Description
This flavorful flank steak marinade recipe is designed to infuse your grilled flank steak with a perfect blend of savory, spicy, and tangy flavors. Combining soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, and a medley of spices, it tenderizes and enhances the meat, making it ideal for grilling. Easy to prepare with common pantry ingredients, this marinade ensures juicy and delicious steak every time.
Ingredients
Scale
Marinade 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
Meat
- 1.5 pound flank steak
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, olive oil, white vinegar, Worcestershire sauce, honey, spicy brown mustard, minced garlic, hot sauce, cayenne, paprika, red pepper flakes, dried oregano, cumin, and salt and pepper until thoroughly combined.
- Marinate the Steak: Place the 1.5-pound flank steak into a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally 4-6 hours, or overnight for maximum flavor penetration.
- Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to bring it to room temperature. Preheat your grill to medium-high heat, around 400°F (204°C).
- Grill the Steak: Remove the steak from the marinade, letting excess drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer to your preferred doneness. Avoid flipping the steak multiple times to get a nice crust.
- Rest and Slice: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the steak thinly against the grain to ensure tenderness.
- Serve: Serve the sliced flank steak as desired—great on its own, in tacos, salads, or sandwiches.
Notes
- This marinade is versatile and works well with skirt steak too.
- Adjust the amount of hot sauce and cayenne to control spiciness.
- Marinating overnight provides the best flavor and tenderness.
- Always slice flank steak against the grain to maximize tenderness.
- If you don’t have a grill, you can cook the steak in a hot cast-iron skillet or broil it in the oven.
Nutrition
- Serving Size: 1 serving (approximately 4 oz steak)
- Calories: 272 kcal
- Sugar: 4 g
- Sodium: 1288 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 68 mg
