Easy Flank Steak Marinade

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 01/12/22
Best grilled marinated flank steak recipe

​The Spruce Eats / Nita West

Prep: 12 hrs
Cook: 10 mins
Total: 12 hrs 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
410 Calories
22g Fat
9g Carbs
43g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 410
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 32%
Cholesterol 119mg 40%
Sodium 791mg 34%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 43g
Vitamin C 1mg 3%
Calcium 46mg 4%
Iron 3mg 17%
Potassium 585mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy marinade makes grilled flank steak the crowd-pleaser that it should be. The nice thing about flank steak is it has a thin end and a thicker end, so some can have it a little rarer, and some a little more well done. When you have a crowd with mixed tastes in their steak's depth of cooking, this dish always hits the spot.

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Ingredients

  • 4 cloves garlic, minced

  • 1/4 cup olive oil

  • 1/4 cup brown sugar

  • 2 tablespoons red wine vinegar

  • 1/4 cup soy sauce

  • 1 teaspoon Dijon mustard

  • 1 teaspoon freshly ground black pepper

  • 1 (1 1/2- to 2-pound) whole flank steak, trimmed

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for best grilled marinated flank steak
    ​The Spruce Eats / Nita West

  2. Add all the ingredients, except the flank steak and salt, into a large, zip-top freezer bag. Seal and shake to combine.

    Add ingredients to bag
    ​The Spruce Eats / Nita West

  3. Add the flank steak and reseal the bag, squeezing out most of the air. Refrigerate for at least 6 hours, but aim for marinating it overnight.

    Add steak
    ​The Spruce Eats / Nita West

  4. Preheat your grill.

    Grill
    ​The Spruce Eats / Nita West

  5. Remove the flank steak from the marinade to a large plate.

    Remove steak to plate
    ​The Spruce Eats / Nita West

  6. The excess marinade can be boiled and reserved to serve with the cooked steak.

    Excess marinade
    ​The Spruce Eats / Nita West

  7. Pat the flank steak dry with paper towels.

    Pat steak dry
    ​The Spruce Eats / Nita West

  8. Season both sides with salt and freshly ground black pepper to taste.

    Season
    ​The Spruce Eats / Nita West

  9. Brush a little oil on the grates and place the steak on the grill.

    Brush oil on
    ​The Spruce Eats / Nita West

  10. Grill over high direct heat for 5 to 6 minutes per side for medium-rare, or until it reaches your desired degree of doneness.

    Grill steak
    ​The Spruce Eats / Nita West

  11. Transfer to a clean plate and loosely cover with foil.

    Transfer to a clean plate
    ​The Spruce Eats / Nita West

  12. Let rest for 10 minutes before cutting into thin slices across the grain.

    Let rest
    ​The Spruce Eats / Nita West 

  13. Serve with your favorite sides and enjoy.

    Serve
    ​The Spruce Eats / Nita West

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Tip

  • This flank steak is best cooked over a hot charcoal fire, but it will also work on a gas grill, indoor grill pan, or broiled.