Marinated Flank Steak is a flavorful, tender dish that’s perfect for grilling, pan-searing, or broiling. A well-balanced marinade enhances the steak’s natural richness, making it juicy and delicious. Whether you’re preparing it for a family dinner, a backyard barbecue, or meal prep, this steak is easy to make and pairs beautifully with a variety of sides.

Why You’ll Love This Recipe

Tender and juicy: The marinade breaks down the fibers for a melt-in-your-mouth texture.
Packed with flavor: A perfect balance of savory, tangy, and slightly sweet notes.
Quick and easy: Simple ingredients and minimal prep time.
Versatile: Can be grilled, pan-seared, or broiled.
Great for meal prep: Cook once and enjoy leftovers in salads, tacos, or sandwiches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flank steak
Soy sauce
Olive oil
Garlic (minced)
Worcestershire sauce
Brown sugar or honey
Lemon juice or balsamic vinegar
Dijon mustard
Black pepper
Red pepper flakes (optional, for spice)

Directions

Prepare the marinade
- In a bowl, whisk together soy sauce, olive oil, garlic, Worcestershire sauce, brown sugar, lemon juice, mustard, black pepper, and red pepper flakes.
Marinate the steak
- Place the flank steak in a resealable bag or dish and pour the marinade over it.
- Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Cook the steak
- Grill: Preheat to medium-high heat and grill for 4–5 minutes per side for medium-rare.
- Pan-sear: Heat a skillet over high heat, add a little oil, and sear for 4–5 minutes per side.
- Broil: Place under a broiler for 4–6 minutes per side, flipping halfway.
Rest and slice
- Let the steak rest for 5–10 minutes before slicing.
- Cut against the grain into thin strips for the most tender bites.

Servings and Timing

Servings: 4–6
Prep time: 5 minutes
Marinating time: 2–24 hours
Cook time: 10 minutes
Total time: 2 hours 15 minutes – 24 hours 15 minutes

Variations

Citrus marinade: Swap lemon juice for orange or lime juice for a fresh twist.
Asian-style: Add ginger and sesame oil for an umami-packed flavor.
Spicy kick: Increase red pepper flakes or add hot sauce.
Herb-infused: Mix in fresh rosemary, thyme, or oregano.
Teriyaki style: Use a teriyaki sauce base instead of soy sauce.

Storage/Reheating

Store: Keep leftover steak in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
Reheat: Warm in a skillet over low heat, covered, to prevent drying out.

FAQs

How do I make flank steak more tender?

Marinate it for several hours, cook it quickly over high heat, and slice against the grain.

Can I marinate for too long?

Yes, more than 24 hours can break down the meat too much, making it mushy.

Can I use another cut of steak?

Yes! Skirt steak, hanger steak, or flat iron steak work well with this marinade.

What’s the best way to slice flank steak?

Always slice against the grain in thin strips to maximize tenderness.

Can I cook this steak in the oven?

Yes! Broil it for 4–6 minutes per side, or bake at 400°F (200°C) for about 10–12 minutes.

Should I pat the steak dry before cooking?

Yes, pat it dry to get a better sear and avoid excess moisture.

Can I use this marinade for other meats?

Yes! It works great for chicken, pork, or even tofu.

How do I know when the steak is done?

Use a meat thermometer:

Rare: 125°F (52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

What should I serve with flank steak?

Pair with roasted vegetables, mashed potatoes, rice, or a fresh salad.

Can I cook this steak indoors if I don’t have a grill?

Yes, a cast-iron skillet or broiler will give you great results.

Conclusion

Marinated Flank Steak is an easy, flavorful, and tender dish that’s perfect for any occasion. Whether grilled, pan-seared, or broiled, this recipe ensures a juicy and delicious steak every time. Serve it with your favorite sides or slice it up for tacos, salads, or sandwiches. Enjoy!