The Best Flank Steak Marinade Ever

You’ve arrived at the greatest steak marinade you’ll ever make. The title does specifically say, “Flank”, but it could easily be used for any cut of beef. On my first try, I accidentally grilled the flank steak too long, to the point of being well done. And yet, it was juicy, flavorful, and you could cut it like butter with a fork.

I highly recommend that you opt to marinade your steak for a full 24 hours. Be sure to flip it and massage it at least once about halfway through. There is a HUGE difference between 2 hours and 24 hours in terms of the resulting flavor and tenderness of the steak, so the extra time is well worth the effort.

And if you are looking for a good side to go with it, check out my Frijoles En Olla recipe.

Ingredients

  • 0.33 cup soy sauce
  • 0.5 cup olive oil
  • 2 tbsp agave nectar (or honey)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar (or red wine vinegar or lime juice)
  • 0.5 small red onion, diced
  • 3 cloves garlic, minced
  • 2 green onion, minced
  • 1 tbsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 2 pound flank steak

Instructions

  • Whisk together all ingredients except the steak in a large ziplock freezer bag. Add steak, then seal the bag, trying to get as much air out as possible. Massage the steak through the bag, turning it over several times, making sure to get marinade in ever nook and cranny. Place in refrigerator for at least 2 hours, preferably a full 24 hours.
  • Remove the steak from the fridge about 30 minutes before you are ready to grill it. Preheat the grill to medium-high heat, about 400 degrees Fahrenheit.
  • Grill the steak for 2 minutes, then flip and grill the other side for 2 minutes. Then flip every 2-3 minutes thereafter until you achieve desired doneness. This will ensure even cooking and you can get creative with grill marks. 🙂
  • Remove steak to a large platter or cutting board, then cover tightly with foil. Let rest for at least 5 minutes. This will allow the meat to rehydrate, for a juicier texture.
  • Slice thinly against the grain and serve. There should be enough au jus on the platter at this point for everyone to have a small dish for dipping.

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About the Author

Wendell T. Harness

I’ve been building online properties since the late 1980’s and transitioned to web design in 1999. I formed Harness Media in 2005 to help businesses grow through online marketing. I also talk to cats in a silly voice.

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