Best Flank Steak Marinade Recipe

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

Course Main Course

Cuisine American

Keyword Flank Steak Marinade

Prep Time 10

Cook Time 12

Marinating Time 8

Servings servings

Calories 483kcal

Author Dana DeVolk

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.

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.