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This Flank Steak Marinade turns an affordable cut into the most tender, flavorful steak with a balsamic, garlic, and fresh herb blend that does all the work for you. I whipped this up before a summer cookout when I needed an easy main, and it had everyone asking for the recipe by the second bite. If you love our carne asada, this flank steak marinade belongs in your grilling rotation.
A quick balsamic and herb marinade tenderizes the flank steak and packs it with savory, tangy flavor in just a couple of hours.
Flank Steak Marinade Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 22 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 483kcal
- 🌶️ Flavor Profile: Savory, tangy, herby
- ✋ Difficulty: Easy, on par with our Mississippi steak bites
Quick Answer
Whisk together balsamic vinegar, olive oil, garlic, soy sauce, dijon mustard, honey, fresh herbs, and seasonings. Add the flank steak to a bag with the marinade and refrigerate for at least 2 hours or overnight. Grill over high heat, rest, then slice thinly against the grain.
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Why This Recipe Works
Click to see the technique science
- Balsamic and acid tenderize. The vinegar gently breaks down the flank steak so it grills up tender instead of tough.
- Oil carries the flavor. Olive oil helps the herbs and garlic cling to the meat and keeps it juicy on the grill.
- Honey balances and browns. A touch of honey rounds out the tang and helps the steak caramelize beautifully.
- Fresh herbs make it shine. Rosemary, thyme, and oregano give this flank steak marinade a fresh, savory depth.
- Slicing against the grain. Cutting thin slices across the muscle fibers is the secret to a tender bite every time.
Why You’ll Love This Recipe
- It turns an affordable cut into a tender, restaurant quality steak.
- The marinade comes together in minutes with pantry and herb staples.
- It is perfect for grilling season, meal prep, salads, tacos, and more.
Key Ingredients
Here is what makes this flank steak marinade so good. Simple, bold ingredients.
- Flank Steak: A lean, flavorful cut that soaks up marinade beautifully and grills fast.
- Balsamic Vinegar: Adds tang and tenderizes the meat as it marinates.
- Soy Sauce: Brings savory, salty depth to the marinade.
- Honey and Dijon: Balance the acid and help the steak caramelize on the grill.
- Fresh Herbs and Garlic: Rosemary, thyme, oregano, and garlic give it fresh, savory flavor.
See recipe card for exact quantities.
Variations and Substitutions
This flank steak marinade is easy to adapt.
- Different cuts: Use the same marinade on skirt steak, sirloin, or chicken.
- Spicy: Add extra red chili flakes or a dash of hot sauce.
- Citrus: Swap some balsamic for lime or orange juice for a brighter marinade.
- Dried herbs: Use 1 teaspoon each of dried herbs if you do not have fresh.
- Make it a meal: Slice it over a salad or into our taco bar.
How to Make Flank Steak Marinade
- In a bowl, whisk together the balsamic vinegar, olive oil, garlic, soy sauce, dijon, honey, herbs, and seasonings.
- Add the flank steak to a bag with the marinade and refrigerate at least 2 hours or overnight.
- Grill the steak over high heat about 5 to 6 minutes per side to medium rare.
- Rest the steak 10 minutes, then slice thinly against the grain and serve.
Recipe Tips & Tricks
- Marinate at least 2 hours for flavor, but overnight gives the best results.
- Do not marinate past 24 hours or the acid can make the texture mushy.
- Bring the steak to room temperature before grilling for even cooking.
- Grill over high heat for a good sear and nice grill marks.
- Rest before slicing so the juices redistribute and stay in the meat.
- Slice against the grain in thin strips for the most tender bite.
Serving Ideas and Suggestions
This flank steak marinade makes a versatile main that works for so many meals. Serve the sliced steak with grilled vegetables and potatoes for a classic cookout plate.
It is also fantastic sliced over a salad, tucked into tacos, or piled onto sandwiches and grain bowls. Leftovers are just as good the next day.
For a full grilled spread, serve it alongside our mahi fish tacos or a batch of Mississippi steak bites for a meaty feast.
Flank Steak Marinade FAQs
Marinate flank steak in this flank steak marinade for at least 2 hours, but overnight gives the best flavor and tenderness. Do not go past 24 hours or the acid can make the meat mushy.
Yes. This flank steak marinade works beautifully on skirt steak, sirloin, flat iron, and even chicken or pork. Adjust the marinating time for thicker cuts.
Grill the marinated flank steak over high heat for about 5 to 6 minutes per side for medium rare, then rest and slice thinly against the grain.
Yes. You can mix the flank steak marinade up to 3 days ahead and store it in the fridge, or freeze the steak right in the marinade for an easy future meal.
Flank steak has long muscle fibers, so slicing against the grain shortens them and gives you a tender bite. Slicing with the grain makes even a well marinated steak chewy.
Absolutely. Add the steak and this flank steak marinade to a freezer bag and freeze for up to 3 months. Thaw in the fridge, and it marinates as it defrosts.
Firing up the grill? Try our grilled mahi fish tacos next.
Firing up the grill or smoker? Make these smoked chicken legs.
Flank Steak Marinade
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 garlic cloves finely minced or crushed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1/4 teaspoon red chili flakes
- 2 pounds flank steak
Instructions
- In a medium bowl, whisk together the balsamic vinegar, olive oil, garlic, soy sauce, Dijon mustard, honey, salt, and pepper until well combined.1/3 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 2 garlic cloves, 2 tablespoons soy sauce or tamari, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
- Stir in the rosemary, thyme, oregano, and red chili flakes (if using). Mix gently to distribute the herbs evenly throughout the marinade.2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 1 tablespoon fresh oregano, 1/4 teaspoon red chili flakes
- 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.2 pounds flank steak
- 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.
- 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.
- Let the steak rest for 5–10 minutes before slicing. Be sure to cut it into thin strips against the grain for maximum tenderness.
Notes
- Always slice against the grain for the most tender bites.
- Use a meat thermometer to check for doneness—135°F for medium-rare.
- Let the steak rest before slicing to keep the juices in.
- Pat the steak dry with paper towels before cooking for a better sear.
- Use a large cast iron skillet or hot side of the grill for the best crust.
- Double the marinade and save some as a reserved marinade for drizzling over the top.
Nutrition
Love This Recipe?
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Tried it for my first flank steak ever and it was DELICIOUS! I love how it just enhances the natural steak flavor instead of overpowering them. We grilled it and it was awesome.