Flank Steak Marinade is full of bold, savory and sweet flavors that will transform your steak into a winning weeknight dinner! Simple pantry staples tenderize and infuse steak in a way that will have your whole family cheering. Busy weeknights don’t have to have boring dinners!
We love to grill at our home and steak is one of our favorites! This easy flank steak marinade is a total lifesaver for busy weeks. I know that on the afternoons filled with soccer, band and cheer, I’m going to need something for dinner that can be served fast. I love to make this marinade the night before; mixing all of the ingredients together into a zip top bag, placing the steak inside, setting it in my fridge and forgetting about it until dinner time the next day! Nothing is easier than a meal I don’t have to think about and this one is beyond delicious!
Why I LOVE this recipe!
- Ready in minutes – Just mix and marinate. It’s truly that simple!
- Family friendly – The bold flavors in this marinade are so delicious! It makes the steak the perfect star of any weeknight dinner, but it can also be used as the start to any steak-forward meal. See some of my suggestions at the bottom of this post for what NEW meals you could make if you happen to have any steak leftovers!
- Perfect for grilling, pan-searing or oven-cooking – Choose your favorite cooking method!
- Tenderizes the meat – This marinade has 3 different ingredients that are all great meat tenderizers; the red wine vinegar, soy sauce and Worcestershire sauce.
Recipe Notes
This Flank Steak Marinade recipe is as simple as promised! Just toss all the ingredients together and let it marinate for a family friendly steak dinner.
In this section I am going to go through a few tips and tricks I use for how to make this simple flank steak marinade to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- 2 lbs flank steak
- Olive oil – You can sub for any mild-flavored oil you prefer, including vegetable oil and avocado oil.
- Red wine vinegar
- Soy sauce – Tamari or coconut aminos could be used as a gluten free option.
- Worcestershire sauce
- Honey – You could substitute with maple syrup.
- Garlic – Fresh-pressed garlic is always my preference, but minced garlic in a jar would be a great time-saver. You could even use garlic powder if you’re in a pinch.
- Fresh parsley
- Seasonings: salt, pepper, dried thyme
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Marinade– If you enjoy a bit of heat in your marinades, you could add diced or minced fresh jalapeno. Subbing hot honey for the honey, would also add to the spice level.
- Citrusy Marinade – A squeeze of fresh lime juice would add a bright note to this marinade. Citrus juice is also another ingredient to help tenderize the flank steak.
- Herbacious Marinade – You don’t want the herbs to take over the flavor of this marinade, but if you enjoy a variety of herbs, go ahead and chop up some additional herbs to sprinkle in. Basil, rosemary or cilantro would all be great options!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make the best flank steak marinade.
Add all marinade ingredients to a gallon sized zip top bag.
Add flank steak to the bag and seal.
Make sure all sides of the flank steak are coated with the marinade. Chill for at least 20 minutes or up to overnight.
Cook flank steak as desired; baked, grilled or in a cast iron skillet on the stove top.
Let flank steak rest for 10 minutes before slicing.
Cut into thin slices, against the grain.
Recipe Tips
- Don’t skip the marinating time – Marinating time is the difference-maker of any good marinade. It infuses so much flavor into the steak and also helps to tenderize. The longer, the better!
- Check the temp – Rare, medium-rare, medium, well done. There are so many options and everyone has a personal preference! The best way to get the most accurate cooking is by using a meat thermometer. Take a look at my Steak Doneness Chart (by internal temperature) in the Recipe Card below.
- Allow the steak to rest after cooking – Allow the steak to rest for 5 minutes after cooking is complete. This gives the juices time to settle back into the meat. If you cut into it too soon, juices will escape and take some of the flavor and moistness with it!
- Slice against the grain – Make the slices against the grain when cutting. This shortens the muscle fibers in the steak, making a more chewable, tender bite!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Marinate in advance – Making this marinade in advance really works in your favor! The longer the steak marinates, the more tender it is and the more bold the flavor will be.
- Prep marinade – You can prep the marinade itself up to 2 days in advance. Seal it in an airtight container. Add the flank steak up to 24 hours in advance of cooking.
Freezer Meal Instructions
Making this marinated flank steak recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place all marinade ingredients into gallon size freezer bag.
- Add flank steak to bag, seal and ensure all sides of the steak are coated with the marinade.
- Place in freezer up to 3 months.
How to Freeze Marinated Flank Steak After Cooking
- Allow flank steak to cool.
- Place in airtight container or freezer bag and place in freezer up to 3 months.
- When ready to serve, remove from freezer and allow to thaw in refrigerator overnight, then reheat on the stove.
What to Serve with the Best Marinated Flank Steak
Since this protein based dinner has delicious savory and sweet flavors, it will pair well with ANY of your favorite side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Sautéed Mushrooms with Garlic Butter
- Garlic Smashed Potatoes– These are our family favorite side!
- Steakhouse Style House Salad
- White Cheddar Broccoli Mac and Cheese
- Crispy Roasted Brussel Sprouts– 5 Flavor Options!
- Corn Casserole– This is so easy and you won’t believe how good it tastes!
Easy Marinated Flank Steak Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Flank Steak Caesar Salad with Pasta – If you’ve never added pasta to a salad, now is the perfect time to try it! Make a traditional caesar salad, add about 1 cup of cooked penne or bowtie pasta (cool it under running water after cooking), then add your leftover steak, cut into bite-size pieces. You can take a look at this Caesar Pasta Salad recipe for more tips and inspiration.
- Steak Fried Rice – Cut leftover steak into smaller, bite-sized pieces and add it into your favorite fried rice recipe. This is my favorite version Steak Fried Rice
- Steak Toasted Sub Sandwich– Open sub or hoagie rolls and spread butter and a dash of garlic salt onto each side and toast in the oven for a few minutes. Take out of the oven and layer bite-size pieces of your leftover steak and sliced provolone cheese. You could even sauté some sliced onions. Place the rolls back into the oven until the cheese is melted.
- Loaded Steak Stuffed Potatoes – Chop up leftover steak and add it to a baked potato filled with your favorite toppings! For tips & topping suggestions Stuffed Baked Potatoes recipe
Recipe FAQ’s
Why is my steak dry?
The most common reason steak becomes dry is from overcooking. Even the best marinade can’t keep a steak from drying out when it’s been cooked too long. The best way to cook to your preferred level of doneness is to use a meat thermometer
Is there a specific way to cut flank steak?
Yes, you definitely want to slice flank steak against the grain. This will shorten the muscle fibers, making it more chewable.
More EASY Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy steak recipes here, or see a few of our readers favorite recipes below.
- Pepper Steak Stir Fry– Better than take out!
- Green Chile Chicken
- Million Dollar Ravioli– Up your pasta game with this one!
- Crock Pot Steak Bites
- Smothered Chicken and Rice– Everyone will want seconds!
Flank Steak Marinade
Ingredients
- 2 pounds flank steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
Instructions
- Combine all ingredients in a gallon sized zip top bag, or large container. Mix.
- Add flank steak and make sure that all sides of the flank steak are coated with the marinade. Chill for at least 20 minutes, up to overnight.
- Cook flank steak as desired:– Bake at 425F for 13-17 minutes.– Grill over medium heat for 6-7 minutes per side– Cook in a cast iron skillet over medium heat for 7-8 minutes per side.Cooking times are approximate. Please use a meat thermometer to cook to desired doneness. Refer to doneness chart below.
- Let rest 10 minutes. Garnish with additional chopped parsley and cut into thin slices against the grain to serve.
Recipe Notes
- Rare: 120–125°F – Cool red center
- Medium Rare: 130–135°F – Warm red center
- Medium: 140–145°F – Warm pink center
- Medium Well: 150–155°F – Slightly pink center
- Well Done: 160°F and above – Little or no pink
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