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Literally the best Flank Steak Marinade you can make for perfectly tender and flavorful steak every time. This easy recipe is tangy, sweet, and savory and made using simple ingredients such as red wine, soy sauce, olive oil, brown sugar, garlic, and vinegar.
If you’ve been searching for the best flank steak marinade, this recipe has you covered. Flank steak is a lean, budget-friendly cut of beef that becomes incredibly tender and flavorful when marinated properly. This easy marinade is my favorite. It’s savory, tangy, and slightly sweet, striking the perfect balance of flavors.
Made with simple pantry ingredients, this recipe transforms flank steak into a tender, juicy, and melt-in-your-mouth main dish that tastes like it came from the finest restaurant. Best of all, this flank steak marinade recipe takes just minutes to prepare and only a few hours to work its magic before grilling, broiling, or pan-searing.
Table of Contents
Why This is the Best Flank Steak Marinade
What sets this flank steak marinade apart is its balance of flavors and its ability to tenderize without overpowering it.
Soy sauce provides a salty, umami-rich base, while red wine and vinegar add brightness and depth of flavor. A touch of brown sugar rounds everything out and encourages the steak to develop a beautifully caramelized crust when seared or grilled.
And just like my everyday steak marinade, this recipe enhances the natural beef flavor instead of masking it. The result is a steak that’s bold and juicy on the outside yet tender and perfectly cooked on the inside. It’s versatile enough to pair with everything from classic baked potatoes to fresh salads, making it a recipe you can count on using over and over again.
Key Ingredients
A great marinade consists of four main parts: fat, acid, salt + flavor, and something sweet. Below are the essentials I use to make this flank steak marinade, along with possible substitutions to fit what you already have in your kitchen.
- Flank Steak: This lean, flat cut has a bold beefy flavor and benefits from marinating to help tenderize the muscle fibers. Substitution: Skirt steak, hanger steak, or flat iron steak are all excellent alternatives.
- Soy Sauce: Provides salt, umami, and a base layer of flavor that penetrates deep into the meat. Substitution: Use tamari or coconut aminos for a gluten-free or lower-sodium option.
- Red Wine: Adds depth and a subtle richness to the marinade while helping break down fibers. Substitution: Beef broth or pomegranate juice for a non-alcoholic option, or balsamic vinegar for added sweetness and tang.
- Olive Oil: Helps carry the flavors into the meat and ensures the steak stays juicy when cooked. Substitution: Avocado oil or grapeseed oil, which also perform well at high heat.
- Brown Sugar: Balances the acidity and helps the steak caramelize when seared. Substitution: Honey, maple syrup, or coconut sugar. For a sugar-free option, omit entirely or use monk fruit sweetener.
- Garlic: Freshly minced garlic adds bold, savory flavor that pairs perfectly with beef. Substitution: Garlic powder in a pinch (use ½ teaspoon per clove).
- Lemon Juice: Brightens the marinade and provides natural tenderizing acidity. Substitution: Lime juice or even orange juice for a slightly sweeter, citrus-forward flavor.
- White Wine Vinegar: Adds sharp acidity that helps tenderize and balance the steak’s richness. Substitution: Red wine vinegar, apple cider vinegar, or rice vinegar.
How to Marinate Flank Steak
Marinating flank steak is a simple process that only requires a few minutes of hands-on time. The key is to give the meat enough time to absorb flavor without leaving it in the acidic mixture for too long. Here’s how to do it:
To begin, whisk together the soy sauce, red wine, olive oil, brown sugar, garlic, lemon juice, and white wine vinegar in a medium bowl until well combined. Optional: Add freshly cracked black pepper and herbs such as thyme, oregano, or rosemary for an extra burst of flavor.
Next, place the flank steak in a large resealable plastic bag or shallow glass dish. Even though this is a wet marinade, I like to pat it dry with paper towels to help the marinade adhere better.
Pour the marinade over the steak, making sure it’s fully coated, then seal the bag (pressing out extra air) or cover the dish with plastic wrap. Refrigerate for at least 1 to 2 hours, or up to 6 hours. Flank steak is lean, so marinating it for too long can cause the texture to turn mushy.
Before cooking, remove the steak from the refrigerator about 30 minutes to help bring it closer to room temperature. This helps it cook more evenly.
How to Cook Marinated Flank Steak
Once marinated, flank steak can be cooked in several different ways. Each method produces delicious results, so choose what works best for your kitchen setup:
- Grilled Flank Steak: Preheat the grill to medium-high (about 450- 500°F). Remove the steak from the marinade and pat dry with paper towels. Lightly oil the grill grates. Grill for 4 to 5 minutes per side for medium-rare, or until an instant-read thermometer reads 125 to 130°F. Transfer to a cutting board, tent with foil, and rest for 5 to 10 minutes before slicing.
- Broiled Flank Steak: Preheat your oven’s broiler and position the rack about 6 inches from the heating element. Place the steak on a foil-lined sheet pan. Broil for 5 to 6 minutes per side, checking for doneness with a thermometer.
- Pan-Seared Flank Steak: Heat 1 to 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the steak for 4 to 5 minutes per side, pressing down slightly to ensure good contact with the pan. For thicker pieces, finish in a 400°F oven for 3 to 5 minutes.
Cooking tips
Tips For the Best Marinated Flank Steak
Here are my top tips for making perfect flank steak every time:
- Don’t over-marinate: Because this marinade contains wine, vinegar, and citrus, limit marinating to 2-6 hours. Beyond that, the acids can break down the meat fibers too much, affecting the texture.
- Pat the meat dry after removing it from the marinade. You won’t miss out on any of the yummy flavors, but it will help prevent the meat from steaming in the juices rather than searing.
- Allow the steak to come to room temperature before cooking. Remove the steak from the refrigerator 30 minutes before cooking. This helps promote quicker, more even cooking.
- Preheat your cooking surface: Whether you’re grilling, broiling, or pan-searing, a hot surface ensures better browning and prevents sticking.
- Use a digital meat thermometer to check for doneness. This is the only way to know the doneness of your meat accurately. Flank steak tastes best when it’s cooked between medium-rare to medium, or anywhere between 130-135°F.
- Allow the meat to rest for 5-10 minutes. This allows the juices to redistribute within the meat.
- Finally, slice your meat against the grain (across the muscle fibers). This shortens the muscle fibers, making the meat more tender and easier to chew.
Serving Suggestions
One of my favorite parts about this recipe is how versatile it is. Once cooked, it can be served in countless ways. Plus, leftovers can be repurposed throughout the week. Here are some ideas to get you started:
- Top your steak with chimichurri, a flavorful oil-based sauce with fresh parsley, oregano, and garlic.
- Serve it with classic steak dinner side dishes like mashed potatoes, roasted asparagus, creamy scalloped potatoes.
- Turn your favorite salad into a hearty main. This marinated flank steak is especially delicious with this Caesar salad recipe and Mediterranean orzo salad.
- Last, but not least, thinly slice your steak and tuck it into tortillas with fresh salsa or guacamole, or homemade pita bread with Greek salad and tzatziki sauce.
Frequently Adked Questions
Flank steak only needs 1 to 2 hours to absorb flavor, but it can marinate up to 6 hours for deeper tenderness. Because of the acidic ingredients, avoid marinating overnight to prevent a mushy texture.
No, I do not recommended marinating flank steak overnight. The acids in this recipe (lemon juice, wine, and vinegar) will break down the meat too much, resulting in an unpleasant, grainy texture. For best results, stay within 2 to 6 hours.
Yes! Place the raw steak and marinade in a freezer-safe bag, press out excess air, and freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator and proceed as usual.
More Easy Marinades
Flank Steak Marinade Recipe
Ingredients
- 1 cup dry red wine
- ½ cup soy sauce
- ½ cup olive oil
- ¼ cup brown sugar, packed
- 5 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoon white wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 pounds flank steak
Instructions
For the Marinade
- Combine the marinade ingredients. In a large bowl, whisk together the red wine, soy sauce, olive oil, brown sugar, minced garlic, fresh lemon juice, vinegar, salt, and black pepper.
- Marinate for up to 6 hours: Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade. Transfer the steak to the refrigerator and marinate for at least 1-2 hours or up to 6 hours.
- Bring to room temperature: Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
To Cook Flank Steak
- Grilling instructions: Clean the grill grates and lightly oil them with vegetable oil or cooking spray. Preheat the grill to high heat (about 450°F-500°F). Remove the steak from the marinade and pat dry with paper towels. Grill for approximately 4-5 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital meat thermometer.
- Stovetop Instructions: Set a large cast iron skillet or grill pan over high heat. Add one tablespoon of oil and let it get hot. Remove the steak from the marinade, pat dry with paper towels, and add it to the pan. Use the back of a spatula to gently, yet firmly, press down on the steak to ensure that it is in contact with the skillet (this helps get a nice sear). Cook for 3-4 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer.
- Broiler Instructions: Preheat the broiler and position the oven rack about 4-6 inches away from the broiler element. Remove the steak from the marinade and pat dry with paper towels. Line the bottom of your broiler pan with aluminum foil and spray the top rack of the broiler pan with non-stick cooking spray. Place the steak on the top rack of the broiler pan and transfer to the oven. Broil for 3-4 minutes per side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer. Note: Keep a close eye on the steak during broiling, as cooking times can vary depending on your oven and the thickness of the meat.
- Rest, then slice. Transfer the steak to a cutting board. Let the steak rest for about 5-10 minutes, allowing the juices to redistribute within the meat. Using a sharp knife, slice the steak thinly against the grain (across the muscle fibers) for optimal tenderness.
Notes
- Leftover marinade will last for 5 days in the refrigerator, or up to 3 months in the freezer.
- Keep leftover flank steak stored in an airtight container in the refrigerator for up to 5 days.
- Flank steak can be frozen raw and uncooked in the marinade OR after it has been cooked. To freeze the raw steak within the marinade, remove as much air from the freezer-safe bag as possible before transferring it to the freezer for up to 2 months. Thaw in the refrigerator overnight before cooking. Cooked steak can be frozen for up to 2-3 months in an airtight bag or container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome recipes both the Skirt Steak Marinade and the Flank Steak Marinade. just awesome!!!
Thanks for the awesome feedback and rating, Victor 😀