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Quick Marinated Flank Steak

I first grilled this appetizing flank steak for my father on a special occasion. We loved it so much that I now make it this way all the time. The steak marinates overnight, so there's little last-minute preparation to worry about. —Ann Fox, Austin, Texas
  • Total Time
    Prep: 5 min. + marinating Grill: 15 min.
  • Makes
    6 servings


  • 2/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 beef flank steak (about 1-1/2 pounds)


  • In a shallow dish, combine the first nine ingredients. Add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning occasionally.
  • Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain.

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  • Cthebird
    May 28, 2019

    I used this marinade for beef cubes for kabobs. I marinaded it for 24 hours and the beef turned out tender and delicious. I was happy to find a marinade without garlic. My husband is allergic to garlic. I was a little surprised it didn't have onion in the marinade, but it definitely didn't need it. I grilled red onions separately anyway. This is a keeper for my family!

  • gunslinger
    Sep 9, 2014

    Very tasty! Marinade would work well for any cut of meat!

  • GStaelens
    Jun 15, 2009

    No comment left

  • abd297
    May 29, 2008

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  • sandy.lewis
    Aug 26, 2007

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  • KimmyW
    Feb 11, 2007

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  • Gwyneth N.
    Nov 20, 2006

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    Nov 7, 2006

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    Mar 7, 2006

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