Description
This Marinated Flank Steak is juicy, tender, and packed with flavor. The simple marinade infuses the steak with savory, slightly tangy, and smoky notes, making it perfect for grilling or pan-searing. Serve with roasted veggies, mashed potatoes, or slice it thin for tacos and salads!
Ingredients
Units
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For the Marinade:
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp balsamic vinegar (or red wine vinegar)
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes (optional, for heat)
For the Steak:
- 1 1/2 lbs flank steak
- Fresh parsley, chopped (for garnish)
Instructions
Marinate the Steak:
- In a medium bowl, whisk together all marinade ingredients.
- Place the flank steak in a resealable bag or shallow dish and pour the marinade over it.
- Seal and refrigerate for at least 2 hours (or up to 24 hours for maximum flavor).
2. Cook the Steak:
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For Grilling:
- Preheat the grill to medium-high heat (450°F).
- Remove the steak from the marinade and let excess drip off.
- Grill for 4-5 minutes per side for medium-rare (130-135°F internal temp).
- Transfer to a plate, cover loosely with foil, and let rest for 10 minutes.
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For Pan-Searing:
- Heat a cast-iron skillet over high heat with a little oil.
- Sear the steak for 4-5 minutes per side, until desired doneness is reached.
- Let rest before slicing.
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For Broiling:
- Preheat the oven broiler and place the steak on a foil-lined baking sheet.
- Broil for 4-5 minutes per side, then let rest before slicing.
3. Slice & Serve:
- Slice the steak against the grain into thin strips.
- Garnish with chopped parsley and serve with your favorite sides.
Notes
- Make it extra tender: Score the steak lightly with a knife before marinating.
- For a smoky twist: Add ½ tsp liquid smoke or a pinch of chipotle powder to the marinade.
- Great for meal prep! Use leftovers in tacos, sandwiches, or grain bowls.