The Best Marinated Flank Steak
The best flank steak marinade — olive oil, soy, balsamic and a generous spice blend — for juicy, buttery-tender, flavor-packed grilled steak every time.
⏱️ Prep: 120 min🍳 Cook: 12 min
Ingredients
| 1 1/2-2 pounds | 680–905 g | flank steak |
| 1/2 cup | 120 ml | olive oil |
| 1/3 cup | 80 ml | reduced-sodium soy sauce |
| 1/4 cup | 60 ml | balsamic vinegar |
| 2 Tbsp | 30 ml | lemon juice |
| 2 Tbsp | 30 ml | brown sugar |
| 1 1/2 Tbsp | 23 ml | Worcestershire sauce |
| 1 Tbsp | 15 ml | Dijon mustard |
| 1 Tbsp | 15 ml | onion powder |
| 1 Tbsp | 15 ml | garlic powder |
| 1 tsp | 5 ml | paprika |
| 1 tsp | 5 ml | black pepper |
| 1 tsp | 5 ml | red pepper flakes |
| 1 tsp | 5 ml | dried dill weed |
| 1/2 tsp | 2.5 ml | dried oregano |
| 1/2 tsp | 2.5 ml | dried rosemary |
| 1/2 tsp | 2.5 ml | ground coriander |
Instructions
- Whisk all the marinade ingredients together in a freezer-size ziploc bag. Reserve 2 tablespoons of the marinade to use later. Add the steak, press out the excess air and seal. Massage the marinade into the steak through the outside of the bag.
- Marinate in the refrigerator at least 2 hours or up to 12 hours (do not go much longer or the fibers get mushy). Bring the steak to room temperature by letting it sit on the counter 30-60 minutes before cooking.
- Clean and grease the grill very well. Preheat the outdoor grill (or indoor grill pan) to medium-high heat — about 450°F (230°C) with the lid closed. Don't add the steak until the grill is hot, for a beautiful sear.
- Grill the steak 5-6 minutes per side, flipping only once with tongs, until an instant-read thermometer reads 130-135°F (54-57°C) for medium-rare or about 140°F (60°C) for medium. Grill time varies with thickness.
- Remove to a cutting board and let rest 10 minutes. Slice thinly against the grain (or into 1/2-inch cubes) and drizzle with the 2 tablespoons reserved marinade.
Note: The USDA recommends steaks be cooked to 145°F (63°C) and rested at least 3 minutes for safety.