Marinated Flank Steak Recipe

For as long as I can remember, the smell of marinated flank steak sizzling on the grill has been synonymous with summer gatherings and family celebrations. This isn’t just any steak recipe; it’s the steak recipe that has graced our tables for decades, passed down and cherished for its incredible flavor and simplicity. With just five pantry-staple ingredients creating a marinade that works magic, this flank steak is consistently juicy, tender, and bursting with a sweet and savory profile that everyone, from the pickiest eaters to the most discerning palates, absolutely loves. It’s the kind of dish that disappears quickly, leaving everyone asking for seconds and the recipe. Trust me, once you try this marinated flank steak, it will become a staple in your own kitchen, perfect for weeknight dinners or weekend barbecues alike. Get ready to experience a flavor sensation that’s both effortless and unforgettable.

Ingredients

This recipe’s beauty lies in its simplicity. With just a handful of ingredients, you can create a marinade that transforms a humble flank steak into a culinary masterpiece. Here’s what you’ll need:

• 1 cup Vegetable or Canola Oil: The foundation of our marinade, vegetable or canola oil serves a crucial purpose beyond just adding moisture. These neutral oils help to emulsify the marinade, ensuring all the flavors bind together and coat the steak evenly. They also aid in heat transfer during grilling, contributing to a beautifully seared exterior. You can use other neutral oils like grapeseed oil or sunflower oil as well. Olive oil is generally not recommended for high-heat grilling due to its lower smoke point, but for marinating purposes, in a pinch, a light olive oil could be used, although it might slightly alter the flavor profile.
• 1 cup Low-Sodium Soy Sauce: Soy sauce is the umami powerhouse of this marinade. It provides a savory depth that complements the sweetness of the peach juice and the aromatics of the onion and parsley. Using low-sodium soy sauce is key to controlling the saltiness of the final dish. Regular soy sauce can be quite salty, and with a cup in the marinade, it could easily overpower the other flavors and make the steak too salty. If you only have regular soy sauce on hand, you can dilute it slightly with water, or even better, consider using a bit less and tasting the marinade before adding the steak. For those seeking gluten-free alternatives, tamari or coconut aminos can be excellent substitutes, though they will impart slightly different flavor nuances. Tamari is very similar to soy sauce in flavor but is typically gluten-free, while coconut aminos is sweeter and less salty, which might require a slight adjustment to the peach juice quantity if you prefer a less sweet marinade.
• 1 cup Peach Juice or Peach Nectar: Here’s the secret ingredient that elevates this marinade from good to extraordinary. Peach juice, or peach nectar, brings a subtle sweetness and a fruity tang that perfectly balances the savory soy sauce and the richness of the steak. The natural sugars and acids in peach juice also act as a tenderizer, helping to break down the muscle fibers of the flank steak, resulting in a more tender and melt-in-your-mouth texture. If you can’t find peach juice or nectar, you can experiment with other fruit juices like pineapple juice or orange juice. Pineapple juice is a particularly potent tenderizer due to an enzyme called bromelain, so if you use it, be mindful not to marinate for too long (stick to the shorter end of the 3-6 hour range) to avoid the steak becoming mushy. Orange juice provides a bright, citrusy note, which can also be delicious. Apple juice or pear juice could be milder alternatives if you prefer a less pronounced fruit flavor.
• 2 Tablespoons Dried Minced Onion: Dried minced onion adds a convenient and concentrated onion flavor to the marinade. It rehydrates in the liquid, releasing its pungent aroma and savory notes, infusing the steak with a subtle oniony depth. If you prefer fresh onion, you can substitute about ¼ cup of finely minced fresh onion. However, dried minced onion has a more concentrated flavor and disperses more evenly throughout the marinade, making it a great choice for this recipe. Onion powder is another alternative, but it can sometimes clump in liquid, so ensure it’s well dissolved.
• 2 Tablespoons Dried Parsley Flakes: Dried parsley flakes provide a touch of herbaceous freshness and visual appeal to the marinade. While dried parsley is convenient and readily available, fresh parsley can also be used for a brighter, more vibrant flavor. If using fresh parsley, use about ¼ cup of chopped fresh parsley and add it towards the end of the marinade time to preserve its fresh flavor. Other dried herbs like oregano, thyme, or rosemary could also be added in small amounts for different flavor profiles, but parsley keeps the flavor profile classic and versatile.
• 1 Flank Steak (Approximately 2-3 pounds): The star of the show! Flank steak is the perfect cut for this marinade. It’s a relatively lean cut of beef that is known for its robust flavor and fibrous texture. Marinating flank steak is essential to tenderize it, as it can be a bit tougher if cooked without marination. When purchasing flank steak, look for a piece that is about ¾ to 1 inch thick and has good marbling (flecks of fat within the muscle). A good quality flank steak will have a deep red color and feel firm to the touch. Flank steak is also sometimes labeled as “London Broil,” though technically London Broil refers to a cooking method, not a specific cut of beef, and can sometimes be made with top round or flank steak. Make sure you are getting actual flank steak for this recipe.

Instructions

Preparing this marinated flank steak is incredibly straightforward. The magic happens during the marinating process, and the grilling is quick and easy. Here’s a step-by-step guide to ensure perfect results every time:

1. Prepare the Marinade: Start by grabbing a large zip-top bag – gallon-sized works best to accommodate the flank steak and marinade comfortably. Alternatively, you can use a shallow dish or container, but a zip-top bag allows for better contact between the marinade and the steak, especially if you lay it flat in the fridge. Pour the vegetable or canola oil into the bag, followed by the low-sodium soy sauce and the peach juice or nectar. Add the dried minced onion and dried parsley flakes.
2. Combine and Mix: Seal the zip-top bag and gently massage it to combine all the marinade ingredients. You want to ensure the dried onion and parsley are well distributed throughout the liquid. If using a dish, whisk the marinade ingredients together until well combined.
3. Marinate the Flank Steak: Open the zip-top bag and carefully place the flank steak inside. Seal the bag, removing as much air as possible. This helps the marinade coat the steak more effectively. If using a dish, place the steak in the dish and pour the marinade over it, ensuring it’s mostly submerged. For both methods, lay the bag or dish flat in the refrigerator. This ensures even marination of the steak, as it will be consistently exposed to the marinade.
4. Marinating Time: Marinate the flank steak for 3 to 6 hours in the refrigerator. The minimum marinating time is 3 hours to allow the flavors to penetrate the steak and for the tenderizing action of the peach juice and soy sauce to work its magic. Marinating for longer, up to 6 hours, will deepen the flavor even more, but it’s generally not recommended to marinate flank steak much longer than 6 hours, especially with fruit juice in the marinade, as it could start to break down the meat fibers too much, resulting in a slightly mushy texture. If you need to marinate it for a shorter time, even 2 hours will provide noticeable flavor improvement, but aim for at least 3 hours for optimal results.
5. Prepare for Grilling: About 20 minutes before you plan to grill, remove the flank steak from the refrigerator. This allows the steak to come closer to room temperature, which helps it cook more evenly on the grill. While the steak is resting, preheat your grill to high heat. For a gas grill, this usually means setting all burners to high. For a charcoal grill, prepare a hot fire with the coals piled mostly to one side for direct heat grilling and an area of indirect heat if needed for resting or if the steak cooks too quickly.
6. Clean and Oil Grill Grates: Ensure your grill grates are clean before you start grilling. Use a grill brush to remove any debris from previous grilling sessions. Once clean, lightly oil the grates. This prevents the steak from sticking and ensures those beautiful grill marks. You can use a paper towel dipped in vegetable oil and tongs to carefully wipe the grates.
7. Grill the Flank Steak: Carefully place the marinated flank steak on the hot grill grates. Discard the marinade – do not reuse it, as it has been in contact with raw meat. Let the steak sear undisturbed for 3-4 minutes. This will create a flavorful crust and those desirable grill marks. After 3-4 minutes, flip the steak to the other side using tongs (avoid piercing the steak with a fork, as this releases juices). Cook for another 3-4 minutes on the second side.
8. Check for Doneness: The grilling time will depend on the thickness of your flank steak and your desired level of doneness. For rare, aim for an internal temperature of 125 to 130°F (52-54°C). For medium-rare, it’s 140°F (60°C). For medium, it’s 150°F (66°C). Use a meat thermometer inserted into the thickest part of the steak to check the temperature. If you don’t have a thermometer, you can use the finger test for doneness, but a thermometer is always more accurate. Flank steak is best served medium-rare to medium, as it can become tougher if overcooked.
9. Rest the Steak: Once the steak reaches your desired doneness, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Resting is crucial for juicy and tender steak. During resting, the muscle fibers relax, and the juices redistribute throughout the steak, resulting in a much more flavorful and tender final product. Do not skip this step!
10. Slice Against the Grain: After resting, it’s time to slice the flank steak. This is a key step for flank steak, as it has prominent muscle fibers. Identify the direction of the grain (the lines running along the steak). Using a sharp knife, slice the steak thinly against the grain, meaning perpendicular to the direction of the fibers. Slicing against the grain shortens the muscle fibers, making the steak incredibly tender and easier to chew. Serve immediately and enjoy!

Nutrition Facts

Based on the recipe as provided, here are the approximate nutrition facts per serving:

• Servings: 6
• Calories: 159 per serving

Please note that these are estimates and can vary based on the specific ingredients used, the size of the flank steak, and portion sizes. These values are likely for the marinade only and do not include the nutritional content of the flank steak itself. For a more accurate nutritional breakdown, you can use online nutrition calculators, inputting the specific brands and quantities of ingredients you use, and consider adding the nutritional information for the flank steak separately.

Preparation Time

This recipe is wonderfully quick to prepare, with most of the time being hands-off marinating:

• Prep Time: 5 minutes (primarily for measuring and mixing the marinade)
• Cook Time: 8 minutes (grilling time, can vary slightly based on desired doneness and grill temperature)
• Total Time: 13 minutes (excluding marinating time) + 3-6 hours marinating time

How to Serve Marinated Flank Steak

Marinated flank steak is incredibly versatile and can be served in countless delicious ways. Here are some popular and delightful serving suggestions:

• Classic Grilled Steak Dinner:
  • Serve slices of marinated flank steak as the centerpiece of your meal.
  • Pair it with classic steakhouse sides like:
    • Creamy mashed potatoes: The richness of mashed potatoes complements the savory steak beautifully.
    • Roasted asparagus or broccoli: Add some green vegetables for a balanced meal.
    • Grilled corn on the cob: Perfect for summer barbecues.
    • A fresh garden salad: Provides a light and refreshing counterpoint to the steak.
• Flank Steak Tacos or Fajitas:
  • Thinly sliced marinated flank steak is fantastic in tacos and fajitas.
  • Serve with warm tortillas (corn or flour), and an array of toppings such as:
    • Salsa: Pico de gallo, salsa verde, or your favorite homemade or store-bought salsa.
    • Guacamole or avocado slices: Adds creamy richness.
    • Sour cream or Greek yogurt: Provides a cool and tangy element.
    • Shredded cheese: Monterey Jack, cheddar, or cotija cheese.
    • Pickled onions or jalapeños: For a tangy and spicy kick.
    • Lime wedges: Essential for squeezing over the tacos or fajitas.
• Flank Steak Salad:
  • Transform your marinated flank steak into a hearty and flavorful salad.
  • Slice the steak and arrange it over a bed of mixed greens.
  • Add your favorite salad components such as:
    • Grilled or roasted vegetables: Bell peppers, onions, corn, zucchini.
    • Cherry tomatoes or grape tomatoes: For sweetness and acidity.
    • Cucumbers: For coolness and crunch.
    • Red onion: For a bit of bite.
    • Crumbled blue cheese or feta cheese: Adds salty and tangy notes.
    • A flavorful vinaigrette dressing: Balsamic vinaigrette, chimichurri vinaigrette, or a honey-mustard vinaigrette would all pair well.
• Flank Steak Sandwiches or Wraps:
  • Create delicious sandwiches or wraps with marinated flank steak.
  • Use crusty bread, ciabatta rolls, or wraps.
  • Layer with:
    • Caramelized onions: Adds sweetness and depth of flavor.
    • Roasted red peppers: For sweetness and smoky flavor.
    • Provolone or Swiss cheese: Melty and complementary cheeses.
    • Arugula or spinach: For peppery greens.
    • Horseradish sauce or aioli: Adds creamy and flavorful sauces.
• Asian-Inspired Bowls:
  • Give your marinated flank steak an Asian twist.
  • Serve slices of steak over rice or noodles.
  • Add stir-fried or steamed vegetables like:
    • Broccoli florets:
    • Snap peas:
    • Carrots:
    • Bell peppers:
    • Mushrooms:
  • Drizzle with:
    • Teriyaki sauce:
    • Sesame ginger dressing:
    • Peanut sauce:
  • Garnish with sesame seeds, chopped scallions, and cilantro.

Additional Tips for Perfect Marinated Flank Steak

To ensure your marinated flank steak is always a success, keep these helpful tips in mind:

1. Don’t Over-Marinate: While marinating is crucial for flavor and tenderness, avoid marinating flank steak for too long, especially with fruit juices in the marinade. The acids in the fruit juice can break down the meat fibers excessively if marinated for too long, resulting in a mushy texture. Stick to the recommended 3-6 hour window for this recipe.
2. Pat the Steak Dry Before Grilling: Before placing the steak on the grill, pat it dry with paper towels. This helps to remove excess moisture and allows for a better sear and those desirable grill marks to form. Excess moisture can steam the steak instead of searing it.
3. Use a Meat Thermometer: For perfectly cooked steak every time, invest in a meat thermometer. It takes the guesswork out of grilling and ensures you reach your desired level of doneness without overcooking or undercooking. Insert the thermometer into the thickest part of the steak to get an accurate reading.
4. Let the Steak Rest Properly: Resting the steak after grilling is just as important as the grilling itself. Don’t be tempted to slice into it immediately. Allowing the steak to rest for 5-10 minutes, tented with foil, allows the juices to redistribute throughout the steak, resulting in a much juicier and more flavorful final product.
5. Experiment with Marinade Variations: While this classic recipe is fantastic as is, feel free to experiment with variations to suit your taste. You can add a splash of Worcestershire sauce to the marinade for extra depth, a pinch of red pepper flakes for a hint of heat, or a clove of minced garlic for added aromatics. You can also try different fruit juices, herbs, or spices to create your own signature marinade.

Frequently Asked Questions (FAQ) About Marinated Flank Steak

Here are some common questions people ask about making marinated flank steak:

Q: Can I marinate the flank steak overnight?

A: While you can marinate flank steak for longer than 6 hours, it’s generally not recommended to marinate it overnight, especially with a fruit juice-based marinade like this one. The acids in the fruit juice can break down the meat fibers too much over an extended period, potentially making the steak mushy. If you need to prep ahead, marinating for 6 hours will provide excellent flavor. If you need to marinate longer, consider reducing the amount of peach juice or using a marinade without fruit juice for overnight marinating.

Q: Can I use a different cut of steak for this marinade?

A: Yes, while flank steak is ideal for this recipe, you can use other cuts of steak with this marinade. Skirt steak is another excellent option that is similar to flank steak and marinates beautifully. Flat iron steak or even sirloin steak could also be used, although they may require slightly different grilling times. Keep in mind that different cuts of steak have different textures and fat content, so the final result might vary slightly.

Q: Can I cook this marinated flank steak in the oven instead of grilling?

A: Yes, you can cook marinated flank steak in the oven. To bake it, preheat your oven to 400°F (200°C). Place the marinated steak on a baking sheet and bake for about 10-15 minutes, or until it reaches your desired level of doneness. You can also broil it for a few minutes per side for a more seared exterior, but watch it closely to prevent burning. Grilling is preferred for the smoky flavor and sear, but baking is a convenient alternative.

Q: Can I use fresh onion and parsley instead of dried in the marinade?

A: Absolutely! Fresh onion and parsley can be used as substitutes for the dried versions. For the dried minced onion, use about ¼ cup of finely minced fresh onion. For the dried parsley flakes, use about ¼ cup of chopped fresh parsley. Fresh herbs often have a brighter and more vibrant flavor, but dried herbs are convenient and have a longer shelf life. If using fresh parsley, add it towards the end of the marinade time to preserve its fresh flavor.

Q: How can I tell if my flank steak is cooked to the right doneness without a meat thermometer?

A: While a meat thermometer is the most accurate way to check for doneness, you can use the finger test as an approximation. Press the center of the steak with your finger. For rare, it will feel very soft, like the fleshy part of your cheek. For medium-rare, it will be slightly firmer, like your chin. For medium, it will be firmer still, like your forehead. However, the finger test is less reliable than a thermometer, especially for beginners. Investing in an inexpensive meat thermometer is highly recommended for consistently perfect steak.

This marinated flank steak recipe is a true gem – simple, flavorful, and always a crowd-pleaser. Give it a try, and you’ll understand why it’s been a cherished family favorite for so long! Enjoy!

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