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Marinated Flank Steak

Marinated Flank Steak

The marinade imparts a nice tang with accents of garlic and herbs. Or serve it with broccoli and rice.MORE+LESS-

1/4

cup white wine vinegar

2

tbsp finely chopped parsley

1

flank steak (roughly 1 3/4 to 2 1/4 lbs)

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  • 1

    Whisk together the olive oil, vinegar, parsley, garlic and oregano. Pour into a 9×13 baking dish. Lay the flank steak on the marinade and let sit for 2-3 hours, flipping once.

  • 2

    Remove flank steak from the marinade and bloat gently with a paper towel. Place on a broiler pan and sprinkle liberally with Kosher salt. Broil on high for 4-6 minutes per side, until desired tenderness. You want it to be cooked to medium, at most.

  • 3

    Let sit for 5-10 minutes before carving. When you do, slice into thin strips against the grain. If desired, sprinkle with sea salt before serving.

  • 4

    Leftovers can be used on top of salads, in wraps or served over rice.

No nutrition information available for this recipe


Recipe Summary

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 3 chopped garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds flank steak

In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.

Pierce steak all over with a fork toss in marinade. Marinate 30 minutes, turning once.

In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.

In a saucepan, bring marinade to a boil strain into serving dish.


Recipe Summary

  • 1 (1 1/2-pound) flank steak, fat trimmed
  • ¾ cup olive oil
  • ½ cup light brown sugar
  • ½ cup dry red wine
  • ¼ cup soy sauce
  • 3 tablespoons onion powder
  • 3 tablespoons honey
  • 3 whole green onions, coarsely chopped
  • 4 cloves garlic
  • 2 tablespoons garlic vinegar
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons garlic powder

Score the flank steak by making shallow crisscross cuts on both sides.

Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes set aside.

Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).


Marinated Flank Steak, Part One

Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.

Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.

When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.

Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.

When you&rsquore ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.

Controversial Optional Sauce: Before grilling the flank steak, strain the marinade into a small saucepan. Discard what stays in the sieve. Add ½ cup of water to the marinade. Boil the marinade while heating the grill for the meat AND add an additional 10 minutes. The point of boiling, obviously, is to take away any risk of bacteria from the marinade. Also, by boiling for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then just spoon a little into a dish and use it as a dipping sauce for the meat.

I love this recipe for marinated flank steak. It arose from an old marinated flank steak recipe my mom used to make. Hers is perfectly delicious, but I decided to branch off and eliminate her Worcestershire and add fresh ginger, sesame oil, and red pepper flakes to mine. So actually, mine is nothing like hers. I just didn&rsquot want her to feel left out.

Printable Recipe &ndash PW&rsquos Marinated Flank Steak

Flank steak is so delicious, and has many applications. It&rsquos a great cut for stir fry, and is often used in Asian cuisine. It&rsquos also perfect for beef fajitas&mdashand what I do, rather than cut it into strips and then cook it, is to marinate and grill the whole piece of flank steak. Then, after the cooking process, I cut it into thin strips for fajitas. It&rsquos easier to retain some red and pink to the meat that way.

With flank steak, there are three considerations:

1. It&rsquos relatively &ldquoless available&rdquo, as there&rsquos simply less flank steak in a cow than many other cuts of beef
2. It&rsquos best to marinate flank steak for at least 3 or 4 hours before cooking
3. It&rsquos best to cook/grill the flank steak using very high heat so the outer surface can be seared before the inside, which is quite thin, gets overcooked

My mom used to broil her flank steak, and I tried it that way the first time I cooked flank steak for Marlboro Man. I charred the heck out of it and Marlboro Man broke off four teeth trying to chew it. So if you do broil it, put the pan almost right up against the broiling element or flame, and set the broiler to its highest setting. The flank steak cooks in mere minutes.


Recipe Summary

  • ½ cup vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 clove garlic, minced
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds flank steak

Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.

Marinate in the refrigerator 8 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove steak from the bag and shake off excess marinade. Discard remaining marinade.

Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

Rest steak 5 to 10 minutes before slicing across the grain.


What kind of meat do you use for carne asada?

Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably. The two meat cuts do have a few differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak also has an intense meaty flavor but does have more tough fibers than flank steak. It should only be cooked to rare or medium-rare, otherwise it may become unpleasantly chewy. Both need to be cut against the grain.

PRO TIP: When cutting your meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like lines. Do not cut parallel to these lines, always cut perpendicular to them. The grain provides a natural breaking point in the meat. If you cut against them then you end up with tons of breaking points in each piece which keeps it from being chewy.

What should I serve with Carne Asada?


Flank Steak Marinade Recipe Ideas

Today’s supermarket meat department offers many previously underappreciated cuts of beef. One of these is a cut from the lower abdominal muscle of the steer called the flank steak. This cut is also sometimes called a London broil. Flank steak is long and flat and has very little fat. Let’s explore how to get the most flavor out of this meat.

What Is The Best Way To Flavor A Flank Steak?

Dry rubs, injections, marinades and even saucing and spicing after cooking are all ways to add flavor to meat. A dry rub can include any number of spices and almost always salt and pepper, which is rubbed into the meat before cooking.

A marinade is a flavorful liquid that can be injected into the meat, or the meat can be submerged in the liquid for hours or even days before cooking.

A marinade is the best way to add flavor to a flank steak because a marinade tenderizes as well as adding great taste. Because the flank steak has little fat and is from a well-exercised part of the steer, it can be tough if not prepared correctly. The steak is thin enough that injection is not necessary. Submerging in the right marinade is the way to go.

How To Marinate

To marinate flank steak, you will need the following: a flank steak, a container, the marinade, and refrigeration. Purchase a flank steak with a deep red color and all fat and silver skin trimmed away. Your marinating container can be any dish large enough to allow the liquid to surround and cover the meat.

Use a plastic, glass, or ceramic non-reactive dish. Aluminum or copper will react to the acid in the marinade and leave a metallic taste in the meat.

Pro Tip: Consider using a large resealable plastic bag as your container. Put the steak and the marinade in the bag and squeeze out all of the air before sealing.

Making Your Flank Steak Marinade

A basic marinade includes fat, acid, and flavor. The fats moisturize the meat, and the acids penetrate and tenderize. Some cooks like marinades that include yogurt or buttermilk as these combine the fat and acid, and dairy products aid in tenderizing the meat.

Many marinades also call for a little sugar or honey, which helps the other ingredients adhere to the meat. Be sure to wipe off any excess sugar before cooking as it can burn. A little sugar will aid in browning.

Here is a delicious Mexican flank steak marinade. For a two-pound flank steak combine 1/3 cup olive oil, the juice of two limes, two tablespoons cider vinegar and two tablespoons sugar. For flavorings add four minced garlic cloves, ¼ cup of soy sauce, one seeded and minced jalapeno, and ½ cup chopped cilantro.

Any flank steak marinade that includes lime juice, some heat and cilantro will have a Mexican flavor. This combination also makes a great skirt steak marinade.

Combine all of the ingredients and pour over the steak in your marinating container. If you are not using a plastic bag, cover the container with plastic wrap. Press the plastic wrap down against the meat to seal the meat to the marinade.

Pro Tip: Before combining the meat and the marinade, reserve a quarter cup of the liquid to pour over the steak after cooking.

Marinating The Flank Steak

Marinate the flank steak in the refrigerator for at least two hours or overnight. The more acid in your marinade, the less time you need for the flavors to permeate the meat. Be sure to turn the meat over a few times while marinating to ensure that the flavors penetrate both sides.

Cooking The Flank Steak

When you are ready to cook the meat, remove it from the marinade and brush off all bits of garlic and any excess sugar. Garlic will burn during cooking and become bitter. Pat the steak dry, and let it come to room temperature before cooking.

Flank steak should be cooked quickly over high heat, and outdoor grilling is a common approach. The best way to cook flank steak indoors is on the stove in a grill pan or cast-iron frying pan. Make sure that the pan is heated until just before smoking so that the meat sizzles when it hits the surface.

If you are grilling your flank steak, preheat the grill to 450 degrees. High heat will sear the beef and seal in the flavors.

Grilling or pan searing for 4-5 minutes per side should produce an internal temperature of around 135 degrees or medium-rare. Flank steak tastes best rare to medium-rare. Remove the steak from the heat, tent with foil, and let it rest for 10 minutes. The marinade preserved from before combing with the meat can be drizzled over the steak while it rests.


Jerk-Spiced Flank Steak

Emile Duchesne / Getty Images

Take a culinary jaunt to Jamaica with this jerk-spiced flank steak recipe. Use jerk seasonings in the flavorful marinade. A very hot pepper, the Scotch bonnet, is suggested, but you can use any chile pepper you prefer. Serve this jerk flank steak over rice, with tropical fruit.


Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified. Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve. Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135° for medium. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing extra marinade tableside.

Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Remove steak from marinade and pat dryw ith paper towels. Add steak to pan and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare, or 135° for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Carve and serve, passing extra marinade tableside.


Marinade Recipes to Tenderize the Flavorsome Flank Steak

A flank steak is a lean, tough, but flavorsome cut of beef, which benefits from the tenderizing effects of a marinade. Here are some of its recipes, that are delicious and easy to make.

A flank steak is a lean, tough, but flavorsome cut of beef, which benefits from the tenderizing effects of a marinade. Here are some of its recipes, that are delicious and easy to make.

The flank steak is a beef steak, cut from the belly muscles of a cow. It is bright red in color, as it comes from a strong, well-exercised part of its body. It is best prepared at medium-rare, and tastes especially exquisite, when lightly sliced at an angle. To add extra tenderness, the meat is marinated in a succulent liquid which includes acids, like lemon juice, tomato-based products, vinegar, wine, pineapple, and ginger. Flank steak marinade recipes are commonly used in Asian cuisines.

Grilled Marinade Flank Steak Recipe

  • Flank steak: 2 lb
  • Honey: ¼ cup
  • Olive oil: ⅓ cup
  • Soy sauce: ⅓ cup
  • Red wine vinegar: 2 tbsp.
  • Freshly ground black pepper: ½ tsp.
  • Garlic: 2 cloves (minced)
  • Freshly ground pepper
  • Kosher salt
  1. Make ¼ inch deep knife cuts, an inch apart, on the surface of the steak across the grain of the meat.
  2. Combine the olive oil, soy sauce, vinegar, black pepper, honey, and garlic for marinade.
  3. Coat the steak with the prepared marinade, and seal it in a large freezer bag.
  4. Chill and marinade for at least 2 hours or even overnight.
  5. With the help of a paper towel, coat the rack of your grill with olive oil.
  6. Take the steak out of the bag, and sprinkle coarse salt and freshly ground pepper on it from all sides for a savory crust.
  7. Now, place it on the hot grill for 4-6 minutes on each side.
  8. In between, turn it at an angle of 90° for more grill marks.
  9. Once it is cooked, remove it from the grill, and place on a cutting board.
  10. Cover the steak with aluminum foil to hold in the heat, and prevent it from drying out. Let it rest for 10-12 minutes.
  11. Make thin slightly diagonal slices of the steak, against the grain.
  12. For more taste, take the excess marinade, bring it to a boil, and serve with the flank steak. You can also serve it with salsa and horseradish sauce.

With Coffee-Peppercorn Marinade

  • Flank steak (trimmed of fat): 1 lb
  • Strong brewed coffee: 3 tbsp.
  • Garlic cloves (minced): 2
  • Balsamic vinegar: 1 tbsp.
  • Extra-virgin olive oil: 1 tbsp.
  • Brown sugar: 1 tbsp.
  • Whole black peppercorns (crushed): 1 tsp.
  • Salt: ½ tsp.
  1. In a large bowl, whisk together the vinegar, coffee, oil, garlic, sugar, peppercorns, and salt.
  2. Put the steak in the bowl, and turn to coat.
  3. Cover and refrigerate it for minimum 1 hour or up to 8 hours.
  4. Remove the steak from the marinade, and slightly oil the grill rack.
  5. Place the steak on the grill, and cook for 4-5 minutes per side in medium-rare heat.
  6. Now, transfer it to a cutting board, and allow it to cool for 5 minutes.
  7. Make thin slices of it across the grain, and serve hot.

G’s Flank Steak Marinade

  • Flank steak: 1½ lb
  • Soy sauce: ½ cup
  • Brown sugar: 2 tbsp.
  • Olive oil: 2 tbsp.
  • Garlic (minced): 2 cloves
  • Lemon juice: 2 tbsp.
  • Onion (minced): 1 tbsp.
  • Ground ginger:1 tsp.
  • Black pepper: ½ tsp.
  1. In a shallow bowl, mix the brown sugar, soy sauce, olive oil, garlic, ginger, lemon juice, and pepper.
  2. Coat the steak with this marinade.
  3. Cover and refrigerate it for nearly 6 hours.
  4. Preheat the grill for high heat, and lightly oil it.
  5. Place the steak on the grill, and cook for 7-8 minutes on each side.
  6. Remove it from the grill, make thin slices and serve.

Tip: The best way to know whether the steak is done or not, is to poke it with your fingertips. If it is raw, it will be quite squishy. Cook for some more time, till the muscles contract and firm up.

These marinade recipes are easy to prepare, yummy and the steak practically melts in your mouth. This meat is best eaten medium rare well cooked makes it very tough.