If you’re looking for a foolproof way to transform an affordable cut of beef into a tender, juicy, and flavor-packed meal, this Marinated Flank Steak recipe is the answer.
A savory blend of soy sauce, Worcestershire sauce, garlic, Dijon mustard, and citrus creates a balanced marinade that infuses every bite with bold flavor while helping to tenderize the meat.
Perfect for backyard grilling, weeknight dinners, or weekend gatherings, this steak cooks quickly and slices beautifully for serving.
Enjoy it as a main course with your favorite sides, or slice it thin and use it in tacos, fajitas, sandwiches, salads, or grain bowls for a versatile meal the whole family will love.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 2 hours 5 minutes
Total Time: 2 hours 25 minutes
Servings: 6
Ingredients
For the Marinade
- 1/2 cup vegetable oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
For the Steak
- 1 (1 1/2-pound) flank steak
Directions
- In a medium bowl, whisk together the vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and black pepper until fully combined.
- Place the flank steak in a large glass baking dish or resealable plastic bag. Pour the marinade over the steak and turn to coat all sides evenly.
- Cover and refrigerate for at least 2 hours. For even deeper flavor and tenderness, marinate for up to 12 hours.
- When ready to cook, preheat an outdoor grill to medium-high heat and lightly oil the grill grates.
- Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
- Grill the flank steak for approximately 5 minutes per side, or until it reaches your preferred level of doneness.
- Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
- Slice thinly against the grain and serve immediately.
Chef’s Notes
- For maximum tenderness, always slice flank steak against the grain.
- A longer marinating time develops deeper flavor without requiring additional seasonings.
- This recipe is excellent for fajitas, steak salads, sandwiches, wraps, and rice bowls.
- If using a grill pan or cast-iron skillet indoors, cook over high heat to achieve a flavorful crust.
- Allowing the steak to rest before slicing helps retain its juices and keeps every bite tender.