Marinated Flank Steak

Marinated Flank Steak is one of those dishes that always feels like a win. With the right marinade, you can turn a simple cut of beef into something packed with flavor, think tangy, sweet, and smoky all in one bite. Whether you throw it on the grill or cook it up in a cast iron skillet, this steak comes out tender, juicy, and perfectly charred every time. It’s a go-to for weeknight meals, weekend BBQs, or whenever you want to impress without a ton of effort. Trust me, once you try it, you’ll be hooked.

Easy Marinated Flank Steak Recipe

Flank steak can be a little tricky when it comes to tenderness, but with the right cutting technique, you can make it melt-in-your-mouth delicious. The key to achieving tenderness is all in how you slice it after cooking. Here’s a simple guide to get the most out of your flank steak:

1. Let it Rest – First off, always let your steak rest for about 5–10 minutes after cooking. This allows the juices to redistribute, so they don’t spill out when you cut it, keeping the steak juicy and flavorful.
2. Identify the Grain – Flank steak has long muscle fibers running in one direction, called the grain. The grain is crucial because cutting along it (with the fibers) will leave you with tougher, chewier pieces of steak. To get a tender bite, you want to cut against the grain. This shortens the muscle fibers, making each piece easier to chew.
3. Use a Sharp Knife – A sharp knife is essential for clean, precise cuts. If your knife is dull, it can tear the meat instead of slicing through it, which can make it tougher.
4. Slice Thinly – When you’re ready to slice, aim for thin, even cuts. The thinner the slice, the more tender it will be. Try to slice at about a 45-degree angle for a wider surface area.
5. Serve Immediately – After cutting, serve your flank steak right away. The longer it sits, the more likely it is to lose its tender texture.

Ingredients to Make Marinated Flank Steak

Key ingredients you’ll need to make Marinated Beef Flank Steak: (Scroll down for the full printable recipe card and quantitates.)

• Beef – 2 pounds flank steak is an inexpensive cut of beef that has a wonderful flavor.
• Soy Sauce, Worcestershire Sauce and Lemon Juice – Soy sauce and Worcestershire sauce for depth of flavor, and lemon juice adds acidic notes to the taste.
• Oil – Olive oil for richness.
• Garlic – Freshly minced garlic enhances the flavor.
• Honey – A small amount of honey balances the flavor.
• Spices – Seasoned salt, black pepper, dried Italian seasoning and onion powder.
• Mustard – Dijon mustard expands the flavor profile.

How to Make Marinated Flank Steak Recipe

• Make the Flank Steak Marinade – Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, Dijon mustard, dry Italian seasoning, seasoned salt, black pepper and onion powder and seasoned salt until fully combined.
• Chill – Add the flank steak, turning to coat. Cover with plastic wrap and chill in the refrigerator.
• Stovetop – In a large cast iron skillet heat a couple of drizzles of olive oil over medium-high heat. (If grilling, oil grates and preheat grill to medium-high.)
• Sear the Steak – Sear on each side per the cooking time in the recipe until it reaches your desired doneness adjusting for thickness.
• Let Stand – Remove steak from pan to a cutting board and let stand 5-10 minutes.
• Serve – Use a sharp knife to slice thinly across the grain and serve.

Kitchen Equipment to Make Flank Steak

• Large skillet, cast iron skillet or grill pan. You can also grill this flank steak on an outdoor grill.
• Tongs and balloon whisk.
• Shallow dish and medium bowl.
• Measuring cups and measuring spoons.
• Knife and cutting board.
• Use a meat thermometer to test for doneness.

Recipe Variations, Tips and Substitutions

• Steak – You can use this marinade for any cut of beef that you enjoy. Sirloin steak, ribeye, filet and New York strip steak.
• Pan – Use a hot skillet (or grill) to get a good sear and char on the steak. The marinade and cooking times are basically the same for grilled steak.
• Fresh Herbs – You can add fresh rosemary, parsley or cilantro to the marinade.
• Spice – You can add crushed red pepper flakes to the marinade mixture for a little heat.
• Let the Steak Rest – Stand time is important – this keeps it juicy. Slice against the grain for tender bites
• Serving Ideas – Pair with crusty bread and top with cheese and peppers for a cheesesteak, add to salad for a light dinner or lunch or turn it into a wrap with a soft tortilla. Making flank steak is also great for meal prep.

Storage and Leftovers

• Leftovers – Store steak an airtight container chilled in the refrigerator for up to 3-4 days.
• Reheating – You can gently reheat in a skillet, in an air fryer or under the oven broiler. Don’t walk away!
• Freezer – Steak can be frozen for up to 2 months. Thaw in the fridge and gently reheat just before serving.

More Steak Recipes to Make

• Grilled Chili Rubbed Skirt Steak cooks in minutes for a quick meal.
• Skillet Smothered Steak Tips with Mushrooms and Onions.
• Serve this Pepper Steak Stir Fry over rice for Asian night at home.
• Slow Cooked Smothered Cubed Steak is comfort food any day of the week.
• Southern Style Chicken Fried Steak and Gravy.
• Garlic Butter Steak Bites can be served with picks as an appetizer or an entree.
• Bacon Wrapped Top Sirloin is holiday dinner worthy.
• Flavorful Teriyaki Steak Bites with bell pepper and onion.
• Beef Steak and Eggs from the Pioneer Woman.

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