Marinated Flank Steak Grilled

This marinated flank steak transforms affordable steak into a juicy centerpiece with big flavor and tenderness. The marinade works its magic to break down the muscle fibers and infuse each bite with tangy bright notes and umami depth. Serve this hot off the grill for a low-fuss dinner or slice it up for unbeatable homemade fajitas.

I first tried this for a Saturday cookout where I needed something crowd-pleasing and foolproof. It was devoured in minutes and has since become my go-to for steak salads and taco nights.

Ingredients

• Vegetable oil: Provides a neutral base that carries all the other flavors and helps prevent sticking on the grill. Choose a fresh oil with no off smell.
• Low sodium soy sauce: Infuses deep savory umami while keeping saltiness in check. Look for one with no artificial additives.
• Red wine vinegar: Adds a subtle tang and helps tenderize the steak. Use a vinegar with a clear robust aroma.
• Fresh lemon juice: Brings brightness and freshness. Pick lemons that feel heavy for their size.
• Worcestershire sauce: Lends a complex savoriness that pairs beautifully with beef. Traditional brands offer the richest flavor.
• Dijon mustard: Contributes gentle heat and a pleasant creaminess. Opt for real Dijon from France if you can find it.
• Garlic, minced: It rounds out the marinade with aromatic depth. Use plump unblemished cloves.
• Ground black pepper: Gives a warm spicy kick. Buy whole peppercorns to grind just before using for maximum scent.
• Flank steak: This cut boasts big beefy flavor yet cooks quickly. Choose a piece with great marbling and no grayish spots.

Instructions

Gather Ingredients:

Lay out all your marinade components and the steak to ensure nothing gets left out. Take a moment to trim any excessive silver skin from the flank steak as this can be chewy after cooking.

Make the Marinade:

Whisk together the oil, soy sauce, red wine vinegar, fresh lemon juice, Worcestershire sauce, Dijon mustard, garlic, and black pepper in a medium mixing bowl. Whisk thoroughly until the mixture turns glossy and fully combined with no separation.

Marinate the Steak:

Place the flank steak in a shallow glass baking dish just big enough to hold the meat flat. Pour the marinade evenly over the steak then turn it over a few times so all surfaces are coated. Press a piece of plastic wrap tightly over the dish and refrigerate for at least 2 hours and up to 12 hours for maximal tenderness.

Preheat the Grill:

About 20 minutes before cooking remove the steak from the fridge so it can lose a bit of its chill. Preheat your grill to medium-high and brush the grates with oil to minimize sticking.

Grill the Steak:

Lift the steak out of the marinade letting the excess drip back into the dish. Discard the leftover marinade. Place the meat on the hot grill and cook for 5 minutes on one side without moving it. Flip using tongs and grill another 5 minutes or until the steak reaches your preferred doneness. For best results aim for medium rare to keep the meat juicy.

Rest and Slice:

Move the cooked steak to a clean cutting board and let it rest untouched for 5 minutes. This step locks in the juices. Once rested slice the steak thinly against the grain for maximum tenderness.

Serve:

Arrange the slices on a platter and serve immediately while hot. Leftovers make fabulous sandwiches or fajita fillings.

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My favorite part of this recipe is the savory tang the soy sauce and lemon combo brings to the meat. My children always hover nearby once the aroma hits the kitchen knowing something special is about to appear on the table.

Storage Tips

Store leftover steak slices in an airtight container in the fridge for up to three days. To reheat use a low pan heat or microwave in short bursts to retain moisture. Freeze sliced steak flat in zip-top bags for up to two months and thaw overnight in the refrigerator.

Ingredient Substitutions

If you do not have red wine vinegar use apple cider or white vinegar in a pinch. Swap Dijon for spicy brown mustard for a bolder kick. You can use regular soy sauce instead of low sodium just be mindful of the salt level.

Serving Suggestions

Tuck the tender steak into warm tortillas with peppers and onions for fajitas. Serve with roasted potatoes and grilled vegetables for a hearty dinner. Leftover steak is delicious over salads or mixed into a rice bowl with fresh herbs.

Cultural and Historical Context

Flank steak is a classic cut for marinating and grilling in American and Latin cuisine. It is prized for its bold beefy flavor and its ability to absorb seasonings. Traditionally used in fajitas and steak salads marinated flank steak has become a favorite for its affordability and crowd appeal.

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With a simple marinade and a hot grill, this steak turns into a flavor-packed dinner that is easy enough for any night of the week. Your guests will ask for this recipe every time.

Frequently Asked Questions

→ How long should flank steak marinate?

Marinate the steak for at least 2 hours, but up to 12 hours will deepen flavor and tenderness.

→ What grilling temperature is best?

Medium-high heat is ideal for quickly searing the steak and locking in juices.

→ How do I slice flank steak for serving?

Let the steak rest, then slice thinly across the grain for the best texture.

→ Can I use regular soy sauce?

Yes, regular soy sauce works if you prefer a saltier flavor than low-sodium options.

→ What dishes pair well with this steak?

Serve with grilled vegetables, mashed potatoes, or slice and use for fajitas and salads.