Why I’ll Love This Recipe

I enjoy how simple the preparation is, even though the steak tastes like it came from a steakhouse.

I appreciate that the marinade adds incredible flavor while helping tenderize the meat.

I like that flank steak cooks quickly, making it a great option for busy weeknights.

I can pair it with grilled vegetables, potatoes, salads, or rice for a complete meal.

I love that leftovers work perfectly in sandwiches, tacos, wraps, and salads.

Ingredients

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

flank steak
soy sauce
olive oil
Worcestershire sauce
garlic, minced
brown sugar or honey
red wine vinegar or balsamic vinegar
Dijon mustard
black pepper
onion powder
smoked paprika
fresh parsley (optional, for garnish)

Directions

I whisk together the soy sauce, olive oil, Worcestershire sauce, garlic, brown sugar, vinegar, Dijon mustard, and seasonings until everything is well combined.
I place the flank steak in a large resealable bag or shallow dish and pour the marinade over it, making sure every side is coated.
I refrigerate the steak for at least 4 hours, but I prefer letting it marinate overnight for the best flavor.
I remove the steak from the refrigerator about 30 minutes before grilling so it can come closer to room temperature.
I preheat the grill to medium-high heat and lightly oil the grates.
I remove the steak from the marinade and discard the used marinade.
I grill the steak for about 4 to 6 minutes per side for medium-rare, depending on its thickness.
I let the steak rest for 5 to 10 minutes before slicing.
I always slice the steak thinly against the grain to keep every bite tender.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Marinating Time: 4–8 hours (overnight is ideal)
Cook Time: 10–12 minutes
Rest Time: 10 minutes
Total Time: About 4 hours 35 minutes to 8 hours 40 minutes (depending on marinating time).

Variations

I add fresh rosemary and thyme for a more herb-forward flavor.
I mix in lime juice and chili flakes for a zesty Southwestern twist.
I use balsamic vinegar instead of red wine vinegar for a richer, slightly sweeter marinade.
I add grated ginger and sesame oil to create an Asian-inspired version.
I finish the sliced steak with chimichurri for a fresh and vibrant topping.

Storage/Reheating

I store leftover steak in an airtight container in the refrigerator for up to 4 days.

I freeze sliced steak for up to 3 months and thaw it overnight in the refrigerator before reheating.

I reheat the steak gently in a skillet over low heat or in the microwave using short intervals so it stays juicy and doesn’t overcook.

I also enjoy eating the leftovers cold in salads or wraps.

FAQs

How long should I marinate flank steak?

I find that marinating it for at least 4 hours produces great flavor, while overnight gives the best results.

Why should I slice flank steak against the grain?

I always slice against the grain because it shortens the muscle fibers, making each bite much more tender.

What internal temperature should I aim for?

I prefer serving flank steak at medium-rare, around 130–135°F (54–57°C), because it stays juicy and tender.

Can I cook this steak without an outdoor grill?

Yes. I often use a grill pan or a cast-iron skillet over high heat, and the steak still develops a delicious crust.

What side dishes go well with grilled marinated flank steak?

I like serving it with roasted potatoes, grilled vegetables, corn on the cob, garlic mashed potatoes, fresh salad, or steamed rice.

Conclusion

I always come back to this grilled marinated flank steak recipe because it combines simple ingredients with bold flavor and a tender texture. The marinade does most of the work, while the grill creates a beautifully charred exterior. Whether I serve it fresh off the grill or use the leftovers in other meals, this recipe is one I can count on every time.

Grilled Marinated Flank Steak Recipe

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This grilled marinated flank steak is tender, juicy, and packed with savory, tangy, and slightly sweet flavors. A simple marinade transforms this affordable cut into a steakhouse-worthy meal that’s perfect for family dinners or summer cookouts.

Author: Laura
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 4 hours 37 minutes
Yield: 6 servings
Category: Main Course
Method: Grill
Cuisine: American
Diet: Halal

Instructions

Whisk together the soy sauce, olive oil, Worcestershire sauce, garlic, brown sugar or honey, vinegar, Dijon mustard, black pepper, onion powder, and smoked paprika until well combined.
Place the flank steak in a large resealable bag or shallow dish and pour the marinade over the steak, ensuring it is fully coated.
Refrigerate for at least 4 hours or up to overnight for the best flavor.
Remove the steak from the refrigerator about 30 minutes before grilling.
Preheat the grill to medium-high heat and lightly oil the grates.
Remove the steak from the marinade and discard the used marinade.
Grill the steak for 4 to 6 minutes per side for medium-rare, depending on thickness and desired doneness.
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
Slice the steak thinly against the grain, garnish with fresh parsley if desired, and serve.

Notes

Marinate overnight for the deepest flavor and most tender results.
Add fresh rosemary and thyme for an herb-forward variation.
Use lime juice and chili flakes for a Southwestern twist.
Replace red wine vinegar with balsamic vinegar for a richer flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Leftover steak is excellent in tacos, sandwiches, wraps, salads, or rice bowls.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 5 g
Sodium: 760 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 35 g
Cholesterol: 85 mg