Grilled Marinated Flank Steak Recipe
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.
- 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
Ingredients
- 1½ to 2 pounds flank steak
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons brown sugar or honey
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Fresh parsley, chopped (optional, for garnish)
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
