Description
This flank steak marinade brings bold, savory flavor and ensures a tender, juicy steak every time—perfect for grilling or pan-searing.
Ingredients
Scale
- 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.