Flank Steak Marinade Recipe
The best Flank Steak Marinade for perfectly juicy, tender, and flavorful steak every time. Whether oven roasted, grilled, or cooked using an indoor grill pan, this easy marinade is tangy, sweet, and savory and made using simple ingredients such as red wine, soy sauce, olive oil, brown sugar, garlic, and vinegar.
Servings: 6 servings
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
Yield: This recipe makes approximately 2¼ cups of marinade. This is enough to marinade up to 5 pounds of flank steak.
How long should I marinate my meat? At least 1-2 hours. Since this flank steak marinade includes red wine, lemon juice, and vinegar, you can marinate it for up to 6 hours. Much longer and the muscle may start to break down.
Storage Info:
- 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
Calories: 560kcal | Carbohydrates: 14g | Protein: 51g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 136mg | Sodium: 1398mg | Potassium: 866mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 4mg
