1. Introduction to the Recipe
When it comes to steak, few cuts are as flavorful and versatile as flank steak. But because it’s naturally lean and fibrous, it can easily become tough if not prepared properly. That’s where a great flank steak marinade comes in. This recipe is designed to not only infuse your steak with deep, rich flavor but also tenderize it to perfection.
This flank steak marinade balances salty, sweet, tangy, and umami elements. Low-sodium soy sauce delivers the base umami punch, while brown sugar adds subtle sweetness and helps caramelize the meat’s exterior during cooking. Olive oil ensures moisture, while Dijon mustard and Worcestershire sauce add complexity. Garlic, black pepper, and apple cider vinegar round out the marinade with sharp and aromatic notes.
Whether you’re firing up the grill, searing in a cast iron skillet, or broiling in the oven, this marinade guarantees a juicy, well-seasoned steak with a beautiful char. It’s also incredibly easy—just whisk everything together, marinate, and cook.
If you’re new to grilling flank steak, you might want to read this guide to perfectly grilled steak by Serious Eats. For slicing tips, check out how to carve flank steak against the grain.
This recipe works beautifully not only for steak lovers but also for meal preppers, taco night fans, and BBQ enthusiasts. Once you try this flavorful marinade, you’ll want to use it again and again—for flank steak, skirt steak, or even chicken.
2. Basic Recipe: Ingredients and Instructions
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Best Flank Steak Marinade for Tender, Juicy Grilled Steak
Description
This flank steak marinade brings bold, savory flavor and ensures a tender, juicy steak every time—perfect for grilling or pan-searing.
Ingredients
- ¾ cup low-sodium soy sauce
- ¼ cup olive oil
- ¼ cup packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon ground black pepper
- 2 teaspoons chopped garlic (about 2 cloves)
- 1½ pounds flank steak
Instructions
- Make the Marinade
In a medium bowl, whisk together soy sauce, olive oil, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, black pepper, and chopped garlic until fully combined. - Marinate the Steak
Place the flank steak in a large zip-top bag or shallow container. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the container and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness. - Preheat Your Grill or Pan
When ready to cook, remove the steak from the marinade and let it sit at room temperature for 20–30 minutes. Preheat a grill or heavy skillet over medium-high heat. - Grill or Sear the Steak
Grill or pan-sear the flank steak for 4–6 minutes per side for medium-rare, depending on thickness. Use a meat thermometer if needed—130–135°F for medium-rare. - Rest and Slice
Transfer the cooked steak to a cutting board and let rest for 5–10 minutes. Slice thinly against the grain to maximize tenderness. - Serve and Enjoy
Serve hot with your favorite sides—try chimichurri, grilled vegetables, or a crisp salad.
Notes
Don’t skip resting time. This helps juices redistribute.
For a deeper flavor, marinate for up to 24 hours.
Always slice flank steak against the grain to avoid toughness.
Leftovers make great taco or sandwich fillings.
3. Advanced Techniques
Score the Flank Steak Before Marinating
Scoring the steak (shallow diagonal cuts) allows the marinade to penetrate more deeply into the meat. Make criss-cross cuts about â…› inch deep on both sides of the steak before marinating.
Use Vacuum Sealing for Maximum Flavor Infusion
If you have a vacuum sealer, sealing the steak with marinade accelerates absorption and reduces marinating time to just 1 hour. The vacuum pulls the marinade into the meat fibers.
Reserve Some Marinade for a Finishing Sauce
Before marinating the steak, set aside a few tablespoons of the marinade. Simmer this separately in a small pan and drizzle over the cooked steak as a sauce—it intensifies flavor and adds moisture.
Reverse Searing for Even Doneness
For thick flank steaks, try reverse searing: bake the steak in a 275°F oven until it reaches 110°F internally, then finish with a quick sear on a hot grill or pan. This ensures even cooking and a perfect crust.
Add Fresh Herbs for an Extra Layer
Chopped rosemary, thyme, or oregano can be added to the marinade for a fresh herbaceous twist. Add just before marinating for maximum aroma without overpowering the base flavors.
4. Storage, Shelf Life, and Maintenance Tips
Refrigerator Storage (Cooked)
Leftover cooked flank steak can be stored in an airtight container in the fridge for up to 4 days. Slice before storing to make reheating easier.
Freezing the Marinade
You can make and freeze the marinade for up to 3 months. Store in a zip-top bag and thaw in the fridge overnight when ready to use.
Freezing Steak in Marinade
Combine steak and marinade in a freezer-safe bag and freeze raw. Thaw in the fridge overnight before grilling. This is perfect for meal prepping.
Reheating Leftover Steak
Reheat slices gently in a skillet over medium-low heat with a splash of beef broth or water to retain moisture. Avoid microwaving, as it can dry the meat out.
Marinating Time Limits
While overnight marinating is ideal, don’t exceed 24 hours, or the acids may start to break down the meat too much, resulting in a mushy texture.
5. Dietary Adaptations and Substitutions
Gluten-Free Flank Steak Marinade
Use gluten-free tamari or coconut aminos instead of soy sauce, and make sure Worcestershire sauce is certified gluten-free (some brands contain malt vinegar).
Low-Sodium Option
Stick with low-sodium soy sauce, or dilute it with water (½ cup soy sauce, ¼ cup water). Reduce or skip the salt and use herbs to boost flavor.
Paleo and Whole30 Compliant
Replace soy sauce with coconut aminos, omit the brown sugar, and use compliant Dijon mustard. This keeps it flavorful but within dietary guidelines.
Sugar-Free Version
Skip the brown sugar or use a sugar-free brown sugar substitute (like Swerve). You’ll still get umami from the soy and tang from the vinegar.
Keto-Friendly Modification
This marinade is almost keto as-is. Just reduce the brown sugar or use a keto-approved sweetener. Pair with low-carb sides like cauliflower mash or grilled asparagus.
6. FAQs About the Recipe
Can I use this marinade for other cuts of beef?
Absolutely! This marinade works well for skirt steak, hanger steak, and even sirloin. Adjust marinating time based on thickness—thinner cuts need less time.
What if I don’t have Dijon mustard?
You can substitute with regular yellow mustard or spicy brown mustard. Dijon adds a subtle tang and emulsifies the marinade, but other types still work well.
How do I tell when flank steak is done?
Use a meat thermometer. For medium-rare, aim for 130–135°F. Always rest the steak before slicing so juices redistribute.
Can I cook the steak indoors without a grill?
Yes! A cast-iron skillet or grill pan works great. Sear on high heat for 4–6 minutes per side and finish in the oven if needed.
Is marinating necessary?
Technically, you can season and cook flank steak without marinating, but marinating adds both flavor and tenderness—especially for lean cuts like this.
7. Conclusion & Final Thoughts
This flank steak marinade is a go-to recipe for turning a tough cut of meat into a restaurant-worthy dish. With its bold flavor profile and simple ingredients, it delivers consistently tender, juicy results every time.
Whether you’re grilling for a summer BBQ, prepping steak for taco night, or slicing it over a salad, this marinade adapts beautifully to different cooking styles and cuisines. It’s budget-friendly, quick to prepare, and makes a noticeable difference in both taste and texture.
And the best part? It’s fully customizable. Add more garlic for a punchier profile, increase the vinegar for more tang, or incorporate your favorite herbs and spices to personalize the flavor. It’s easy to scale, store, and make ahead—ideal for meal prepping or weeknight dinners.
If you’ve been skipping over flank steak at the butcher counter, it’s time to give it another look. With the right marinade and a few simple cooking tips, you can transform this affordable cut into the centerpiece of an unforgettable meal.