Best Flank Steak Marinade Recipe

I love a Flank Steak Marinade. It’s juicy, full of flavor, and cooks up quickly on the grill or in a hot pan.

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If you’re searching for flank steak marinade, you’ve come to the right place! We’re adding some wonderful flavor and extra tenderness to this meat.

This recipe brings together bold flavors, fresh herbs, and just the right touch of sweetness to turn a lean cut of beef into a tender, mouthwatering main dish.

Flank steak is known for being a tough cut of beef if not prepared right. So let’s do it the right way, shall we? With a good marinade!

It uses a mix of balsamic vinegar, Dijon mustard, and fresh herbs to add a flavor explosion and help break down those long muscle fibers.

Just give the meat plenty of time to soak up the delicious marinade, and you’ll end up with flavorful meat that’s anything but tough.

This particular Flank Steak Marinade is one of my favorite recipes because it’s quick to throw together, and you probably already have most of the ingredients in your kitchen. Let’s jump in!

1. Tenderizes lean cuts of beef – The vinegar, mustard, and soy sauce work together to tenderize the meat and break down tough connective tissue.
2. Delicious flavors – Balsamic vinegar, fresh herbs, and garlic bring a rich, savory taste with just a hint of sweetness.
3. Perfect for many dishes – This is a great marinade recipe for steak fajitas, salads, or just served with your favorite sides.

• Balsamic vinegar
• Extra virgin olive oil
• Garlic cloves
• Soy sauce or tamari
• Dijon mustard
• Honey or maple syrup
• Sea salt
• Freshly ground black pepper
• Fresh rosemary
• Fresh thyme
• Fresh oregano
• Red chili flakes

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Prepare the Marinade:

1. In a medium bowl, whisk together the balsamic vinegar, olive oil, soy sauce, Dijon mustard, honey, garlic, salt, and pepper until well combined.

Add the Fresh Herbs:

2. Stir in the rosemary, thyme, oregano, and red chili flakes (if using). Mix gently to distribute the herbs evenly throughout the marinade.

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Marinate the Flank Steak:

3. Place the flank steak in a resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap.

Let it Rest:

4. Refrigerate the steak for at least 2 hours, ideally 6–8 hours for deeper flavor. If possible, marinate it for up to 24 hours for maximum flavor infusion.

Cook the Steak:

5. Remove the flank steak from the marinade and pat it dry with paper towels to help achieve a good sear. Grill it over high heat or sear it in a skillet over medium-high heat for 3–5 minutes per side, depending on thickness and desired doneness.

Rest and Slice:

6. Let the steak rest for 5–10 minutes before slicing. Be sure to cut it into thin strips against the grain for maximum tenderness.

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HOW LONG SHOULD I MARINATE FOR?

At least 2 hours, but for the best flavor and texture, marinate for 6–8 hours.

You can also marinate it overnight (up to 24 hours).

Just don’t go over that or it may affect the texture.

Too long a soak in the marinade can start to dissolve the meat in a bad way.

Those acids really do their job!

CAN I USE A DIFFERENT CUT OF MEAT?

Yes! This marinade works well with skirt steak, flap steak, or even chicken.

Just remember to adjust the marinating time.

Thinner cuts need less time—2 to 4 hours is plenty.

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ANY ADDITIONS?

Though I think we’ve already got some great flavor here, you can certainly add some things if you like.

• A splash of lime juice or lemon juice for extra brightness
• A dash of worcestershire sauce for a deeper savory note
• A teaspoon of brown sugar to boost the sweetness
• A bit of orange juice for a citrus twist
• A small spoon of hot sauce for a spicy kick
• A splash of fish sauce for umami flavor
• A touch of chili powder for extra spice
• A few dashes of vegetable oil to round it out
• A spoonful of sour cream stirred in after cooking as a topping
• Garnish with chopped fresh herbs like parsley or basil

ANY SUBSTITUTIONS?

I love all these ingredients! Feel free to swap a few things out.

• Red wine vinegar for balsamic vinegar
• Maple syrup instead of honey
• Tamari for soy sauce (gluten-free option)
• Dried herbs instead of fresh (1 tsp dried = 1 tbsp fresh)
• Lemon juice or lime juice in place of vinegar for a citrus-forward flavor
• Canola oil instead of olive oil

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ROOM TEMPERATURE: Cooked steak should only sit out for up to 2 hours.

Cover loosely with aluminum foil if you need to hold it before slicing.

REFRIGERATOR: Store leftover steak in an airtight container for up to 3 days.

Slice before storing for easier reheating.

FREEZER: Freeze in slices or whole in a freezer-safe bag or container for up to 2 months.

Thaw in the fridge overnight before reheating.

Flank steak marinade doesn’t need to be complicated.

With the right mix of ingredients and a little time, you can turn a tough cut of beef into something juicy, flavorful, and totally delicious.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!