Grill’s heating up. The marinade’s bubbling with soy sauce, garlic, and a hint of oregano. I’m already dreaming about my Marinated Flank Steak and the juicy bites to come.
This dish is perfect for those nights when you’ve got guests on the way and zero plan (I’ve been there). It packs a punch of flavor without marinating all day like some recipes call for. Trust me, the quick soak in this zesty mix makes all the difference. It’s steak night done right.
Why You’ll Love This Marinated Flank Steak
- Super Simple Prep: Just mix the marinade and let it work its magic overnight — seriously, it’s almost foolproof.
- Bold Flavor Punch: The combo of soy sauce and garlic gives it that sticky-sweet flavor that’ll have everyone asking for seconds.
- Tender Texture: Once cooked, it’s juicy and fork-tender, perfect for slicing and piling on a plate.
- Endless Serving Ideas: Great on its own, but also awesome in tacos or salads (just don’t forget the leftovers!).
- Surprising Health Kick: It packs in protein and is low-carb — but watch the sodium if you’re keeping an eye on that!
Marinated Flank Steak Ingredients
For the Marinade:
soy sauce (1/2 cup) — Use low-sodium soy sauce, or the steak’ll be overly salty.
olive oil (1/4 cup) — Don’t skip high-quality extra virgin olive oil, or you’ll miss out on flavor.
red wine vinegar (2 tablespoons) — Use red wine vinegar, not white, or the marinade’ll lack depth.
garlic (3 cloves) — Fresh garlic’s a must; powdered just won’t give that punch.
black pepper (1 teaspoon) — Freshly cracked black pepper’s key; pre-ground’s just not the same.
dried oregano (1 teaspoon) — Don’t even think about using fresh oregano; dried’s way more potent here.
For the Steak:
flank steak (1.5 pounds) — Marble’s what you want in flank steak; lean cuts won’t be nearly as tender.
Full measurements in the recipe card below.
How to Make Marinated Flank Steak
1. Mix the Marinade: In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 3 cloves minced garlic, 1 teaspoon black pepper, and 1 teaspoon dried oregano until it’s well combined.
2. Marinate the Steak: Place your flank steak in a large resealable plastic bag. Pour the marinade over the steak, seal it up tight, and refrigerate for at least 1 hour — overnight is even better. (The longer it sits, the more flavorful!)
3. Preheat Your Grill: Now’s the time to fire up your grill or broiler to high heat. You’ll want it hot enough that you hear that satisfying sizzle when the meat hits it.
4. Let It Rest: Remove the steak from the marinade and let it come to room temperature for about 15 minutes. (Don’t rush this part; cooking cold meat can lead to uneven doneness.)
5. Cook the Steak: Grill or broil the steak for about 5 minutes on each side for medium-rare — look for those beautiful grill marks and listen for that lovely sizzle when you flip it.
6. Rest Before Slicing: Once done, remove your Marinated Flank Steak from the grill and let it rest for about 5 minutes before slicing. This helps keep all those juices inside.
7. Slice Against the Grain: Finally, slice your steak against the grain into thin strips and serve immediately! (Trust me, this makes a big difference in tenderness.)
Exact quantities in the recipe card below.
How to Store Marinated Flank Steak
- Room Temperature: Don’t leave it out for more than 2 hours. Wrap it tightly in foil if you have to, but honestly, it’s best to get it in the fridge ASAP.
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Just know that the steak can lose some of its juicy flavor after a day or two (it won’t be as tender!).
- Freezer: You can freeze the cooked steak wrapped tightly in plastic wrap and then foil for up to 3 months. The marinade helps a bit, but expect some texture change when you thaw it.
- Reheating: Heat in a skillet over medium heat until warmed through (you’ll want a nice sizzle). Aim for about 3-4 minutes on each side, and it should feel hot throughout. It won’t be as juicy as when first cooked, but it’ll still hit the spot!
What to Serve with Marinated Flank Steak?
This dish is packed with flavor, so adding something bright or crunchy keeps it from feeling too heavy. Here are a few sides I’d recommend:
- Grilled Vegetables: The charred, smoky taste adds a nice texture contrast and enhances the grilled vibe of the steak.
- Crisp Coleslaw: The crunch and acidity cut through the richness, making each bite feel refreshing. Plus, it’s super quick to whip up!
- Garlic Mashed Potatoes: They’re creamy and buttery, providing a comforting contrast that balances the steak’s bold flavors perfectly.
- Tomato Salad: Fresh tomatoes bring acidity and color that brighten the plate. Toss them with olive oil and vinegar for an easy prep.
- Corn on the Cob: Sweet and juicy, this side adds a lovely textural difference. Just boil or grill for about 10 minutes!
- Roasted Asparagus: The crisp-tender spears add visual appeal and a slight bitterness that complements the marinated meat beautifully.
- Baked Sweet Potatoes: Their natural sweetness contrasts nicely with the savory steak. Just wrap in foil and bake for around 45 minutes at 400°F!
Marinated Flank Steak Variations
Here’s how to play with this recipe and make it your own!
- Garlic Lovers’ Twist: Add 2 extra cloves of minced garlic with the original marinade for a punchy kick.
- Herb Garden Flair: Mix in 1 tablespoon of fresh chopped rosemary or thyme with the marinade for a fragrant twist.
- Citrus Burst: Squeeze in the juice of one lime along with the marinade for a zesty brightness.
- Spicy Kick: Add 1 teaspoon of crushed red pepper flakes when mixing the marinade for a little heat.
- Next Level Umami: Stir in 1 tablespoon of Worcestershire sauce with the other ingredients for deeper flavor layers (trust me on this).
- Skip the Olive Oil?: Use avocado oil instead; it’s still rich without losing that good fat content.
- Sweet Touch: Mix in 1 tablespoon of honey with the marinade to balance out the saltiness, adding after whisking all other ingredients together.
Make Ahead Options for Marinated Flank Steak
I love prepping the marinade for my Marinated Flank Steak a day ahead. Just whisk everything together, pour it over the steak in a large resealable plastic bag, and toss it in the fridge overnight. It really soaks up all those flavors! If you’re short on time, marinating for just an hour works too, but overnight is best (trust me). Once you’ve grilled or broiled it, I recommend slicing and serving right away since steak can dry out if stored for too long. If you have leftovers, keep them in an airtight container for up to three days—just don’t expect that same juicy goodness when reheating. Grill it fresh!
Marinated Flank Steak Recipe FAQs
Can I make Marinated Flank Steak ahead of time?
Absolutely! You can marinate the steak up to 24 hours in advance. Just remember, the longer it sits in that yummy marinade, the more flavor it’ll soak up. When you’re ready to cook, just pull it out and let it come to room temperature for about 15 minutes before hitting the grill. (Don’t skip this step; cold meat won’t cook evenly!)
What can I substitute for red wine vinegar in this dish?
If you don’t have red wine vinegar on hand, balsamic vinegar can work as a substitute in a pinch. It’ll add a slightly different flavor but still bring some nice acidity to the marinade. Just don’t use white wine vinegar — it lacks that depth we’re aiming for. And keep an eye on your steak; those sizzling sounds will tell you when it’s almost ready!
Why did my Marinated Flank Steak turn out tough?
Oh no! If your steak’s tough, chances are it wasn’t sliced against the grain or maybe you used a lean cut instead of flank steak. Flank steak has that nice marbling which keeps it tender. Make sure you’re cutting across those muscle fibers for maximum tenderness. Also, if you rushed the resting time after cooking, those juices didn’t get a chance to redistribute properly.
How long should I grill this recipe for medium-rare?
You’ll want to grill your Marinated Flank Steak for about 5 minutes on each side if you’re aiming for medium-rare. Look for those lovely grill marks and listen for that satisfying sizzle when you flip it over. A good tip is to use a meat thermometer — aim for around 130°F (54°C) when you’re ready to take it off!
Final Thoughts on Marinated Flank Steak
This Marinated Flank Steak is all about the flavor payoff. That marinade really packs a punch, thanks to the fresh garlic and the deep notes from red wine vinegar. Seriously, if you’ve been putting this off, tonight’s the night to fire up the grill or broiler! You’ll love how it comes together with just a little patience. Let me know how yours turned out in the comments — I’m always curious about any tweaks you made!
Marinated Flank Steak
Ingredients
Method
- In a medium bowl, whisk together soy sauce, olive oil, red wine vinegar, minced garlic, black pepper, and dried oregano.
- Place the flank steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and refrigerate for at least 1 hour, preferably overnight.
- Preheat your grill or broiler to high heat.
- Remove the steak from the marinade and let it come to room temperature for about 15 minutes.
- Grill or broil the steak for about 5 minutes on each side for medium-rare, or until it reaches your desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing.
- Slice the steak against the grain and serve immediately.
