Flank steak is a wonderfully flavorful cut that, when properly marinated and cooked, becomes incredibly tender and juicy. This recipe features a savory marinade packed with soy sauce, garlic, and chives, which infuses the meat with deep, mouthwatering flavors. Ideal for grilling, this flank steak is perfect for an impressive weeknight dinner or a weekend cookout with friends and family.
The marinade not only tenderizes this often tough cut but also adds a beautiful caramelized crust as it sears on the grill. With just a bit of patience and simple ingredients, this flank steak can transform into a star dish that everyone will love.
- The marinade tenderizes the flank steak, making it wonderfully juicy and flavorful.
- Quick grilling creates a perfect caramelized exterior and preserves juicy interior.
- Simple ingredients come together for a richly satisfying and versatile main dish.
Ingredients
- Flank Steak (2 Pounds): A lean and flavorful cut that benefits from marinating to enhance tenderness and depth.
- Soy Sauce (1/2 Cup): Adds rich umami and saltiness that complements the beef beautifully.
- Vegetable Oil (1/3 Cup): Helps distribute flavors evenly and prevents the steak from sticking to the grill.
- Dark Brown Sugar (2 Tablespoons): Provides a subtle sweetness that balances savory elements and aids caramelization.
- Worcestershire Sauce (1/4 Cup): Brings complex, tangy notes that deepen the marinade’s flavor profile.
- Dijon Mustard (1 teaspoon): Adds a mild tang and helps emulsify the marinade for better coating.
- Garlic Cloves (4, Minced): Infuses the meat with aromatic pungency and savory warmth.
- Fresh Chives (2 Tablespoons, Minced): Adds a fresh, mild onion flavor enhancing the marinade’s brightness.
- Ground Black Pepper (1 1/2 teaspoons): Provides subtle spiciness and balances the sweetness.
- Balsamic Vinegar (2 teaspoons): Adds pleasant acidity and depth to balance flavors.
Instructions
- Prepare the Marinade
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In a large ziplock bag or shallow dish, combine soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, chives, black pepper, and balsamic vinegar. This mixture tenderizes the steak and infuses it with layers of savory, sweet, and tangy flavors.
- Marinate the Flank Steak
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Place the flank steak into the marinade, ensuring it is fully coated. Seal or cover, then refrigerate for at least 8 hours or overnight. This slow marinating process breaks down muscle fibers, resulting in a tender, flavorful steak.
- Preheat and Prepare the Grill
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Heat your gas grill to high heat. Getting the grill hot ensures a good sear, which locks in the juices and creates a flavorful crust on the steak.
- Grill the Steak Over High Heat
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Remove the steak from the marinade and place it directly on the grill. Cook for 2 minutes per side over high heat to develop a charred crust. Quick searing helps caramelize the marinade sugars.
- Continue Cooking Over Medium Heat
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Reduce the grill to medium heat and cook the steak for an additional 7 to 10 minutes, flipping halfway through. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare. This slower cooking finishes the steak without drying it out.
- Rest the Steak
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Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and let rest for 5 to 10 minutes to allow the juices to redistribute for optimum juiciness and flavor.
- Simmer the Remaining Marinade
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Pour half of the leftover marinade into a saucepan and bring it to a simmer over medium heat. Cook for 10 minutes to ensure it is safe to use as a sauce and to intensify the flavors.
- Slice and Serve
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Slice the rested steak thinly against the grain to maximize tenderness. Drizzle some of the reduced marinade over the slices for extra moisture and flavor before serving.
- Flank steak is lean and can become tough if overcooked; aim for medium-rare for best texture.
- Marinating overnight is key to tenderizing this cut and building complex flavors.
- Always slice against the grain to shorten muscle fibers and enhance tenderness.
Storage Tips
Store leftover flank steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out the meat.
Serving Suggestions
This steak pairs wonderfully with grilled vegetables, a fresh green salad, or creamy mashed potatoes. It also works great sliced thin over rice bowls or wrapped in tortillas with your favorite toppings for casual meals.
- Use a meat thermometer to avoid overcooking and achieve perfect medium-rare doneness.
- If you don’t have dark brown sugar, substitute with light brown sugar mixed with a small drizzle of molasses.
- Allowing the marinade to simmer concentrates flavor and ensures safety by fully cooking it before drizzling over the steak.
FAQs
- Can I marinate flank steak for less than 8 hours?
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While 8 hours or overnight yields the best tenderness and flavor, marinating for at least 2 hours can still add good taste.
- What if I don’t have a grill?
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You can cook the steak on a hot cast-iron skillet or broil it under your oven’s broiler for similar results.
- How do I know when the steak is done?
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Use a meat thermometer checking for 130°F for medium-rare. The steak will continue to cook slightly as it rests.
- Can I freeze marinated flank steak?
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Yes, you can freeze the steak in marinade for up to 3 months. Thaw fully in the fridge before cooking.
- What if I prefer medium or well-done steak?
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Cooking flank steak beyond medium risks toughness. Slow-cooking or using foil during grilling can help mitigate dryness.
- Is flank steak the same as skirt steak?
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They are similar but different cuts. Flank steak is leaner with a tighter grain, while skirt steak is fattier and more marbled.
Flank Steak Marinade
Equipment
- 1 gas grill
- 1 saucepan
- 1 Meat thermometer
- 1 cutting board
Ingredients
- 2 pounds flank steak
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 2 tablespoons dark brown sugar
- 1/4 cup Worcestershire sauce
- 1 teaspoon Dijon mustard
- 4 cloves garlic minced
- 2 tablespoons fresh chives minced
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons balsamic vinegar
Instructions
- Combine soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, garlic, chives, black pepper, and balsamic vinegar in a large dish or ziplock bag.
- Add the flank steak to the marinade, cover, and refrigerate overnight or at least for all day.
- Preheat the gas grill to high heat.
- Remove steak from the marinade and grill for 2 minutes on each side over high heat.
- Reduce heat to medium and continue cooking the steak for another 7-10 minutes, flipping halfway, until it reaches an internal temperature of 130°F for medium rare.
- Remove steak from grill and rest on a cutting board, covered loosely with foil.
- Simmer half of the remaining marinade in a saucepan over medium heat for 10 minutes to make a sauce.
- Slice the steak against the grain and serve with a drizzle of the prepared sauce.
Notes
- Flank steak cooks best to medium rare for tenderness.
- Store leftovers refrigerated up to 3-4 days.
- Use a meat thermometer to ensure desired doneness.
- Marinating overnight enhances flavor and juiciness.
