Grilled Flank Steak Marinade Recipe

Gather around, because I’m about to let you in on my secret weapon for impressing friends at every backyard BBQ—a mouthwatering grilled flank steak with a marinade so addictive, you might just consider drinking it (but, you know, don’t).

I love the rich blend of flavors that elevates a simple cut of flank steak into something extraordinary. With a marinade of olive oil, soy sauce, lime juice, and a touch of honey, this recipe promises a tender and flavorful dish.

The Worcestershire sauce complements the garlic and cumin for an irresistible taste.

Grilled Flank Steak Marinade Recipe Ingredients

• Olive Oil: Rich in healthy fats, enhances flavor.
• Soy Sauce: Adds umami and saltiness, an Asian twist.
• Lime Juice: Provides acidity, brightens the marinade.
• Honey: Natural sweetness and a hint of caramel.
• Garlic: Deepens flavor, offers antioxidant benefits.
• Ground Cumin: Earthy, warm spice with depth.
• Red Pepper Flakes: Brings a subtle heat to the dish.

Grilled Flank Steak Marinade Recipe Ingredient Quantities

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 2 pounds flank steak

How to Make this Grilled Flank Steak Marinade Recipe

1. In a medium bowl, whisk together the olive oil, soy sauce, lime juice, Worcestershire sauce, honey, minced garlic, ground cumin, ground black pepper, onion powder, and red pepper flakes until well combined.

2. Place the flank steak in a large resealable plastic bag or shallow dish.

3. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.

4. Preheat your grill to medium-high heat.

5. Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.

6. Lightly oil the grill grates to prevent sticking.

7. Grill the flank steak for 4-6 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

8. Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.

9. Slice the steak thinly against the grain to ensure tenderness.

10. Serve the sliced flank steak with your favorite sides or use it for tacos, salads, or sandwiches. Enjoy!

Grilled Flank Steak Marinade Recipe Equipment Needed

1. Medium bowl
2. Whisk
3. Measuring cups and spoons
4. Large resealable plastic bag or shallow dish
5. Grill
6. Grill brush for oiling grates
7. Tongs
8. Meat thermometer
9. Cutting board
10. Knife

FAQ

• Q: How long should I marinate the flank steak? A: For best results, marinate the flank steak for at least 2 hours, but it can be left in the marinade for up to 24 hours for maximum flavor.
• Q: Can I use this marinade for other types of meat? A: Yes, this marinade works well with other cuts of beef, as well as chicken or pork, providing a flavorful and tender result.
• Q: Is there a substitute for Worcestershire sauce? A: If you don’t have Worcestershire sauce, you can use an equal amount of balsamic vinegar for a similar depth of flavor.
• Q: Can I grill the steak if I don’t have an outdoor grill? A: Absolutely! You can use a grill pan on your stovetop, or even a broiler in your oven to cook the steak.
• Q: How do I know when the steak is done? A: Use a meat thermometer to check the internal temperature: 130°F for rare, 135°F for medium-rare, and 145°F for medium.
• Q: Do I need to let the steak rest after grilling? A: Yes, it’s best to let the steak rest for about 5-10 minutes after grilling to allow the juices to redistribute, resulting in a juicier steak.
• Q: Can I freeze the marinated steak? A: Yes, you can freeze the steak in the marinade for up to 3 months. Thaw in the refrigerator before grilling.

Grilled Flank Steak Marinade Recipe Substitutions and Variations

• Olive oil: substitute with canola oil or avocado oil.
• Soy sauce: substitute with tamari or coconut aminos for a gluten-free option.
• Lime juice: substitute with lemon juice or apple cider vinegar.
• Honey: substitute with maple syrup or agave nectar.
• Flank steak: substitute with skirt steak or hanger steak.

Pro Tips

1. For enhanced flavor absorption, score the flank steak lightly with a sharp knife before marinating. This will help the marinade penetrate deeper into the meat.

2. Consider adding fresh herbs such as cilantro or parsley to the marinade for a burst of fresh flavor and added complexity to the taste profile.

3. If possible, marinate the steak overnight (or for the maximum 24 hours) to allow the flavors to meld and intensify, resulting in a more flavorful and tender steak.

4. Use a meat thermometer to ensure perfect doneness, as cooking time can vary with grill conditions and steak thickness. Aim for 130°F (54°C) for medium-rare before resting the steak.

5. Resting the steak after grilling is crucial as it allows the juices to redistribute. Cover the steak loosely with foil while it rests to keep it warm.