Flank Steak Marinade
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My flank steak marinade is the perfect combination of sweet and savory. It’s just 7 ingredients plus the flank steak, and turns a lean flank steak into a tender steak with just 10 minutes of prep.
Why my flank steak marinade is easier than others
I love making this flank steak marinade all-year round, but especially in the summer. My family is constantly asking for it over and over again.
Most flank steak marinade recipes use 12+ ingredients, but my recipe only uses 7 strategic ones so I can pack on the flavor with less work. And, they’re all typically right in my house!
I found the perfect combination of savory with a little sweetness so it not only tenderizes the flank steak perfectly, but it’s filled with a ton of flavor.
My husband Ben loves when he hears I’m making this for dinner. He knows I can marinate it quick in the morning and dinner’s on the table super easy that day.
I love making recipes super easy and that’s how my marinade for flank steak was created. I just toss the ingredients together, put everything in a Ziploc bag, and let the steak marinate.
The next day, it’s ready to be cooked any way I want. That includes the grill, oven, and stovetop.
I use a little brown sugar in the marinade to add some sweetness to the steak. It also helps caramelize it on the grill. Plus, the lemon juice and Worcestershire work as an acid to help tenderize the steak.
Flank steak is actually one of my favorite lean beef recipes to throw on the grill because it cooks so fast and stays juicy thanks to the marinade. I honestly call it the best flank steak marinade out there and I will stand on a mountain and shout it.
And, if you love a good marinade like me, my easy steak marinade and marinade for london broil are 2 other ways to make a nice juicy steak!
Flank Steak Marinade Recipe Ingredients
- Vegetable oil – Helps the marinade cling to the steak and creates a beautiful sear without any sticking. I sometimes use olive oil instead.
- Soy sauce – Adds rich umami depth to the meat. I don’t add any extra salt since this ingredient already has plenty. Feel free to substitute with tamari if desired.
- Lemon – I use a few tablespoons of lemon juice to brighten the sauce with sweet, tart notes. The acidity also helps tenderize the meat.
- Worcestershire sauce – This savory, tangy sauce deepens the taste of the flank steak marinade.
- Onion powder and garlic powder – Powdered seasoning is my go-to for convenience, but freshly minced garlic and onion can be used to add bold, earthy notes to the recipe.
- Brown sugar – Balances out the saltiness and acidity with just the right amount of sweetness and helps with caramelization.
- Flank steak – I typically look for cuts that are about 1 pound, but this recipe works with up to 2 pounds of meat. Skirt steak can be used if flank is unavailable.
How to Make Flank Steak Marinade
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a medium bowl, combine the marinade ingredients and whisk together until fully combined.
STEP TWO: Next, place the flank steak in a shallow dish or gallon-sized ziploc bag. Pour the marinade over the steak until it’s evenly coated.
STEP THREE: Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 2 hours.
STEP FOUR: After the meat has finished marinating, prepare a two-zone grill with a hotter and cooler side (directions in recipe card).
STEP FIVE: Cook the steak on the cooler side of the grill first for about 10 to 20 minutes (depending on steak thickness and desired doneness), then finish with a sear on the hotter side for 30 seconds on each side.
STEP SIX: Allow the steak to rest on a cutting board for 5 to 10 minutes before slicing it against the grain, then serve and enjoy!
Recipe Tips
- Let the steak come to room temperature for a better evenly cooked steak. I usually just pull it out from the fridge about 30 minutes before cooking it.
- Pat the meat dry with paper towels right before cooking. Excess marinade will just end up steaming, so I always remove the moisture to get a good sear.
- An instant read meat thermometer helps me check the internal temperature of the steak and avoid overcooking it. I usually aim for 130 to 135 degrees F for a perfect medium-rare.
- Let it rest before slicing. I give my flank steak 5 to 10 minutes on the cutting board so the juices redistribute. Cutting too early lets all the flavor run out.
- Slicing steak against the grain is my pro tip to ensure tender, juicy pieces every time.
Flank steak internal temperature guide
I always pull my flank steak off the grill about 5 degrees below my target temp because it keeps cooking as it rests. Here’s the chart I go by, but if the steak is thicker or thinner, the exact times can vary:
- Rare: 120 to 125 degrees F
- Medium rare: 130 to 135 degrees F (my favorite for flank steak)
- Medium: 140 to 145 degrees F
- Medium well: 150 to 155 degrees F
- Well done: 160 degrees F and up
Variations and Substitutions
- If brown sugar is unavailable, use honey or maple syrup instead. They add the same type of sweetness to this marinade for flank steak and allow the meat to caramelize on the grill.
- Adding fresh herbs like thyme and rosemary is one of my favorite ways to deepen the flavor of the marinade.
- Lime juice can be used instead of lemon juice, helping with tenderness and balance in a similar way.
- For a spicier twist, sprinkle some cayenne pepper or red pepper flakes into the marinade.
- Use a different steak cut. This marinade works well on other cuts of steak including skirt steak and sirloin steak.
What to Serve with Marinated Flank Steak
Whenever I’m marinating and cooking grilled flank steak, air fryer flank steak, slow cooker flank steak, or Instant Pot flank steak, I whip up my homemade steak butter or cowboy butter to serve on top for extra richness. My family also loves flank steak with classic sides like steamed rice, creamy mashed potatoes, and roasted carrots or brussels sprouts.
Flank Steak Marinade FAQs
How long should I marinate flank steak for optimal flavor?
I recommend marinating flank steak for at least 2 hours to get the best results, and there’s really no need to go longer than 8 hours or overnight. It’s fine for longer, but I’ve never noticed a huge difference in flavor or tenderness.
What’s the best cooking method after marinating steak?
Marinated steak turns out delicious cooked on the stovetop and in the air fryer, but the grill is my favorite method because of the seared, charred taste and how well it locks in the juices.
Can I reuse steak marinade as a sauce?
As a sauce, yes. Any used marinade must be brought to a boil to be safe, but I’ll usually simmer it for a bit longer to help it thicken. It’s great for drizzling or as a dipping sauce!
How should I store leftovers?
Stored in an airtight container, leftover steak will stay fresh in the refrigerator for up to 4 days. If I want to keep it longer, I vacuum seal it first, then freeze it for up to 3 months.
Simple Steak Recipes
- Grilled sirloin steak
- How to cook london broil in the oven
- Air fryer strip steak
- Air fryer t bone steak
- Round steak
- Steak fajitas
- Salisbury steak
Are you making my flank steak marinade for dinner? Please leave it a quick star rating and/or comment to let others know what you thought about it!
Simple Flank Steak Marinade (Savory & Sweet)
Ingredients
- ¼ cup vegetable oil, or olive oil
- ¼ cup soy sauce
- 2 tablespoons lemon juice, about 1 fresh lemon
- 1 tablespoon brown sugar
- ¼ cup Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 to 1 1/2 pound flank steak
Instructions
- In a medium bowl, whisk together the oil, soy sauce, brown sugar, lemon juice, Worcestershire sauce, onion powder, and garlic powder until they are all fully combined.
- Place the flank steak in a shallow dish or 1 gallon ziplock bag. Pour the marinade over the steak, making sure the meat is fully coated. Flip the steak once or twice to ensure that it is evenly covered.
- Cover the dish with plastic wrap or a lid and let it marinate for at least 2 hours, up to 8 hours. Avoid marinating for more than 12 hours.
Grilling Instructions
- Turn half of the grill on to a medium high heat and keep the other side off creating a hot and cold side of the grill.
- Place the flank steak on the cool side. Let it cook slowly for about 10 minutes for medium-rare doneness, flipping the steak halfway through.
- (Optional) For an extra sear, move the steak over to the hot side of the grill for 30 seconds per side when it hits 10 degrees F below the desired temperature.
- Remove the steak from the grill and let it rest for 5–10 minutes before slicing. Cut against the grain.
Notes
- Rare: 120 to 125 degrees F
- Medium Rare: 130 to 135 degrees F
- Medium: 140 to 145 degrees F
- Medium Well: 150 to 155 degrees F
- Well Done: 160 degrees F and up
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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