Flank Steak Marinade

The best Flank Steak Marinade for perfectly juicy, tender, and flavorful steak every time. Whether oven roasted, grilled, or cooked using an indoor grill pan, this easy marinade is tangy, sweet, and savory and made using simple ingredients such as red wine, soy sauce, olive oil, brown sugar, garlic, and vinegar.

Marinated Flank Steak

If you’re wondering whether or not to marinate flank steak, the answer is definitely. The coarse grain of this cut of beef absorbs marinades exceptionally well, enhancing its flavor and tenderizing the meat for juicy, melt-in-your-mouth steak every time!

Today I’m sharing a recipe for one of my favorite flank steak marinades that’s both simple and easy to make. Made with brown sugar, garlic, soy sauce, and red wine, it’s the perfect combination of sweet, savory, and umami.

Flank Steak Marinade Ingredients

This is just one of countless flank steak marinades. If you don’t have the exact ingredients listed below, try substituting with a similar ingredient or playing with ingredients to make a marinade that’s uniquely yours.

• Red wine (substitute with 1/2 cup of red wine vinegar or balsamic vinegar with 1/2 cup of beef broth if you don’t have any red wine)
• Soy sauce
• Extra virgin olive oil
• Brown sugar (or honey)
• Fresh garlic
• Lemon juice (or other citrus juice)
• White wine vinegar
• Salt and black pepper

What is Flank Steak?

Flank steak comes from the abdominal muscles in the chest or flank area of the cow. While it is known for its rich, beefy flavor and long, lean muscle fibers, flank steak can be somewhat tough and chewy, mostly due to its heavily used, thick-grained muscle and low-fat content. Fortunately, when prepared well, flank steak can be tender, juicy, and delicious. Marinating the meat can help break down the tough fibers, and cooking it quickly on high heat, such as grilling or broiling, can prevent it from drying out.

What is the Difference Between Skirt Steak and Flank Steak?

Although the two are often used interchangeably, there are several key differences between skirt steak and flank steak.

• Location: Skirt steak comes from the diaphragm muscles of the cow, while flank steak comes from the lower abdominal muscles.
• Shape and size: Skirt steak is long, thin, and narrow with an irregular and tapered shape, while flank steak is wider and more rectangular in shape and has a more uniform appearance.
• Grain and texture: Skirt steak has a more pronounced grain and a slightly looser texture than flank steak. Flank steak has a tighter, denser grain and can be a bit tougher if not prepared properly.
• Flavor: Skirt steak has more flavor due to its higher fat content and more connective tissue when compared to flank steak.

How to Cook Flank Steak

1. Marinate: It is important to marinate flank steak to enhance its flavor and tenderize the meat. Try to marinate the flank steak for at least 1-2 hours.

2. 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.

3. Preheat and cook: Preheat your grill, broiler, or skillet on the stovetop to high heat. Cook the flank steak quickly on high heat for about 3-5 minutes per side, depending on the thickness and your desired level of doneness. Aim for medium-rare (125°F) to no higher than medium (135°F) internal temperature to prevent the meat from becoming too tough.

4. Rest, then slice: Once the steak is cooked, let it rest for about 5-10 minutes, allowing the juices to redistribute within the meat. This step is essential for maintaining moisture and tenderness. Slice the steak thinly against the grain (across the muscle fibers); this shortens the muscle fibers, making the meat more tender and easier to chew.

How Long Should Flank Steak Be Marinated?

The ideal marinating time for flank steak can vary depending on your preference and the specific marinade you’re using. Generally, you should marinate flank steak for at least 1 hour to allow the flavors to penetrate the meat and help tenderize it. However, you can marinate it for up to 24 hours for more flavor and tenderness.

However, if your marinade contains acidic ingredients, such as vinegar, lemon juice, or wine, marinating for too long can cause the meat’s texture to become mushy. In these cases, limiting marinating time to 4-6 hours is best.

Since this flank steak marinade recipe includes red wine, lemon, and vinegar, I highly recommend a maximum marinade time of 6 hours.

Tips For the Best Marinated Flank Steak

1. Remember to marinate the flank steak for at least 2 hours. Flank steak is a tough cut of meat and benefits greatly from marinating time.
2. 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.
3. Allow the steak to come to room temperature before cooking. Remove the steak from the refrigerator 30 minutes before cooking. This allows for even cooking.
4. Cook over high heat. Popular cooking methods include grilling, broiling, or pan-seared in a cast iron skillet.
5. Use a digital meat thermometer to check for doneness. This is the only way to know the doneness of your meat accurately.
6. Allow the meat to rest for 5-10 minutes. This allows the juices to redistribute within the meat.
7. 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.

Leftovers

Enjoy leftovers in everything from tacos to lettuce wraps to steak salads. You can add leftovers to a bowl of homemade ramen, pho, or your favorite vegetable stir fry.

• Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.
• Freezing: Flank steak can be frozen uncooked in the marinade or after being 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.

What to Serve with Flank Steak

This marinated flank steak pairs well with countless side dishes. Some of my favorites include,

• Chimichurri Sauce
• Perfect Baked Potatoes or Mashed Potatoes
• Easy Creamy Potato Salad
• Grilled Veggie Skewers
• Easy Fruit Salad
• Roasted Zucchini with Parmesan
• Roasted Asparagus

If you try making this Flank Steak Marinade Recipe, please leave me a comment and let me know! I always love to hear your thoughts.