Flank Steak Marinade (Easy, for Grilling)

Slices of grilled flank steak on a wood cutting board next to dishes of salt and pepper.

Flank Steak Marinade (Easy, for Grilling)

This easy flank steak marinade brings bold, savory flavor with just a few pantry staples like soy sauce and garlic. It’s your go-to for juicy, tender results whether you’re firing up the grill.

Course dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Keyword easy, flank steak marinade, grilled, marinade, marinated, savory

Prep Time 5

Cook Time 10

Marination Time 4 30

Total Time 4 45

Servings servings

Calories 309

Author Robyn Conley Downs

Equipment

Skillet optional

Ingredients

For the Marinade:

¼ cup neutral oil, such as avocado or canola
3 tablespoons low-sodium soy sauce (or tamari)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons fresh lime juice (or lemon juice)
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon freshly ground black pepper

For the Steak:

1½ to 2 pounds flank steak

Instructions

Mix the Marinade: In a small bowl or measuring cup, whisk together the oil, soy sauce, Worcestershire sauce, brown sugar, lime juice, garlic, salt, onion powder, chili powder, and pepper. Remove 2 tablespoons of the marinade to a small bowl, cover and refrigerate.
Marinate the Steak: Place the flank steak in a zip-top bag or shallow dish, then pour the remaining marinade over it. Turn a few times so it’s evenly coated.
Cover and refrigerate for at least 4 hours, or overnight.
Bring to Room Temp: About 20-30 minutes before cooking, pull the steak from the fridge and let it sit at room temperature, which will help it cook more evenly.
Cook the Steak: Remove the steak from the dish or bowl and discard the marinade.
Grill the steak over medium-high heat or sear in a hot skillet for 4-6 minutes per side or until it reaches an internal temperature of 130°F (for medium rare).

You’re looking for a deep golden crust and juicy center.

Rest & Slice: Transfer to a cutting board and let it rest for 5-10 minutes. Slice thinly across the grain. Drizzle with the reserved 2 tablespoons marinade, then serve.

Notes

Marination Time: I found that a 2-hour marinate gives solid flavor to this flank steak, but overnight is where the magic really happens. The longer soak makes the steak extra tender and deeply seasoned all the way through, but if 2 hours is all you’ve got, it still tastes great.

Nutrition