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Flank Steak Marinade Recipe
Ben Carraoli

Flank Steak Marinade Recipe

When I made this flank steak marinade for the first time, I knew it was a keeper. It was simple to whip together, packed with rich flavors, and elevated our steak to perfection. The steak turned out unbelievably tender and full of bold, smoky, slightly spicy goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Calories: 272
Ingredients Method

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 adjust 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
  • 1.5 pounds flank steak

Method
 

  1. Combine the soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, garlic, and hot sauce in a mixing bowl. Add the cayenne, paprika, red pepper flakes, oregano, cumin, and a pinch of salt and pepper. Mix everything together until smooth. This is where the magic begins!
  2. Place the flank steak in a resealable plastic bag or shallow baking dish. Pour the marinade over the steak, ensuring it’s completely covered. Massage the marinade into the meat to help the flavors penetrate. Seal the bag or cover the dish and refrigerate for at least 1 hour, but overnight is best for deeper flavor.
  3. When you’re ready to cook, preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
  4. Remove the steak from the marinade, letting the excess drip off, and place it on the grill. Discard the marinade. Grill for about 3-4 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness. Use a meat thermometer for precision (125°F for rare, 135°F for medium-rare).
  5. Transfer the steak to a cutting board and cover it loosely with aluminum foil. Allow it to rest for 10 minutes; this locks in all those delicious juices. When slicing, cut against the grain into thin strips for maximum tenderness.