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Literally the best Flank Steak Marinade you can make for perfectly tender and flavorful steak every time. This easy recipe is tangy, sweet, and savory and made using simple ingredients such as red wine, soy sauce, olive oil, brown sugar, garlic, and vinegar.
If you’re wondering whether or not to marinate flank steak, the answer is definitely. The coarse grain of this cut of beef absorbs marinades exceptionally well, enhancing its flavor and tenderizing the meat for juicy, melt-in-your-mouth steak every time!
Today I’m sharing a recipe for one of my favorite flank steak marinades that’s both simple and easy to make. Made with brown sugar, garlic, soy sauce, and red wine, it’s the perfect combination of sweet, savory, and umami. Jump to the recipe card to learn how to cook marinated flank steak on the grill, stovetop, or in the oven!
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Ingredients
All good marinades consist of three main parts: a fat, an acid, and some seasoning. In the case of this recipe, we have olive oil (the fat), lemon juice and white wine vinegar (the acids), and the soy sauce, red wine, brown sugar, garlic, salt, and black pepper (the seasonings).
This is just one of countless flank steak marinades. If you don’t have the exact ingredients listed below, try substituting with a similar ingredient or playing with the ingredients to make a marinade that’s uniquely yours.
- Red wine (substitute with 1/2 cup of red wine vinegar or balsamic vinegar with 1/2 cup of beef broth if you don’t have any red wine)
- Brown sugar (or honey)
- Lemon juice (or other citrus juice)
What is Flank Steak?
Flank steak comes from the cow’s abdominal area and is known for its rich flavor and lean, thick muscle fibers. Though it can be tough, marinating helps tenderize the meat, and quick, high-heat cooking like grilling or broiling keeps it juicy and flavorful.
How Long Should Flank Steak Be Marinated?
The ideal marinating time for flank steak can vary depending on your preference and the specific marinade you’re using. Generally, you should marinate flank steak for at least 1 hour to allow the flavors to penetrate the meat and help tenderize it. However, you can marinate it for up to 24 hours for more flavor.
Note, if your marinade contains acidic ingredients, such as vinegar, lemon juice, or wine (like this recipe) marinating for too long may cause the meat’s texture to become mushy. In these cases, it’s best to limit marinating time to 4-6 hours.
Tips For the Best Marinated Flank Steak
- Marinate your steak for at least 2 hours. Flank steak is a tough cut of meat and benefits greatly from marinating time.
- Pat the meat dry after removing it from the marinade. You won’t miss out on any of the yummy flavors, but it will help prevent the meat from steaming in the juices rather than searing.
- Allow the steak to come to room temperature before cooking. Remove the steak from the refrigerator 30 minutes before cooking. This allows for even cooking.
- Cook over high heat. Popular cooking methods include grilling, broiling, or pan-searing in a cast iron skillet.
- Use a digital meat thermometer to check for doneness. This is the only way to know the doneness of your meat accurately. Flank steak tastes best when it’s cooked between medium-rare to medium, or anywhere between 140–150°F.
- Allow the meat to rest for 5-10 minutes. This allows the juices to redistribute within the meat.
- Finally, slice your meat against the grain (across the muscle fibers). This shortens the muscle fibers, making the meat more tender and easier to chew.
Flank Steak Marinade Recipe
Ingredients
- 1 cup dry red wine
- ½ cup soy sauce
- ½ cup olive oil
- ¼ cup brown sugar, packed
- 5 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoon white wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 pounds flank steak
Instructions
- Combine the marinade ingredients. In a large bowl, whisk together the red wine, soy sauce, olive oil, brown sugar, minced garlic, fresh lemon juice, vinegar, salt, and black pepper.
- Marinate for up to 6 hours: Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade. Transfer the steak to the refrigerator and marinate for at least 1-2 hours or up to 6 hours.
- Bring to room temperature: Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
- Grilling instructions: Clean the grill grates and lightly oil them with vegetable oil or cooking spray. Preheat the grill to high heat (about 450°F-500°F). Remove the steak from the marinade and pat dry with paper towels. Grill for approximately 4-5 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital meat thermometer.
- Stovetop Instructions: Set a large cast iron skillet or grill pan over high heat. Add one tablespoon of oil and let it get hot. Remove the steak from the marinade, pat dry with paper towels, and add it to the pan. Use the back of a spatula to gently, yet firmly, press down on the steak to ensure that it is in contact with the skillet (this helps get a nice sear). Cook for 3-4 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer.
- Broiler Instructions: Preheat the broiler and position the oven rack about 4-6 inches away from the broiler element. Remove the steak from the marinade and pat dry with paper towels. Line the bottom of your broiler pan with aluminum foil and spray the top rack of the broiler pan with non-stick cooking spray. Place the steak on the top rack of the broiler pan and transfer to the oven. Broil for 3-4 minutes per side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer. Note: Keep a close eye on the steak during broiling, as cooking times can vary depending on your oven and the thickness of the meat.
- Rest, then slice. Transfer the steak to a cutting board. Let the steak rest for about 5-10 minutes, allowing the juices to redistribute within the meat. Using a sharp knife, slice the steak thinly against the grain (across the muscle fibers) for optimal tenderness.
Notes
- Leftover marinade will last for 5 days in the refrigerator, or up to 3 months in the freezer.
- Keep leftover flank steak stored in an airtight container in the refrigerator for up to 5 days.
- Flank steak can be frozen raw and uncooked in the marinade OR after it has been cooked. To freeze the raw steak within the marinade, remove as much air from the freezer-safe bag as possible before transferring it to the freezer for up to 2 months. Thaw in the refrigerator overnight before cooking. Cooked steak can be frozen for up to 2-3 months in an airtight bag or container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas and Leftovers
This marinated flank steak is incredibly versatile and pairs well with a wide variety of side dishes. For something fresh and bold, a drizzle of chimichurri sauce adds the perfect herby kick. For classic comforts, try serving it with creamy mashed potatoes, macaroni salad, or tangy coleslaw! If you’re leaning toward something a little lighter, these grilled veggie skewers or this roasted zucchini is flavorful and easy to prepare. Roasted asparagus also makes a great addition, while a refreshing fruit salad adds a sweet and colorful contrast to the savory steak.
Enjoy leftovers in everything from tacos to lettuce wraps to steak salads. You can add leftovers to a bowl of homemade ramen, pho, or your favorite vegetable stir fry.
Skirt Steak vs Flank Steak?
Although the two are often used interchangeably, there are several key differences:
- Location: Skirt steak comes from the diaphragm muscles of the cow, while flank steak comes from the lower abdominal muscles.
- Shape and size: Skirt steak is long, thin, and narrow with an irregular and tapered shape, while flank steak is wider and more rectangular in shape and has a more uniform appearance.
- Grain and texture: Skirt steak has a more pronounced grain and a slightly looser texture than flank steak. Flank steak has a tighter, denser grain and can be a bit tougher if not prepared properly.
- Flavor: Skirt steak has more flavor due to its higher fat content and more connective tissue when compared to flank steak.
More Delicious Steak and Marinade Recipes
Craving more delicious steak and marinade recipes? Check out these flavorful recipes:
- Learn how to cook the most incredible steak with this easy, butter-basted pan-seared steak recipe. It’s the closest thing to steakhouse quality steak – at home! And it’s so much easier to make than you think!
- Prefer to eat your steak in bite-size pieces? Check out these easy garlic butter steak bites. All in, it’ll take you less than 20 minutes to make. You can also make these chimichurri steak bites topped with my 5-minute chimichurri sauce or this steak and sweet potato skillet made with tender sirloin steak, sweet bell pepper, and creamy sweet potatoes.
- Looking for a marinade with a different flavor profile? Try this simple skirt steak marinade made with vegetable oil, apple cider vinegar, diced onion, parsley, honey, Worcestershire sauce, and dried marjoram.
Awesome recipes both the Skirt Steak Marinade and the Flank Steak Marinade. just awesome!!!
Thanks for the awesome feedback and rating, Victor ๐