Flank steak is one of my favorite grilling steaks. It has a robust, beefy flavor and a perfectly tender texture, but that tenderness doesn’t come naturally to the lean, connective tissue-rich steak. A well-crafted marinade is the key to ensuring flank steak success.
An overnight marinade tenderizes the meat by breaking down the meat’s tough muscle fibers. This marinated flank steak also gains complex flavor from the bright lemon juice, savory soy sauce, umami-rich Worcestershire sauce and spicy Dijon mustard.
Marinated Flank Steak Ingredients
- Flank steak: Look for a 1-1/2 pound flank steak with a uniform thickness and a smooth surface.
- Olive oil: Oil adds fat to the lean meat and helps carry the other flavors in the marinade.
- Lemon juice and red wine vinegar: These acidic ingredients tenderize the steak by breaking down the tough muscle fibers.
- Worcestershire and soy sauce: Umami-rich ingredients add bold, savory flavor to flank steak. The soy sauce also contains salt, which helps the lean meat retain moisture and stay juicier as it cooks.
- Dijon mustard: This spicy mustard adds the perfect level of heat to marinated flank steak.
- Herbs: Dried basil, oregano and thyme infuse the meat with herbaceous flavor. Feel free to customize the seasonings in this steak marinade based on what you have in your spice rack.
Directions
Step 1: Marinate the flank steak
In a shallow dish, combine the olive oil, lemon juice, red wine vinegar, Worcestershire, soy sauce, mustard, basil, oregano and thyme. Add the steak and turn to coat. Cover and refrigerate for eight hours or overnight, turning occasionally.
Editor’s Tip: Some recipes recommend poking holes in the flank steak to tenderize the meat. I don’t recommend this technique, as it can allow the meat’s juices to leak out as the steak cooks. There are better ways to make tough meat tender, such as lightly pounding the steak with a meat mallet before adding it to the marinade.
Step 2: Grill the flank steak
Drain the steak and discard the marinade. Grill the steak, covered, over medium-hot heat for 6 to 10 minutes on each side or until the meat reaches the desired doneness. A thermometer inserted in the thickest part of the flank steak should read 135° for medium-rare, 140° for medium and 145° for medium-well.
To serve, thinly slice the flank steak across the grain.
Recipe Variations
- Use another marinade: Use a lime-rich marinade to make Key West flank steak, add crushed red pepper flakes and chili powder for a hot and spicy flank steak, or include sesame oil and Chinese five spice powder for an Asian-inspired flank steak.
- Serve it with a sauce: Flank steak tastes fantastic with a bright, herbaceous sauce like steak chimichurri, or go the classic route and serve flank steak with horseradish sauce.
- Change how you serve it: Serve flank steak as an entree with a classic steak side like mashed potatoes or as flank steak with couscous. Or, change up the presentation and use the sliced meat for Italian steak sandwiches, flank steak burritos or flank steak crostini.
How to Store Marinated Flank Steak
Store leftover marinated flank steak in an airtight container in the refrigerator for up to four days. My favorite way to reheat steak like flank steak is on the stovetop. Slice the meat and sear it in a hot skillet until it’s warmed through.
Can you freeze marinated flank steak?
You can freeze uncooked flank steak in the marinade for up to three months. Thaw it overnight in the refrigerator, then grill it as directed.
Marinated Flank Steak Tips
How long should you marinate flank steak?
Flank steak should marinate for at least two hours, but it will taste more flavorful and tender if marinated for up to 24 hours. The longer you marinate flank steak, the more tender and flavorful it will be. Of course, there is such a thing as over-marinating steak. After 24 hours, the acidic marinade can make the meat taste a little mushy.
What is the difference between flank steak and London broil?
Steaks labeled “London broil” may be flank steak, as this was the cut used in original London broil recipes. However, some packers use this label for flank steak, round steak or top sirloin, so ask your butcher to confirm where the cut came from.
Can you substitute skirt steak for flank steak?
Skirt steak and flank steak are generally interchangeable in marinated steak recipes, and you can use skirt steak for this recipe. Both steaks come from the cow’s abdominal section and benefit from being cooked to medium-rare temperatures. However, skirt steak is slightly thinner than flank steak, so you may need to adjust the cooking time to avoid overcooking the lean steak.
How do you slice flank steak?
Flank steak can taste chewy if it’s not cut properly, so slice it against the grain to ensure a tender bite. The grain is easily identified in flank steak because the visible muscle fibers run lengthwise along the long muscle. To cut steak the right way, position your knife perpendicular to those muscle fibers and cut the steak into thin slices.
