 1 tablespoon hot sauce (or more to taste)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Steak
- 1.5 pound flank steak
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, olive oil, white vinegar, Worcestershire sauce, honey, spicy brown mustard, minced garlic, hot sauce, cayenne, paprika, red pepper flakes, dried oregano, cumin, salt, and pepper until well combined to create a balanced marinade.
- Marinate the Steak: Place the 1.5 pound flank steak in a large ziplock bag or shallow dish and pour the marinade over the steak. Seal or cover, ensuring the steak is well coated. Refrigerate and marinate for at least 2 to 4 hours, or preferably overnight to allow deep flavor penetration and tenderization.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill to medium-high heat, approximately 400°F (204°C). Make sure to oil the grill grates to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, shaking off excess liquid. Grill the flank steak for about 4 to 5 minutes per side for medium-rare doneness, adjusting time as needed based on thickness and desired doneness. Use a meat thermometer to ensure an internal temperature of 130°F to 135°F for medium rare.
- Rest the Steak: After grilling, transfer the flank steak to a cutting board and let it rest for 5 to 10 minutes. This allows juices to redistribute, keeping the steak moist and tender.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness and serve immediately with your choice of sides or sauces.
Notes
- This marinade is perfect for flank steak and can also be used for skirt steak.
- Adjust the amount of hot sauce and cayenne pepper based on your preferred spice level.
- For best results, marinate the steak overnight to maximize flavor and tenderness.
- Ensure to slice the steak against the grain for optimal texture.
- If grilling is not an option, you can broil the steak in the oven on high heat for similar results.
Nutrition
- Serving Size: 1 serving
- Calories: 272 kcal
- Sugar: 4 g
- Sodium: 1288 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 68 mg
