The Ultimate Flavorful Flank Steak Marinade
Hey there, fellow food lovers! When a craving hits for something deeply savory, wonderfully tender, and perfectly crispy-edged, my slow cooker carnitas recipe delivers. This comforting yet special dish brings authentic flavor to your kitchen with surprising ease—ideal for cozy weekends or make-ahead weeknights.
Why This Flank Steak Marinade is Your New Go-To
I’ve tinkered with countless marinades over the years, and this flank steak marinade has earned its permanent spot in my recipe rotation. Here’s why it’s so special:
- Perfectly Balanced Flavors: It hits all the right notes with a harmonious blend of savory, tangy, sweet, and spicy. You get that deep umami from soy sauce and Worcestershire, a bright zip from apple cider vinegar, a touch of sweetness from honey, and a delightful kick from the spices.
- Effortlessly Simple: Seriously, this marinade comes together in about five minutes with ingredients you likely already have in your pantry. It’s perfect for those nights when you need a quick, flavorful meal without a fuss.
- Incredibly Versatile: Whether you’re firing up the grill for a backyard BBQ, pan-searing for a quick weeknight dinner, or even prepping for some amazing steak tacos, this flank steak marinade works like a charm every single time.
The Ultimate Flavorful Flank Steak Marinade
Ingredients
Equipment
Method
- In a small bowl, combine the soy sauce, olive oil, apple cider vinegar, Worcestershire sauce, honey, mustard, minced garlic, hot sauce, cayenne, paprika, red pepper flakes, dried oregano, and cumin. Whisk everything until it’s wonderfully smooth.
- Place your flank steak into a wide, shallow pan or a large resealable plastic bag. Pour the prepared marinade over the steak, ensuring it’s well-coated.
- Gently massage the marinade into the flank steak with your hands, making sure every nook and cranny is covered. This helps to penetrate the flavors deeply.
- You can marinate your flank steak in the refrigerator for at least 1 hour. For an even more intense flavor infusion, I highly recommend marinating it overnight. I’ve even gone up to 24 hours, and the steak remains perfectly tender and bursting with flavor. Just make sure it stays in a sealed container or bag in the fridge!
- Preheat your grill to medium-high heat.
- Lightly oil the grill grates to prevent sticking.
- Remove the flank steak from the marinade (discard the used marinade safely – never reuse it unless boiled!). Place the steak on the hot grill. Cook for about 3-4 minutes per side, then flip and cook for another 3-5 minutes, or until it reaches your desired doneness. For best results, use a meat thermometer. Rare: 125°F (52°C), Medium-Rare: 135°F (57°C), Medium: 145°F (63°C).
- Heat a tablespoon of oil in a heavy skillet over medium-high heat. Sear the steak for about 4-5 minutes per side for medium-rare, adjusting for your preferred doneness. You can finish it in a preheated 400°F (200°C) oven for a few minutes if needed to reach your target temperature.
- After you take your flank steak off the heat, transfer it to a cutting board or plate and tent it loosely with aluminum foil. Let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and delicious.
- Once rested, it’s time to slice. The absolute key to tender flank steak is slicing against the grain. Look closely at the steak; you’ll see the muscle fibers running in one direction. You want to slice perpendicular to those lines. This shortens the tough muscle fibers, making the steak incredibly easy to chew and enjoy. Slice it thinly for the best results!
How to Create Your Flavorful Flank Steak Marinade
Ready to whip up this incredible flank steak marinade? It’s as simple as whisking everything together. Follow these steps exactly, and you’ll be well on your way to flank steak perfection!
Ingredients
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey (or use brown sugar)
- 1 tablespoon spicy brown mustard (or use Dijon mustard)
- 4 cloves garlic (minced)
- 1 tablespoon hot sauce (or more to taste)
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
Here’s how to get this delicious flank steak marinade ready to go:
- Whisk it all together: In a small bowl, combine the soy sauce, olive oil, apple cider vinegar, Worcestershire sauce, honey, mustard, minced garlic, hot sauce, cayenne, paprika, red pepper flakes, dried oregano, and cumin. Whisk everything until it’s wonderfully smooth.
- Add the steak: Place your flank steak into a wide, shallow pan or a large resealable plastic bag. Pour the prepared marinade over the steak, ensuring it’s well-coated.
- Massage it in: Gently massage the marinade into the flank steak with your hands, making sure every nook and cranny is covered. This helps the flavors penetrate deeply.
Marinating Your Flank Steak: The Art of Infusion
Now comes the crucial part: letting that magical flank steak marinade work its wonders! Once your steak is coated, it’s time to let it soak up all those delicious flavors. You can marinate your flank steak in the refrigerator for at least 1 hour. For an even more intense flavor infusion, I highly recommend marinating it overnight. I’ve even gone up to 24 hours, and the steak remains perfectly tender and bursting with flavor.
If you marinate for much longer, especially with acidic marinades, you might find the texture can become a bit too soft or “mushy,” so 24 hours is usually my absolute limit. Just make sure it stays in a sealed container or bag in the fridge! The acid in marinades, like the apple cider vinegar used here, is key to breaking down the tougher fibers in flank steak, making it more tender.
Cooking Your Perfectly Marinated Flank Steak
Once your flank steak has had ample time to marinate, it’s time to cook it to perfection! My favorite method is grilling, as it imparts a wonderful smoky flavor.
Grilling Instructions:
- Preheat your grill: Get your grill to a medium-high heat.
- Oil the grates: Lightly oil the grill grates to prevent sticking.
- Grill time: Remove the flank steak from the marinade (discard the used marinade safely – never reuse it unless boiled!). Place the steak on the hot grill. Cook for about 3-4 minutes per side, then flip and cook for another 3-5 minutes, or until it reaches your desired doneness. For best results, use a meat thermometer.
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
Pan-Searing Alternative:
If grilling isn’t an option, don’t worry! You can achieve fantastic results by pan-searing. Heat a tablespoon of oil in a heavy skillet over medium-high heat. Sear the steak for about 4-5 minutes per side for medium-rare, adjusting for your preferred doneness. You can finish it in a preheated 400°F (200°C) oven for a few minutes if needed to reach your target temperature.
Important Safety Note: Never reuse marinade that has been in contact with raw meat unless you bring it to a rolling boil for at least a few minutes to kill any bacteria. It’s often easiest and safest to just discard it.
The Crucial Steps: Resting & Slicing Flank Steak
This is a step that many home cooks skip, but it’s SO important for juicy, tender steak: resting! After you take your flank steak off the heat, transfer it to a cutting board or plate and tent it loosely with aluminum foil. Let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and delicious.
Once rested, it’s time to slice. The absolute key to tender flank steak is slicing against the grain. Look closely at the steak; you’ll see the muscle fibers running in one direction. You want to slice perpendicular to those lines. This shortens the tough muscle fibers, making the steak incredibly easy to chew and enjoy. Slice it thinly for the best results!
Customizing Your Flank Steak Marinade: A Flavorful Formula
This flank steak marinade is fantastic as is, but the beauty of understanding its components is that you can easily tweak it to fit your cravings! Here’s a little guide to help you create different flavor profiles:
| Flavor Profile | Savory Base Swap | Acid Swap | Sweetener Swap | Aromatics/Herbs | Spice/Heat |
|---|---|---|---|---|---|
| Asian-Inspired | Tamari or Coconut Aminos (for gluten-free) | Rice Vinegar | Maple Syrup or Brown Sugar | Fresh Ginger (grated), Scallions (chopped) | Sriracha or Gochujang |
| Mediterranean | Lemon Juice (as primary acid), White Wine | Red Wine Vinegar | Honey or Agave Nectar | Fresh Garlic, Rosemary, Thyme | Red Pepper Flakes |
| Smoky BBQ | A bit less soy, add liquid smoke if desired | Apple Cider Vinegar | Brown Sugar or Molasses | Garlic Powder, Onion Powder | Smoked Paprika, Chipotle Powder |
| Herbed Italian | Balsamic Vinegar (as primary acid), Red Wine | Red Wine Vinegar | Honey | Garlic, Dried Oregano, Basil, Parsley | Red Pepper Flakes |
Feel free to experiment! This template makes creating your perfect flank steak marinade an adventure.
Troubleshooting Tough Flank Steak
Even with the best flank steak marinade, sometimes things don’t turn out as tender as we’d hoped. Don’t get discouraged! Here are a few common culprits and how to fix them:
- Overcooking: This is the most common reason for tough steak. Always use a meat thermometer and pull your steak off the heat a few degrees before it reaches your target temperature, as it will continue to cook while resting.
- Skipping the Rest: That 10-minute rest is non-negotiable for juicy flank steak! It lets the juices redistribute.
- Slicing with the Grain: Remember to always slice thinly against the muscle fibers. Slicing with the grain means you’re cutting along those tough fibers, making them much harder to chew.
- Over-Marinating (with Strong Acids): While overnight marinating is great, leaving flank steak in very strong acidic marinades for too long (like 48+ hours) can actually break down the proteins too much, leading to a mushy texture. Stick to the 24-hour max for this recipe.
- Quality of the Cut: While this marinade works wonders, starting with a good quality flank steak can make a difference. Flank steak is a lean cut, making it a healthy choice for many diets.
Serving Suggestions: Beyond the Plate
This marinated flank steak is incredibly versatile. Once cooked and sliced against the grain, it’s ready to elevate so many dishes!
- Tacos & Fajitas: Slice thinly and serve in warm tortillas with your favorite toppings. For authentic taco night inspiration, check out this Authentic Mexican Horchata Recipe.
- Salads: Top a big, fresh salad with the steak slices for a hearty meal.
- Sandwiches: Pile it high on a crusty roll for a delicious steak sandwich.
- Stir-fries: Add it to your favorite stir-fry vegetables and sauce for a quick and flavorful meal.
- Simply Steaks: Serve it as a delicious main course with roasted vegetables, mashed potatoes, or a side salad.
Don’t forget a simple drizzle of the pan juices or a dollop of chimichurri or a creamy horseradish sauce!
Storage and Freezing Your Marinated Flank Steak
Cooked Flank Steak: Leftover cooked flank steak will keep well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying it out.
Uncooked Marinated Flank Steak: You can absolutely marinate flank steak ahead of time! Place the marinated steak in a sealed bag or container and refrigerate for up to 24 hours. If you want to freeze it marinated, place it in a freezer-safe bag or container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before cooking.
Frequently Asked Questions
Can I marinate flank steak in a plastic bag? Absolutely! Using a large resealable plastic bag is a fantastic and easy way to marinate flank steak. Just ensure all the air is pressed out before sealing and place it in a dish to catch any potential leaks in the fridge.
How long can I safely marinate flank steak? For this flank steak marinade, I recommend marinating for at least 1 hour, with overnight (8-12 hours) being ideal for deep flavor penetration. You can go up to 24 hours, but longer might make the texture too soft. Always marinate in the refrigerator.
What’s the difference between marinating and brining? Marinating primarily adds flavor and tenderizes through acids and other ingredients. Brining is typically done with a salt and water solution (sometimes with sugar and aromatics) and primarily works to increase the meat’s moisture content, making it juicier.
Can I reuse leftover marinade? Never reuse marinade that has touched raw meat unless you bring it to a rolling boil for at least 3-5 minutes to kill any bacteria. For safety and the best flavor, it’s often easiest to discard used marinade.
Conclusion
And there you have it – a simple yet incredibly effective flank steak marinade that will transform your cooking! I just know you’re going to love how easy this is and how absolutely delicious the results are. Give this recipe a try, and let me know in the comments below how it turns out for you. I love hearing about your culinary triumphs and seeing your photos! If you have any questions, don’t hesitate to ask. Happy cooking, friends! You can Follow us on PINTEREST.
