Description
A flavorful flank steak marinade recipe perfect for searing, grilling, or broiling. The marinade combines olive oil, soy sauce, vinegar, lime juice, honey, Dijon mustard, garlic, and optional spices to tenderize and infuse the steak with delicious flavors. Ideal for a quick weeknight dinner or weekend cookout, this recipe ensures juicy, tender steak slices packed with vibrant taste.
Ingredients
Scale
Marinade Ingredients
- ½ cup extra virgin olive oil
- ½ cup soy sauce (or Worcestershire sauce)
- 1 tbsp Champagne vinegar (or white/red wine vinegar)
- Juice of 1 lime
- 2 tbsp honey (or brown sugar)
- 1 tbsp Dijon mustard
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- 1 tbsp minced ginger (optional)
- ½ tsp red pepper flakes (optional)
Steak and Cooking Ingredients
- 1.5 lb flank steak (or skirt steak)
- 2 tsp fresh chopped cilantro (optional, for garnish)
- 2 tsp olive oil (for cooking)
Instructions
- Prepare the Marinade: In a mixing bowl, combine the extra virgin olive oil, soy sauce, Champagne vinegar, lime juice, honey, Dijon mustard, minced garlic, ground black pepper, minced ginger (if using), and red pepper flakes (if using). Whisk thoroughly until all ingredients are well blended.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally 4-6 hours for optimal flavor. Overnight marination is recommended for maximum tenderness and taste.
- Preheat Your Cooking Method: Depending on your choice of cooking, preheat accordingly. For grilling, heat the grill to medium-high. For stovetop searing, heat a skillet over medium-high heat. For broiling, preheat your oven’s broiler setting.
- Cook the Steak: Remove the steak from the marinade, letting excess drip off. Lightly brush or coat your grill, skillet, or broiler pan with 2 teaspoons of olive oil. Cook the steak for approximately 4-6 minutes on each side to reach medium-rare doneness, aiming for an internal temperature between 130°F and 135°F. Adjust cooking time if you prefer a different level of doneness.
- Rest and Serve: Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute. Slice the steak thinly against the grain, garnish with fresh chopped cilantro if desired, and serve with your favorite sides.
Notes
- Marinating the steak overnight will yield the best flavor and tenderness.
- Use a meat thermometer to check doneness for perfect cooking.
- Adjust red pepper flakes according to your spice preference or omit for milder taste.
- Skirt steak can be used as a substitute for flank steak with similar results.
- Letting the steak rest after cooking is essential to retain juices and ensure tenderness.
