Name: Grilled Flank Steak Marinade Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-490379H41M8S
Cuisine: American
Ingredients: 1/2 cup soy sauce; 1/4 cup olive oil; 2 tablespoons white vinegar (or apple cider vinegar); 2 tablespoons Worcestershire sauce; 1 tablespoon honey (or brown sugar); 1 tablespoon spicy brown mustard (or Dijon mustard); 4 cloves garlic, minced; 1 tablespoon hot sauce (or more to taste); 1 teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1/2 teaspoon cumin; Salt and pepper to taste; 1.5 pound flank steak

If you’re craving a steak that’s bursting with flavor and as tender as can be, you’ve come to the right place. This Grilled Flank Steak Marinade Recipe is my absolute go-to for weekend BBQs and weeknight dinners alike. It’s loaded with bold, balanced flavors — savory, a little spicy, a touch sweet — that soak right into the meat, turning your flank steak from simple to unforgettable. Stick around because I’m going to share all the juicy details and insider tips so you nail this every time.

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Why You’ll Love This Recipe

Flavor-packed: The marinade hits all the right notes—from smoky paprika to zesty vinegar—giving your steak complex, mouthwatering flavor.
Easy pantry ingredients: No hunting for fancy stuff here; you probably have everything you need in your kitchen already.
Versatile & reliable: Perfect for flank steak, skirt steak, or any cut you want to grill with confidence.
Delivers tender steak every time: The magic combination of oil, acid, and spices makes sure your steak stays juicy and tender.

A black slate board holds several slices of grilled steak arranged in two rows with the top row showing a darker brown, charred exterior and the bottom row revealing the pinkish, slightly red interior of the meat. The steak slices vary in thickness and have visible grill marks. Bright green chopped herbs and scattered red chili flakes are sprinkled generously over both the steak and the white marbled surface around the board. A white cloth is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Grilled Flank Steak Marinade Recipe is in its balance of acidity, heat, and umami—all coming together perfectly. When shopping, pick good-quality soy sauce and fresh garlic for the best taste.

Soy sauce: Provides the salty, savory backbone to the marinade.
Olive oil: Helps keep the meat moist and carries the flavors deep into the steak.
White vinegar (or apple cider vinegar): Adds brightness and tenderizes the meat beautifully.
Worcestershire sauce: Brings depth and a subtle tangy complexity.
Honey (or brown sugar): Balances out the acidity with a touch of sweetness.
Spicy brown mustard (or Dijon mustard): Adds a mellow kick and textured zing.
Garlic (minced): Fresh garlic is an absolute game-changer for savory richness.
Hot sauce: Spice it up to your liking—start small, you can always add more!
Cayenne, paprika, red pepper flakes: These three work in harmony to provide smoky heat and a subtle kick.
Dried oregano: Earthy herbaceous notes that tie all the flavors together.
Cumin: Adds a gentle warmth and depth.
Salt and pepper: Essential seasonings to enhance every bite.
Flank steak: The star of the show—make sure it’s trimmed nicely for even cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this marinade is a flexible canvas—once you get the base down, you can make it your own by tweaking spice levels or swapping ingredients depending on what you’ve got on hand or your mood.

Milder heat: I sometimes cut back on the cayenne and red pepper flakes when my kids are around, but keep the smoky paprika to maintain flavor depth.
Bold herb twist: Adding fresh thyme or rosemary gives a fresh herbaceous lift that’s fantastic when grilling for a crowd.
Swap vinegars: Apple cider vinegar brings a fruitier tang, while a splash of balsamic adds sweet complexity if you want something different.
Make it gluten-free: Use tamari instead of soy sauce to keep this recipe gluten-free without sacrificing any umami.

How to Make Grilled Flank Steak Marinade Recipe

Step 1: Whisk Together Your Marinade

Start by combining all the marinade ingredients except the steak in a medium bowl: soy sauce, olive oil, white vinegar, Worcestershire sauce, honey, mustard, garlic, hot sauce, and all the spices. I find that whisking everything really helps the honey and mustard emulsify smoothly, so you get an even coating on the steak—not just spots of flavor. This little step makes a huge difference in how well the marinade clings to the meat.

Step 2: Marinate the Steak

Place your flank steak in a large zip-top bag or shallow dish and pour the marinade over it. Gently massage the marinade all over the steak to ensure every inch is covered, then seal it up. Pop it in the fridge for at least 2 hours—overnight if you have the time—and you’ll notice the flavors really soak in. When I first tried this, I left it overnight and was blown away by how tender and flavorful the steak was compared to a quick 30-minute marinade.

Step 3: Prep and Heat the Grill

About 20-30 minutes before grilling, take your steak out of the fridge to let it come up to room temperature—this step helps it cook more evenly. Preheat your grill to medium-high heat. For charcoal, you’ll want a nice hot fire with a bit of smoke; for gas grills, aim to get the grates heat-up enough so the steak sizzles on contact.

Step 4: Grill to Perfection

Place the steak on the grill and cook about 4-6 minutes per side for medium-rare, depending on thickness. Use a meat thermometer if you want to be spot on: 130°F is perfect for medium-rare. Remember, flank steak is lean and can get tough if overcooked, so don’t wander off! The nice thing about this marinade is it helps keep it juicy even if you push a minute or two over.

Step 5: Rest and Slice Against the Grain

Once grilled, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute instead of running out when you cut. Then, here’s the crucial part: slice the steak thinly against the grain. This makes all the difference in tenderness. I learned this the hard way the first time I made flank steak, and after that, slicing against the grain became my non-negotiable rule.

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Pro Tips for Making Grilled Flank Steak Marinade Recipe

Don’t skip resting: I can’t stress enough how resting the steak before slicing keeps it juicy and tender.
Marinate long enough: Less than 2 hours, and you’ll miss out on deep flavor penetration; overnight is ideal but not essential.
Thin slices, always against the grain: This simple slicing technique totally transforms chewiness into melt-in-your-mouth texture.
Use a meat thermometer: Helps you avoid overcooking, especially since flank steak cooks quickly.

How to Serve Grilled Flank Steak Marinade Recipe

A sliced medium-rare steak is laid out in one layer on a black slate board, showing a dark brown, grilled outer crust with clear grill marks and a warm pink center. The slices are arranged in a slightly fanned shape, with some thicker and some thinner pieces at the edges. Small green herb leaves are scattered on top of the steak along with tiny red chili flakes and a light drizzle of olive oil that pools slightly underneath. The background has a white marbled texture visible at the edges of the slate board photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle chopped fresh parsley or cilantro for a pop of color and freshness. Thinly sliced green onions or a squeeze of lime juice also lift the flavor and brighten each bite. These small touches really complement the bold marinade without overpowering it.

Side Dishes

My family goes crazy for this flank steak with grilled veggies like asparagus or bell peppers, a simple green salad, and some warm crusty bread to soak up every last bit of juice. You can’t go wrong pairing it with garlic mashed potatoes or a colorful quinoa salad, too.

Creative Ways to Present

For special dinners, I’ll serve this steak sliced on a wooden board with an array of dipping sauces—like chimichurri, horseradish cream, or even a spicy mango salsa. It makes for a fun, interactive meal that’s perfect for sharing and impressing friends.

Make Ahead and Storage

Storing Leftovers

I always store leftover sliced steak in an airtight container in the fridge, and it stays juicy and delicious for up to 3 days. If you have more steak leftover uncut, wrap it tightly in foil first before the container to preserve moisture.

Freezing

This marinade works great for make-ahead meals: I’ve frozen marinated flank steak (raw!) in freezer bags up to 2 months. When you’re ready to cook, just thaw it overnight in the fridge and grill as usual. This saves so much time on busy nights!

Reheating

For reheating, I like warming the steak gently in a skillet over medium-low heat with a splash of water or broth to keep it moist. You can also do quick 30-second bursts in the microwave—just cover with a damp paper towel to avoid drying out.

FAQs

Can I use this marinade recipe for other cuts of beef?

Absolutely! While it’s designed for flank steak, this marinade also works wonderfully with skirt steak, sirloin, or even flank steak’s close cousin, hanger steak. Just adjust the marinating time based on thickness and cut toughness.
How long should I marinate flank steak for the best results?

I recommend at least 2 hours to let the flavors really soak in, but marinating overnight is even better if you have time. Avoid marinating more than 24 hours, as the acid can start changing the meat’s texture too much.
What’s the best way to slice flank steak after grilling?

The key is slicing thinly against the grain (perpendicular to the muscle fibers). This makes the steak much easier to chew and enhances tenderness.
Can I make this marinade spicy or mild?

Totally! The recipe includes cayenne, hot sauce, and red pepper flakes, but you can easily dial back the heat if you prefer mild or kick it up for more spice. Taste the marinade before adding the steak to adjust to your liking.

Final Thoughts

I absolutely love how this Grilled Flank Steak Marinade Recipe turns out every single time—juicy, flavorful, and easy enough to whip up last minute. It became a family favorite the moment I tried holding a perfect balance of spice, tang, and sweetness all in one marinade. If you want a foolproof way to turn simple flank steak into something spectacular, I promise this recipe won’t let you down. Give it a try next time you’re firing up the grill—you might just find it becomes your signature go-to, too!