Best Grilled Marinated Flank Steak Recipe - Easy recipe for tender & juicy steak with a ginger and soy sauce balsamic marinade.
What separates this simple flank steak marinade from the others you'll see is the addition of freshly grated ginger that brightens up the umami balsamic and soy flavors. And the emulsification prep step helps the marinade to adhere to the meat, causing the flavors to impart into the meat better.
Bonus: This simple marinade recipe can double as a balsamic vinaigrette that you can use all week as a salad dressing or condiment for so many more dishes.
This tasty recipe is the perfect thing to make for an easy weeknight dinner, or for a special occasion like a backyard barbecue or family gathering. You can meal prep the night before and be ready to grill the next day.
This was inspired by our grilled chicken marinade recipe, and pairs well with these crispy oven roasted potatoes. Don't forget to top off your meal with one of our irresistible dessert recipes like our super easy 3 ingredient peach dump cake!
Jump to:
- Secret To This Recipe
- Best Grilled Marinated Flank Steak Recipe
- Notes on Ingredients
- Variations
- Equipment
- Summary of Steps
- How To Make The Best Marinade For Flank Steak
- How To Grill A Marinated Flank Steak
- Pro Tips
- Meat Tenderizing Tips
- Recipe FAQS
- Freezing And Storage
- Meat Temperature Guide
- Watch How to Make It
- More Steak Recipes
- What To Serve With Flank Steak
- 📖 Recipe
- 💬 Community
Secret To This Recipe
Secret to making the best grilled marinated flank steak is to limit the amount of time you allow it to marinate to 10 hours maximum. Acids like the vinegar used in this marinade will have a tenderizing effect up to a point then they will begin to have the opposite effect and actually toughen the meat.
For best results, marinate somewhere between 4-10 hours.
Best Grilled Marinated Flank Steak Recipe
Notes on Ingredients
What Is Flank Steak
It is a very flavorful cut of beef from the hard working muscles of the abdominal area. So, it can be a tough cut of meat. Tenderize it with a good marinade before grilling, or fast cooking over high heat to medium-rare.
Flank Steak Substitutes
Any lean cut of beef found at the grocery store will work as a good substitute. Other cuts of meat are often times less expensive, and yet just as tasty.
- skirt steak
- tri tip
- hanger
- flap
- flat iron
Flank Steak Marinade
The key to making grilled flank steak is a great marinade. This simple marinade recipe is full of great flavor and sure to hit the mark. All you need are a few simple ingredients and a mason jar to shake it into an emulsification.
- oil - Use a neutral flavored cooking oil like canola or vegetable oil. Cooking oil works as an emulsifier to help the marinade to stick to the meat.
- balsamic vinegar - An acid used to emulsify and balance flavor.
- soy sauce - Used for umami or savoriness, and to tenderize. Soy sauce is an acidic, salty fermented condiment and a protease (enzyme) that breaks down proteins, making them more tender.
May substitute Worcestershire sauce - An acidic, fermented condiment used for umami and to tenderize. Flavor is like A-1. - honey - Works as an emulsifier and adds sweetness to balance the acidity of the vinegar.
May substitute brown sugar - A small amount of brown sugar caramelizes and helps the meat to brown better. - Dijon mustard - An emulsifier. Also adds flavor.
- aromatics - Used to add aroma and flavor in cooking. We use freshly grated ginger, garlic cloves, green onions, red pepper flakes, and black pepper to flavor this marinade.
Variations
Use this same marinade for other meats like grilled chicken, pork, lamb, or bison.
Equipment
- mason jar - Used to make the marinade.
- plastic bag - Used to marinate.
- paper towels - Used to dry off the excess marinade before grilling.
- gas grill or charcoal grill
- cutting board
- sharp knife
- shallow dish or serving platter
- aluminum foil
- grill tongs
- Meat Thermometer - Instant-read thermometer
We recommend using a fast & accurate instant read thermometer like this Thermapen One. It's the one we rely on every day here at Seanna's Kitchen.
Summary of Steps
- Marinate It - Marinate it overnight for approximately 4-10 hours.
- Preheat Grill - Make sure the grill is hot and ready to go.
- Pat It Dry - Dry any excess marinade off before grilling to prevent flames.
- Grill It - Grill for approximately 5 minutes on each side. Be sure to check the internal temperature. See our Meat Temperature Guide below.
- Let It Rest - Keep it juicy. Cover it and let it rest for 5-10 minutes.
- Slice Against The Grain - Cut against the grain to make sure each bite is tender.
- Serve & Enjoy
How To Make The Best Marinade For Flank Steak
This simple balsamic marinade is made just like you'd make a balsamic vinaigrette. You just put all the ingredients into a mason jar, screw the lid on tight, and shake it up vigorously. This will emulsify it into a thick marinade that will adhere and promote the distribution of all that great flavor.
What is an emulsification? Oil and water (vinegar) don't mix. But add the right ingredients, in the right proportions, and shake it all together, and it'll become as one, at least temporarily. Sooner or later, they will separate. That's why it is best to shake a vinaigrette just before serving.
Make The Marinade. Place all marinade ingredients in a mason jar, close the lid on tightly.
Emulsification Prep Step. Shake vigorously to combine.
Marinate It. Add the meat to the bag, press out all of the air, and seal bag tightly. Set it in a medium bowl or baking dish to prevent spilling.
Place it in refrigerator and let it marinate for 4-10 hours.
How To Grill A Marinated Flank Steak
Preheat Grill to high (approximately 550°F).
Prepare For Grilling. Bring the meat up to room temperature. Dry excess marinade off with paper towels and place it on a plate so you can take it out to the grill.
Grill First Side. Transfer steak from the plate to a very hot grill.
Place meat down on the center of the grill rack of an uncovered grill over direct heat. Grill for 5 minutes on the first side.
Flip It. After 5 minutes, flip it over and grill for an additional 4-5 minutes on the other side.
Check Temperature. Cooking times will vary depending on the thickness of the cut. So, keep an eye on the temperature. Check the temperature with an instant-read thermometer.
Pull it off the grill when the internal temperature is 5° below the desired final temperature. The USDA recommends 145°F for steaks.
Note: Use our handy Meat Temperature Guide below.
Let It Rest. Cover with aluminum foil and let it rest for 5-10 minutes.
Resting allows the meat to relax and for the juices to be re-absorbed into the center, making it tender & juicy.
Cut Against The Grain. Flank steak is a tough cut of meat with long muscle fibers. Cutting those muscle fibers into smaller pieces will provide the most tender bite.
Find the direction of the muscle fibers. Then, slice at a slight angle against the grain of the meat.
Serve and Enjoy. Serve with your favorite side dishes. We love to keep it simple and serve it with a side of guacamole or on top of a greek salad.
Pro Tips
- Room Temperature. Bring it up to room temperature before grilling for even cooking.
- Limit Marinading Time. For best results, marinate for a maximum of 10 hours for marinades that contain vinegar or citrus. Any longer, and the tenderizing effects of the marinade will begin to have the opposite effect and it will get tough.
- Do NOT Reuse Marinade. Don't reuse marinade that has been exposed to raw meat for other things.
- Reserve Some Marinade. Reserve a little bit of marinade to use on veggies or potatoes, and to serve with the grilled meat.
- Grill Lid Up. Grill it with the lid up.
Meat Tenderizing Tips
There are a variety of different ways to tenderize a tough cut of meat. Follow these tips for best results.
Pound It: Use a meat mallet to break down the muscle fibers and pound the toughness out of it.
Marinade: Marinate for 4-10 hours in a 3:1 ratio of oil:acid (vinegar/citrus).
Salt: Salting the meat 24 hours ahead of time will tenderize and flavor it from the inside.
Recipe FAQS
Acid will denature proteins causing them to become white and chalky in color and the meat will get tough. So limit the marinating time to 4-10 hours for marinades that contain vinegar or citrus.
It takes about 10-15 minutes, depending on the thickness of the cut.
Freezing And Storage
Freeze and Store leftovers in an airtight container or plastic bag in the refrigerator for 3-4 days or in the freezer for 3-4 months.
The Best Grilled Marinated Flank Steak Recipe is as easy as that to make and so delicious. We hope you enjoy our super simple, super tasty recipe. Try it and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
Meat Temperature Guide
Watch How to Make It
More Steak Recipes
- Grilled Ribeye Recipe - Make tender & juicy, perfectly grilled ribeye every time with this easy ribeye recipe.
- Filet Mignon- It's simple to make steakhouse filet mignon at home. We'll show you how to make pan-seared steaks in a cast iron skillet and finish them off in the oven just like the pros.
What To Serve With Flank Steak
If you love grilled steak, it's going to go great with these tasty recipes:
- Fried Corn
- Crispy Oven Roasted Potatoes
- Steak Fajitas
- Carné Asada
- Greek Salad
Hungry for More? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest recipes.
📖 Recipe
Grilled Marinated Flank Steak Recipe
Equipment
- plastic bag
- paper towels
- gas grill or charcoal grill
- meat thermometer instant-read thermometer
- sharp knife
- shallow dish or serving platter
- aluminum foil
Ingredients
- 1½ pounds flank steak
Flank Steak Marinade Ingredients
- 1 cup vegetable oil substitute any neutral flavored cooking oil
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 4 tablespoons honey
- 1 tablespoon garlic minced
- 4 tablespoons dijon mustard
- 1 tablespoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- ¼ cup red onions minced
- ¼ teaspoon ginger freshly grated
Instructions
The Marinade
- Make The Marinade. Place all marinade ingredients in a mason jar, close the lid on tightly.Emulsification Prep Step. Shake vigorously to combine.1 cup vegetable oil, ¼ cup balsamic vinegar, 2 tablespoons soy sauce, 4 tablespoons honey, 1 tablespoon garlic, 4 tablespoons dijon mustard, 1 tablespoon dried oregano, ¼ teaspoon ground black pepper, ¼ teaspoon crushed red pepper, ¼ cup red onions, ¼ teaspoon ginger
- Marinate the Meat. Set an open plastic zipper bag in a medium bowl with the top of the bag rolled down. Add the meat to the bag and pour in all but ¼ cup of the marinade on top of the meat.Note: Reserve ¼ cup of the marinade to use later as a sauce for the flank steak, or as a dressing for salads or vegetables.Press out all of the air, and seal bag tightly. Set it upright in the bowl or a shallow baking dish to prevent spilling.Place it in refrigerator and let it marinate for 4-10 hours.1½ pounds flank steak
Grill It
Preheat Grill to high (approximately 550°F).
- Prepare Meat For Grilling. Bring the meat up to room temperature. Dry excess marinade off with paper towels and place steak on a plate so you can take it out to the grill.
- Grill First Side. Transfer steak from the plate to a very hot grill.Place meat down on the center of the grill rack of an uncovered grill over direct heat. Grill for 5 minutes on the first side.
- Flip It. After 5 minutes, flip it over and grill for an additional 4-5 minutes on the other side.
- Check Temperature. Cooking times will vary depending on the thickness of the meat. So, keep an eye on the temperature. Check the temperature with an instant-read thermometer.Pull the steak off the grill when the internal temperature is 5° below the desired final temperature. The USDA recommends 145°F for steaks.Note: Use our handy Meat Temperature Guide.
- Let It Rest. Cover with aluminum foil and let it rest for 5-10 minutes.Resting allows the meat to relax and for the juices to be re-absorbed into the center, making it tender & juicy.
- Cut Against The Grain. Flank steak is a tough cut of meat with long muscle fibers. Cutting those muscle fibers into smaller pieces will provide the most tender bite.Find the direction of the muscle fibers of the meat. Then, slice it at a slight angle against the grain of the meat.
- Serve and Enjoy. Serve it with some of the reserved marinade, and your favorite side dishes.
Video
Notes
Ingredients
- flank steak - A flavorful cut of beef found at the grocery store. Good substitutes: skirt, tri-tip, hanger, flap, or flat iron.
- oil - Use a neutral flavored cooking oil like canola or vegetable oil. Cooking oil works as an emulsifier to help the marinade to stick to the meat.
- balsamic vinegar - An acid used to emulsify and balance flavor.
- soy sauce - Used for umami or savoriness, and to tenderize. Soy sauce is an acidic, salty fermented condiment and a protease (enzyme) that breaks down proteins in meat, making them more tender. May substitute Worcestershire sauce - An acidic, fermented condiment used for umami and to tenderize. Flavor is like A-1.
- honey - Works as an emulsifier and adds sweetness to balance the acidity of the vinegar. May substitute brown sugar - A small amount of brown sugar caramelizes and helps the meat to brown better.
- Dijon mustard - An emulsifier. Also adds flavor.
- aromatics - Used to add aroma and flavor in cooking. We use freshly grated ginger, garlic cloves, green onions, red pepper flakes, and black pepper to flavor this marinade.
Variations
Use this same marinade for other proteins like grilled chicken, pork, lamb, or bison.Pro Tips
- Room Temperature. Bring it up to room temperature before grilling for even cooking.
- Limit Marinading Time. Marinate for a maximum of 10 hours or it will get tough.
- Do NOT Reuse Marinade. Don't reuse marinade that has been exposed to raw meat for other things.
- Reserve Some Marinade. Use reserved marinade to serve with grilled meat, on salads, or for roasted veggies and potatoes.
- Grill Lid Up. For best results, grill it with the lid up.
Meat Tenderizing Tips
- Pound It: Use a meat mallet to break down the muscle fibers and pound the toughness out of it.
- Marinade: Marinate it for 4-10 hours in a 3:1 ratio of oil:acid (vinegar/citrus).
- Salt: Salting the meat 24 hours ahead of time will tenderize and flavor the meat from the inside.
Freezing and Storage
Freeze and Store leftovers in an airtight container or plastic bag in the refrigerator for 3-4 days or in the freezer for 3-4 months.Nutrition
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Greg Jackson
The marinade is so easy, and outstanding. And thanks for all your flavor tips and ideas. It came out perfect for our dinner last weekend Seanna, thank you!
Seanna Borrows
Thanks Greg! So glad you liked it!