Flank Steak Marinade

This grilled flank steak is marinated for big flavor, quickly cooked over high heat, then rested and sliced thinly across the grain for tender, juicy results. It’s an easy summer dinner for salads, tacos, bowls, or meal prep.

Prep Time8

Cook Time11

Marinating time2

Total Time1 19

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 539kcal

Ingredients

Flank steak marinade (makes 1 cup)

½ cup extra virgin olive oil
¼ cup balsamic vinegar regular or fig balsamic
2 tablespoons low sodium tamari (GF) or soy sauce
1 tablespoon Worcestershire
1 tablespoon Dijon
3 garlic cloves
1 teaspoon fresh chopped thyme or rosemary
½ teaspoon black pepper
1 pinch red pepper flakes optional

Steak

1 ¾-2 pounds flank steak

Instructions

Make the marinadae

Add the marinade ingredients to a jar with a tight-fitting lid and shake until smooth, or blend briefly to emulsify.

Marinate the steak

Place the flank steak in a rectangular casserole dish or similar shallow dish. Pierce the steak all over with a meat fork to help tenderize and allow the marinade to penetrate a little more. Pour half of the marinade over the steak and turn to coat both sides. Cover and refrigerate for 2–3 hours, or up to 8 hours.
About 45–60 minutes before grilling, remove the steak from the refrigerator to take off the chill.

Grill the steak

Heat the grill to high and make sure the grates are clean and oiled. Remove the steak from the marinade and pat off the excess so it grills instead of steams.
Place the steak on the grill with one end pointing toward 2 o’clock. Grill 4 minutes. Rotate the steak to 10 o’clock and grill 4 minutes more. Turn the steak over and grill another 2–3 minutes, or until done to your preference.

Rest and slice

Transfer the steak to a clean platter or sheet pan. Brush with some of the reserved clean marinade, if desired. Rest for 10 minutes, then slice thinly across the grain. Serve with extra reserved marinade as a sauce if desired.

Notes

For yield and serving purposes, flank steak loses approximately 25% of its weight during grilling. A 2-pound flank steak yields about 1½ pounds cooked steak, or four 6-ounce servings. Buy 2 2- pound flanks steaks for bigger families or leftover as it's easy to grill two at once.

Fresh, unused marinade untouched by raw meat will last 3-5 days in the refrigerator because of the raw garlic. Do not use it beyond that for food safety.

Nutrition