Tenderizing Flank Steak Marinade
This herby, umami-loaded flank steak marinade adds savoriness while tenderizing an intensely flavorful but challenging steak. Add more zing to your fajitas, tacos, and salad bowls, whether using the grill, smoker, or that cast-iron skillet for a great pan-sear.
I love flank steak because it’s an economical and beefy cut. Besides, cooking it hot and fast delivers a quick and easy weeknight meal.
However, a good marinade is the secret to juicy, tender beef. Let it soak in all that flavor, sear it, then slice it thinly to enjoy right then, or store it in the fridge for easy lunch prep.
Why Marinating Works for Flank Steak
This particular cut of beef is a hardworking muscle that runs on the tough side, but that also means it has more flavor. The acidity from the vinegar tenderizes it for a juicy steak you can cook hot and fast for a quick entree. Plus, you can start it marinating in the morning and have it ready to go when you get home for dinner.
How to Make Flank Steak Marinade
- So easy!!! Mix all the ingredients, done.
- Add the flank steak, and let it marinate for an hour or more. However, you want to avoid overmarinating flank steak (not more than 24 hours) so you don’t end up with mushy meat.
- Put your flank steak in the smoker or on the grill until done, then let it rest for 8-10 minutes, slice thinly against the grain, and enjoy in fajitas, tacos, etc.
Recipe Notes
- Swap the balsamic vinegar with lime or lemon juice or other flavors of vinegar for the acidity.
- When you’re ready to grill, drain the excess marinade and pat the steak dry. Excess moisture can interfere with the searing, and steam your meat instead.
- If you want to use the leftover marinade for a sauce, simmer it to reduce it and kill unwanted bacteria.
Make-Ahead and Storage Instructions
The marinade will stay good in a glass jar for a day or two. And you can marinate your steak overnight (8-12 hours) to cook the next day.
Slice flank steak thinly across the grain and store leftovers in an airtight container for up to 4 days. Top salads and diversity bowls for a quick and healthy lunch.
Creative Ways to Use Steak Marinade
This flavor-packed marinade works wonderfully for more than steak.
- Add another 2 tablespoons of olive oil, turn it into a balsamic salad dressing, and drizzle it over your favorite salad.
- Ramp up your backyard burger recipe with a tablespoon or two of the marinade mixed in with the ground beef, pork, or turkey.
- Add a tablespoon or two to a cup of mayonnaise for an innovative burger sauce.
- Enhance the cooking liquid for rice, quinoa, and other grains with a splash or two of marinade.
- Roast your choice of vegetables and potatoes tossed with this marinade turned glaze before putting them in the oven.
More Flavor-Enhancing Marinade Recipes
- Greek Chicken Marinade
- Steak Marinade
- Jerk Marinade
- Turkey Injector Marinade
- Pork Tenderloin Marinade
By Imma
Flank Steak Marinade
Ingredients
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (45ml) balsamic vinegar
- 3 tablespoons (45ml) soy sauce
- 3 cloves garlic, minced
- 2 tablespoons (2-3g) minced cilantro
- 1 tablespoon (3-4g) minced oregano (or 1 teaspoon dried oregano)
- 1 teaspoon (2-3g) black pepper
- 1 teaspoon (2-3g) chili powder
- ½ teaspoon (1g) chili flakes (optional)
- ½ teaspoon (3g) salt (optional)
- 1½ pounds (680g) flank steak, trimmed
Instructions
- In a small bowl or shallow dish, whisk the olive oil, balsamic vinegar, soy sauce, minced garlic, cilantro, oregano, black pepper, chili powder, chili flakes (if using), and salt.
- Pour the marinade over the steak, rub or press the steak into the marinade, making sure to evenly coat it with the marinade. Cover with plastic wrap, and let it marinate in the fridge for an hour or overnight.
- Or put the marinade ingredients all in a resealable plastic bag, put the flank steak in the bag with the marinade, and chill it until ready to smoke or grill.
- When ready to cook, drain the steak, pat it dry, and put it on a preheated grill or smoker.
Tips & Notes:
- An instant-read meat thermometer will tell you when the steak reaches the desired doneness.
- Avoid marinating flank steak for more than 24 hours to prevent it from turning into mush.
- Add chili flakes or cayenne pepper for a spicier kick.
- Feel free to adjust the seasonings to your tastes. A touch of honey or brown sugar will make it slightly sweeter.
- Please remember that the nutritional information is a rough estimate for the marinade only, and can vary greatly based on the ingredients used in the recipe.
This marinade makes a great sauce as well.