If you want a soft, juicy, tasty steak, you need a fantastic marinade, like this one for flank steak. For optimal results, marinate your flank steak for at least two hours, or longer if you have the time. The beef slices well when used for fajitas in this fantastic, quick, and simple recipe.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
Ingredients
- ½ cup vegetable oil
- ⅓ cup low-sodium soy sauce
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 (1 1/2-pound) flank steak
Instructions
- Gather all ingredients.
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- Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9×13-inch glass baking dish.
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- Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
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- When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.
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- Remove from the grill and let rest for 5 minutes before slicing and serving.
- Serve hot and enjoy!
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- You can use regular soy sauce, if preferred.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Reviews
This recipe was great..however I only used oil n vinegar salad dressing, soy sauce, and Worcestershire for the marinate. I put the pieces on my skillet at 400 degrees for 5 min each side and sauteed onions…very tender
Amazing
We absolutely loved this recipe. My husband pounded the meat before we put the marinade with it and then let it sit in the refrigerator for about 5 hours. It was so wonderful and we will definitely make it again and again.
Meh. Wouldn’t make it again. It needs some honey or sugar to help form a crust.
I followed this one just as described (maybe a few nudges on cooking time, but it’s easy for even a newbie like me to eyeball). It’s tender and delicious, just make sure to cut against the grain.
I made the recipe. Ended up searing the meat first and broiling for 12 minutes total and cooking an additional 20 minutes in the oven at 425 degrees. The middle of the meat was still red but it eas so tender and juicy. I sliced the meat and made tacos.
It was really amazing I have to say. And I just marinated for an hour only. Thanks for sharing! Joe
Good flavor. I let the marinade go over night.
Absolutely delicious! I was skeptical about the soy sauce but it turned out tender, moist and delicious!
Very nice. I waited until the temp read 125 and thought that might be good enough but cutting into it I realized I should have waited until your recommended 130! It was pretty rare. But still pretty good. I steamed some broccoli to go with it and made my Mom’s horseradish sauce. Good meal tonight!
Very bland, let it marinade for over 6 hours.
Yum! I used balsamic rather than red wine vinegar and cut cooking time by about a minute, so 9 minutes total-I personally like my steak medium-well. I liked the small amount of char from my cast iron skillet. I’d definitely make this again, just in a large Ziploc to really let that marinade get in there. I did mine for 2 hours and it was tasty!
I twisted up the recipe…to my liking! And the marinade….was for overnight. Served with a Chimmichurri Sauce.
Note: 1. used smoke infused olive oil (not Veg oil) 2. Smoked to 120 degrees and then grilled to seer at 600 degrees for 1-2 min on each side to 130 degrees 3. Marinaded for overnight.
This is my go-to marinade for flank steak. Flank steak is a very tough cut of meat so the marinade is extremely important. I’ve been using this recipe for years and it never disappoints. You can also use it for steak tips! I don’t include dijon mustard. Although, I love it, other family members do not. The last time I marinated the flank steak, it was for 4 days. And it was amazingly tender and delicious! I hope you try this recipe! The longer you marinade, the more tender the meat. You have up to 5 days to marinade meat. (According to GOOGLE!) Carol
We made it tonight, and it was great! But I added lots of fresh lime juice ( about 1/3 cup) and 1 T. brown sugar. The flank steak was very tender, and we marinated it for 5 hours. We will make this again!
Great marinade recipe. A short cut to marital bliss. I did do a couple of minor substitutions – sherry vinegar, Plochman’s mild yellow mustard – the exceptional deviation was to accelerate the marinade process by placing the marinating flank steak in the oven at 135’F for a couple of hours. A subtly elevated temperature will speed things along . (Chemistry 100!)
This recipe is delicious and my family loves it. I wouldn’t leave it in the marinade overnight though, the flavor will be overbearing.
Everyone seemed to really enjoy it. It was not cooked in 5 minutes per side. So add a couple of minutes. I added 2 T brown sugar and 1 t thyme.
I have been cooking a long time and was always intimidated by flank steak. I decided to take the plunge and try this recipe. Have made this twice now and turned out perfect! The only thing I changed was I cooked in a hot cast iron skillet and when I took out to rest placed a good pat of butter on top. Key is to know how to cook properly and cut slices thin and against the grain. So tender and melt in your mouth! We have had no leftovers the two times I have made this! Thanks for the recipe!
It was delicious. Will definitely make again.