Marinated Flank Steak (Grilled)

This marinated flank steak is tender, juicy, and bursting with flavor. The marinade — a blend of soy sauce, olive oil, garlic, and a touch of citrus — tenderizes the meat while infusing it with smoky, savory notes. When seared over a hot grill, it caramelizes beautifully and stays juicy inside. It’s the kind of dish that turns an ordinary dinner into something memorable.

The first time I made this marinated flank steak, it wasn’t for a special occasion — just a quiet Saturday evening when I felt like firing up the grill. The smell of sizzling steak, mingled with garlic, soy, and a hint of lime, drifted through the backyard and somehow pulled everyone outside. By the time I sliced into it, tender and perfectly pink, the table was full. That’s what I love about this recipe — it brings people together without trying too hard. It’s simple, but feels like a small celebration every time.

Recipe Info

• Cuisine: American Grill / BBQ
• Prep Time: 10 minutes (plus 4–8 hours marinating)
• Cook Time: 12–15 minutes
• Total Time: About 25 minutes active, plus marinating time
• Servings: 4–6
• Calories: ~370 per serving

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Ingredients

For the Marinade:

• ½ cup soy sauce
• ¼ cup olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar or honey
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• Juice of 1 lime (or lemon)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 1 tbsp chopped fresh rosemary or thyme (optional)

For the Steak:

• 1½ to 2 lbs (700–900 g) flank steak

For Garnish (optional):

• Chopped parsley
• Flaky sea salt
• Fresh lime wedges

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Instructions

Step 1 – Make the Marinade
In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, brown sugar, garlic, mustard, lime juice, and spices.

Step 2 – Marinate the Steak
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over it, turning to coat. Seal and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

Step 3 – Grill the Steak
Preheat your grill to medium-high heat (around 450°F / 230°C). Remove the steak from the marinade and pat dry with paper towels. Grill for 5–7 minutes per side, depending on thickness, until internal temperature reaches 130–135°F (54–57°C) for medium-rare.

Step 4 – Rest and Slice
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes. Slice thinly against the grain for the most tender bites.

Step 5 – Serve
Drizzle any juices from the cutting board over the sliced steak. Garnish with parsley or a squeeze of lime.

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Pro Tips

• Don’t skip the resting time — it keeps the meat juicy.
• Patting the steak dry before grilling ensures a better sear.
• Always slice against the grain for tenderness.
• Add a bit of balsamic vinegar to the marinade for a touch of sweetness and depth.

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Ingredient Substitutions

• Flank steak: Skirt steak or flat iron steak both work well.
• Soy sauce: Use tamari or coconut aminos for gluten-free.
• Brown sugar: Substitute with honey or maple syrup.
• Lime juice: Lemon juice or even apple cider vinegar adds brightness.

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Storage Tips

• Refrigerate: Store leftover steak in an airtight container for up to 3 days.
• Freeze: Wrap tightly in foil or a freezer bag and freeze for up to 2 months.
• Reheat: Warm gently in a skillet or microwave for 30 seconds — don’t overcook, or it’ll toughen.

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Serving Suggestions

• Slice over a bed of mixed greens for a steak salad.
• Serve with roasted potatoes, grilled vegetables, or rice pilaf.
• Use leftovers for steak sandwiches, tacos, or wraps.

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Cultural Context

Flank steak has long been a favorite cut for grilling across North America. Originally a more affordable option, it became popular for its bold beefy flavor and versatility. Marinating it deeply enhances the tenderness, a tradition borrowed from Latin and Asian cooking, where flank and skirt steaks are often used for fajitas, bulgogi, or grilled street-style dishes.

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FAQs

Q: Can I cook this indoors?
A: Yes — a cast-iron grill pan or broiler works great if you don’t have an outdoor grill.

Q: How long should I marinate it?
A: At least 4 hours, but up to 24 hours gives the best flavor.

Q: What’s the best way to tell when it’s done?
A: Use a meat thermometer — 130°F (medium-rare) to 140°F (medium).

Q: Can I use this marinade for other meats?
A: Definitely — it’s great for chicken, pork chops, or even vegetables.