Grilled Marinated Flank Steak
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.
For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? or grilling trick for flank steak? If so, please let us know in the comments.
Grilled Marinated Flank Steak Recipe
- Prep time: 10 minutes
- Cook time: 20 minutes
- Marinating time: 2 hours
- Yield: Serves 6
My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.
Ingredients
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 2 Tbsp red wine vinegar
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper
1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)
Chill and marinate for at least 2 hours and up to overnight.
2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill).
Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.
How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.
Otherwise use a good meat thermometer (I recommend a thermapen.) Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.
So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.
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Showing 4 of 99 Comments
- Deb
Made this tonight with the horseradish sauce. Excellent!
- November 7, 2017
Why would you put this under foil to rest? That just keeps the cooking process going. Let it rest uncovered and enjoy it medium rare. Otherwise, outstanding recipe!
- September 30, 2017
- · 1 Reply
When I made this recipe I used flank steak AND pork steaks – marinated separately of course. They were both delicious, but I must say the pork absorbed the marinade better and was more flavorful. As sides we had Argentinian Black Bean Salad made with avocado, onion, tomato, feta cheese and chimichuri dressing. We also made grilled broccoli which is always a big hit with our family.
Note: I really snazzed up the dressing with more vinegar, salt, hot pepper flakes and the juice of a lime. We liked it better. The next time I won’t mix the cheese and avocado, or the dressing, in with the rest of the salad ingredients, but will have those in separate dishes so they can be added at the table.
- September 5, 2017
Made this for dinner tonight as written and it was wonderful. Thanks for making me look good tonight!! Received lots of compliments-
- August 5, 2017
I made a version of this, but I used 1/2 cup Dale’s liquid seasoning, 1/4 cup honey and 1/4 cup veg. oil. I put it all in a Ziploc bag in the fridge overnight then let it come to room temp and sprinkled with Omaha steak seasoning before I grilled it. We like ours a little more than med-well and it was melt in your mouth tender and delicious! Dale’s is basically soy sauce with garlic and other seasoning so there’s no need to add more. I use an oven thermometer that [ can put in the steak and have the digital reading outside of the grill. At 85 degrees I flip it and cook until about 165-170 then rest on counter covered loosely with foil before cutting.
- July 8, 2017
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Marinated Flank Steak
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.
Ingredients
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Balsamic Marinated Flank Steak
A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard. Serve the sliced steak over toasted bread with grilled vegetables or in an epic steak sandwich.
Ingredients
- 2 garlic cloves, sliced
- 1 tablespoon rosemary leaves
- 1 tablespoon dried oregano
- 2 tablespoons whole-grain mustard
- 1/2 cup balsamic vinegar
- 1 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- One 3-pound flank steak
How to Make It
In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
Serve With
While you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everthing over toasted bread, then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak. Here, more fantastic recipes for grilled vegetables.
Grilled Flank Steak with Rosemary
The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.
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Ingredients
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 4 1/2 tablespoons honey
- 6 large garlic cloves, minced
- 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 1 1/2 tablespoons coarsely ground black pepper
- 1 1/2 teaspoons salt
- 1 2 1/4-pound flank steak
Preparation
- Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
- Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.
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Nutritional Info
- Calories 512
- Carbohydrates 17 g(6%)
- Fat 32 g(50%)
- Protein 38 g(77%)
- Saturated Fat 8 g(42%)
- Sodium 1262 mg(53%)
- Polyunsaturated Fat 3 g
- Fiber 1 g(3%)
- Monounsaturated Fat 19 g
- Cholesterol 116 mg(39%)
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I have been making this recipe since 1995 and it is my absolute fav! Every time I serve this, my family and friends go nuts! I pair it with garlic mashed potatoes or mediterranean pilaf. Asparagus or brussel sprouts are always a great veggie with it.
A wonderful marinade - easy and the meat was delicious. I used as much honey as soy sauce, , and I added fresh thyme and chives as well as the rosemary .
Everyone loved the steak. I used it on sirloin. I had guests that ate three portions. Huge success
My New Go-To! I made this for 8 guests (doubling the recipe) and it was a huge hit. Super easy to prepare and I grilled it to perfection. Flank is a great steak for the price, and this recipe made it super tasty. I will be making this weekly.
I love this recipe. agree with those who say fresh rosemary and low sodium soy sauce are the way to go. My family loves with garlic smashed potatoes.
This recipe turned out amazingly delicious - due to some extraneous circumstance, I made this in the slow cooker on low. I was also unable to do the traditional searing of the meat. It was still delicious. I just added enough liquid and the usual mirepoix. Will use again and again.
Loved this! I would highly suggest using fresh rosemary. Dried does not turn out the same (to me, it is a huge difference and I actually hate it with dried). I, like many others, used Tamari lite soy sauce. It was perfect. I followed measurements exactly and my company raved about it. I have used the recipe for both skirt and flank steak.
I used low salt soya sauce, added 1/2 cup of red wine vinegar and marinated for 24 hrs. I also strained the marinade and boiled it down to half. Delicious! I will definitely make this again!
The first time I made this, I used Tamari sauce which is gluten free lighter soy sauce and it was a home run 10!! The second time I made it, I used Kikkoman Gluten Free Soy Sauce, and it was way, way too salty. Both times I left the salt out, but the first time it was delicious. The kikkoman gluten free soy sauce for sure ruined it the second time. I would for sure make it again, but I would never use Kikkoman again.
The best thing about this recipe, aside from the excellent taste, is that all of the ingredients are staples either sitting in cabinets or growing outside (I highly recommend growing your own rosemary - very hardy and very aromatic yet mellow when fresh). So all I had to do was go buy a flank steak. I marinated for 3 hours, and removed from the grill when it hit 140, and it was just great. Wonderful sandwiches with leftovers!
Easy, fast, rave reviews from family and guests!
Wow that was incredible and easy. Just finished eating this. Followed the recipe exactly except I added some broken up dried red chili peppers to the marinade. Boil the remaining marinade and serve it on the side. Awesome.
My husband actually said this was the best flank I'd ever made. Lol enough said!
I have been making this recipe since 1995 and I pair it with garlic mashed potatoes or a mediterranean pilaf recipe that I have and top with a delish veggie. My family loves this meal and when I make it for guests, they have never left without asking for the recipe. My favorite way to cook flank steak or sirloin steak. The absolute best.
I agree with my fellow gourmands! This is a wonderful recipe with all the ingredients to make it a hit with the whole family. Easy, fast and delish! Can't wait to serve this to guests. My thanks to all the past reviewers for their thoughful reviews, they really help :) To culinarykitten from Portland, if this recipe improved your relationship with your boyfriend and as you said it was ridiculously good, then why only a 3 fork rating? Did he turn out to be a dud? lol Had to ask ;-)
This recipe has been a go to favorite in our family for years.
ridiculously good. i don't know if there is any correlation, but after i made this for him, my boyfriend went from seeing me 2-3 nights a week to seeing me 5-6 nights a week. true story.
It was awesome. Tried it to leave overnight and for 2 hours. They were both great.
A great recipe, could be used on tri tip, London broil, or top sirloin , a fabulous marinate.
This has become my "go to" merinade for beef, pork and lamb. It is terrific with bonless pork roast on the spit. We probably make this 3 times a month
This flank steak is by far our FAVORITE meal! We do not add the salt, and it turns out perfect every time (and I'm a salt lover), but I do use Kikkoman soy sauce which is more salty than some soy sauces. I marinate the steak in a gallon ziplock bag for 2 hours. Using the ziplock bag keeps the marinade on both sides of the steak at once so you don't have to keep flipping it on a dish to marinate. I usually make 3 recipes of the marinade at once so it's all ready to go when we need it! We make it all the time and will never get tired of it. Guests love it, and even our small children love it! We never have leftovers because we just can not stop eating it!
Super quick to make out of pantry ingredients, this teriyaki-type marinade was a very good fit for our grilled flat iron steaks. 2 hours is about right -- I wouldn't leave it in longer because I think it would overwhelm the flavor of the meat.
Easy, delicious, cheap and FANTASTIC to serve for company. I have made this on the grill and also under the broiler in the winter and either way it's great. If you use the broiler, be sure to put a cookie sheet or something under the steak so it doesn't drip all over the oven.
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Marinated Flank Steak
Recipe by erinBOberrin
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Marinated Flank Steak
SERVES:
Ingredients Nutrition
Steak
Directions
- Combine all marinade ingredients in large ziploc bag.
- Score steak by making shallow diagonal cuts across steak.
- Add steak to bag, seal bag.
- Refrigerate at least 2 hours (up to 24 hours).
- When ready to cook, remove steak from bag.
- You can either grill or broil it.
- 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
- If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
- Simmer 5 minutes.
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Nutrition Info
Serving Size: 1 (201 g)
Servings Per Recipe: 4
Amt. Per Serving % Daily Value Calories 409.8 Calories from Fat 207 51% Total Fat 23.1 g 35% Saturated Fat 4.9 g 24% Cholesterol 77.1 mg 25% Sodium 1815 mg 75% Total Carbohydrate 24.1 g 8% Dietary Fiber 0.4 g 1% Sugars 20.5 g 82% Protein 27 g 54%
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Marinated Flank Steak, Part 2
Marinated Flank Steak, Part One
I love this recipe for marinated flank steak. It arose from an old marinated flank steak recipe my mom used to make. Hers is perfectly delicious, but I decided to branch off and eliminate her Worcestershire and add fresh ginger, sesame oil, and red pepper flakes to mine. So actually, mine is nothing like hers. I just didn’t want her to feel left out.
Flank steak is so delicious, and has many applications. It’s a great cut for stir fry, and is often used in Asian cuisine. It’s also perfect for beef fajitas—and what I do, rather than cut it into strips and then cook it, is to marinate and grill the whole piece of flank steak. Then, after the cooking process, I cut it into thin strips for fajitas. It’s easier to retain some red and pink to the meat that way.
With flank steak, there are three considerations:
1. It’s relatively “less available”, as there’s simply less flank steak in a cow than many other cuts of beef
2. It’s best to marinate flank steak for at least 3 or 4 hours before cooking
3. It’s best to cook/grill the flank steak using very high heat so the outer surface can be seared before the inside, which is quite thin, gets overcooked
My mom used to broil her flank steak, and I tried it that way the first time I cooked flank steak for Marlboro Man. I charred the heck out of it and Marlboro Man broke off four teeth trying to chew it. So if you do broil it, put the pan almost right up against the broiling element or flame, and set the broiler to its highest setting. The flank steak cooks in mere minutes.
So first: find the flank. Then: marinate. Then: high heat. Cook quickly.
Here’s the marinade:
I live on the edge.
Sesame oil? Fugghetaboutit. It’s so dadgum wonderful. Just smell it sometime. Go ahead…smell it.
Now cover it, pop it into the fridge, and leave it for at least three or four hours. I’m leaving it ’til late this afternoon, when I’ll be back to show you how to not only grill it up, but to create a yummy sauce for it.
Now if you’ll excuse me, I’m going to go sniff some more sesame oil. Don’t tell anyone.
I’m also going to rub some tanning cream on my hands.
1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes
Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours.
Marinated Flank Steak
August 3, 2009 420
Ingredients
- 1/2 cup Soy Sauce
- 1/2 cup Cooking Sherry
- 3 Tablespoons Honey
- 2 Tablespoons Sesame Oil
- 2 Tablespoons (heaping) Minced Ginger
- 3 cloves (to 5 Cloves) Minced Garlic
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 whole Flank Steak
Instructions
Marinated Flank Steak
August 3, 2009 420
Ingredients
- 1/2 cup Soy Sauce
- 1/2 cup Cooking Sherry
- 3 Tablespoons Honey
- 2 Tablespoons Sesame Oil
- 2 Tablespoons (heaping) Minced Ginger
- 3 cloves (to 5 Cloves) Minced Garlic
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 whole Flank Steak
Instructions
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I have never ever cooked a flank steak. Guess it’s time to get started. Thanks!
I have never ever cooked a flank steak. Guess it’s time to get started. Thanks!
This recipe looks wonderful!
This recipe looks wonderful!
I’m going to have to try this. It’s looks YUMMY.
I’m going to have to try this. It’s looks YUMMY.
You know why I love You? Because You love ginger, you’re not afraid of it, that’s why.. Did you ever think anyone could love you because of ginger…? Well I DO!! lol
You know why I love You? Because You love ginger, you’re not afraid of it, that’s why.. Did you ever think anyone could love you because of ginger…? Well I DO!! lol
I dreamed about flank steak last night…
Or rather, I was butchering a cow and got to the flank part and said “hey, this would make a great flank steak.”
Then I let the cats on the furniture and woke up.
I dreamed about flank steak last night…
Or rather, I was butchering a cow and got to the flank part and said “hey, this would make a great flank steak.”
Then I let the cats on the furniture and woke up.
I have on in the freezer. I will cook it tomorrow after I see how you do it, and I will have to go and buy some fresh ginger today. Thanks for all the great posts yesterday and today. I hope your birthday was great!
I have on in the freezer. I will cook it tomorrow after I see how you do it, and I will have to go and buy some fresh ginger today. Thanks for all the great posts yesterday and today. I hope your birthday was great!
PW is right, this IS yummy! I got my recipe, almost identical to PW’s, from my mom. We use this marinade on steak for kabobs, too. Delicioso!
PW is right, this IS yummy! I got my recipe, almost identical to PW’s, from my mom. We use this marinade on steak for kabobs, too. Delicioso!
This looks delish. I MUST try it.
This looks delish. I MUST try it.
Torture! I want to see the end.
I guess that is probably similar to what it would be like making it. You have to wait and you know it is going to be good…
Beautiful photos as always.
Torture! I want to see the end.
I guess that is probably similar to what it would be like making it. You have to wait and you know it is going to be good…
Beautiful photos as always.
Uggh I hate making spelling mistakes…post #7.
Uggh I hate making spelling mistakes…post #7.
We do a lot of flank steak… always seems to be available and on sale. Is it on sale because it’s a “lesser” cut of beef than some others? Oh well, off to the store now to get $3.99/lb T-bones. Now THAT’S a great deal!
We do a lot of flank steak… always seems to be available and on sale. Is it on sale because it’s a “lesser” cut of beef than some others? Oh well, off to the store now to get $3.99/lb T-bones. Now THAT’S a great deal!
OOOHHhhh looks tasty!
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Flank Steak
For an alternative marinade, combine 3 tablespoons each red-wine vinegar and olive oil with salt and pepper.
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Ingredients
- Marinade:
- 2/3 cup dry red wine
- 2/3 cup soy sauce
- 6 large cloves of garlic, peeled and smashed
- 1/3 cup chopped flat-leaf parsley
- Coarsely ground black pepper, to taste
- 2 flank steaks (about 1 1/2 pounds each)
Preparation
- 1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
- 2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
- 3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
- 4. To serve, slice thinly on the diagonal and arrange on a board or platter.
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Nutritional Info
- Calories 248
- Carbohydrates 3 g(1%)
- Fat 11 g(18%)
- Protein 31 g(61%)
- Saturated Fat 5 g(24%)
- Sodium 1009 mg(42%)
- Polyunsaturated Fat 1 g
- Fiber 0 g(2%)
- Monounsaturated Fat 5 g
- Cholesterol 93 mg(31%)
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Very tasty, I marinated over night. Next time, I will use less soy sauce and simmer marinate as sauce over streak. WILL DO IT AGAIN.
Sorry. But the soy sauce was too strong. I marinade for about 3 hours. Recipe said 30 minutes to overnight, so I thought it would be ok. I'm looking for a new recipe.
We loved this recipe. Used low sodium soy sauce since we always do and thought this was delicious!
I've made this recipe at least a dozen times and have enjoyed it each time. I am not shy around salt and love a salty finish to my meat so found this recipe fantastic. It gets great reviews at every party at which I've served it. Yum!
You are not alone reviewer. We did not care for this recipe either - even with the reduced amount of soy sauce. My oldest son described it as bitter and although I'm not sure that is not the best way to describe it, it does give a sense of the overall flavor. There are much better flank steak recipes out there - Ina has a great one.
Lessened the soy, as other reviewers suggested and I think it was the right thing to do, as could still taste soy and was seasoned sufficiently. HOWEVER, I didn't care for the recipe overall because the meat ends up with sort of a raw red wine flavor that I didnt care for even though I used a good wine that I like to drink. I realize I'm alone in my opinion but thought I would mention it.
Will definitely make again, but with half the soy sauce (I should have read the reviews first because this was too salty even with low sodium soy sauce.) The flavor is great otherwise.
This worked out great. I brought to a large gathering with a lot of varying tastes. I followed previous reviewers suggestings and used less soy sauce.
This was a very simple recipe with great flavor. As suggested thanks to other reviewers, I used 2/3 cup red wine and 1/3 cup soy sauce. I highly recommend this ratio even if using low sodium soy sauce. I acknowledge being a bit of a salt-a- holic and this was plenty salty for me. Even if tempted, definitely hold off salting the steak until you've tried it with the sauce. I also substituted cilantro for the parsley, as that's what I had in the fridge. Enjoy!
Incorporated some of the previous reviewer's suggestions (halved the soy sauce and simmered the marinade to use as sauce for the steak), and this was fantastic! Definitely a keeper.
I love this marinade! so simple and yet it tastes amazing!
Made Flank Steak for the first time ever using this recipe and it came out great! However, there were some changes to the recipe that were absolutely NECESSARY. I used 1/3 cup of light soy sauce instead of 2/3 of regular, and also ended up adding a bit more wine. I used a full cup of red wine, and after making the steaks, threw the leftover marinade on the pan and simmered it for a bit to make a sauce for the steaks. If you use a small amount of light/sodium-free soy sauce, it comes out great!
I'm not going to rate this since I made so many changes, but I'd give my version about 2.5 forks. I used the alternative marinade as a jumping-off point, added extra garlic (always),
1 tsp. spicey mustard, 2 dashes Worcestershire, 1/4 c. allegro marinade, fresh oregano, some lime. You get the idea. My main comment: this is a lot of meat! Granted, my house eats a good proportion of vegetarian entrees, but we've had it for 3 days now and still have about half a flank steak left. PS - The left-overs make excellent tacos or chili. :)
Tasty and simple, but the soy sauce is a bit strong. I think 2/3 wine to 1/3 soy sauce would be better.
Great tasting simple recipe. I marinated for a day before broiling. Will makee again for sure.
Substituted balsamic vinegar for red wine with excellent results. Marinated overnight. Even cooked to medium (I prefer medium rare to rare) this was great.
loved it made tonight- make again for sure. used dry parsely- all i had on hand
A tasty recipe, but tone down the soy sauce or use lite. I added 2 oz. of lime juice for more tenderizing. Marinated for 45 minutes and it turned out just right. Will use this recipe again.
Very tasty. Only a little bit salty. Maybe that could be fixed with less soy sauce or low sodium shoyu
This is the first time I've prepared flank steak and I didn't know what to expect. I had red wine and soy sauce but no fresh garlic or parsley. I used light soy and garlic powder. In addition I added the juice and slices from 1/2 of a lime and marinated it for about 3 hrs. Broiled as directed in the recipe. It was very good. I served it with mashed potatoes, sauted mushrooms and a green salad. It was a good meal.
I have to say it was a bit disapointing to me. I did add about 3 tbs of olive oil, but the soy sauce flavor was so strong, i couldn't even taste the garlic. It was too salty for me and for my guests. Also, from past experience, 30 minutes to marinate a flank steak is definetely not long enough.
This was amazing. I used this recipe plus 3 Tb Olive Oil and marinated steak tips (3 1/2 lbs) overnight. A definite crowd pleaser.
Quick and easy. The tast is wonderful. I kept some of the marinade and put it on the meat when we were grilling it outside. I will make this again.
Simple, delicious, and easy to prepare! I skipped the parsley because I didn't have any on hand - still turned out well. I had never prepared flank steak before and this recipe helped build my confidence.
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Grilled Marinated Flank Steak
2 tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
1 teaspoon minced garlic
1 teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 flank steak, 2 to 2 1/2 pounds
- Combine all the seasonings in a shallow bowl or platter and marinate the steak in them for at least 30 minutes (if the marinating time is longer than an hour, refrigerate). Near the end of the marinating time, start a charcoal or wood fire or preheat a gas grill or broiler; make it very hot.
- Remove the meat from the marinade and dry well with paper towels. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or, preferably, with an instant-read thermometer (125°F is about right for rare to medium-rare).
- Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife.
Salad with Grilled Marinated Flank Steak. Cut 1/2 recipe of flank steak, cooked as above, into chunks. Toss with 6 cups of torn washed and dried mixed lettuces (a store-bought mesclun mixture is great), and top with some quartered ripe tomatoes and sliced cucumber. Mix together 6 tablespoons freshly squeezed lime juice, 1 tablespoon soy sauce, and 2 tablespoons peanut oil; add pepper, salt if necessary, and a dash of cayenne if you like. Taste and adjust seasoning. Drizzle over the salad and serve. (Makes 4 servings.)
Marinated Flank Steak for Stir-Fries. Reserve one quarter to one half of the flank steak while you marinate the rest. Freeze the reserved piece for 30 minutes. When you remove the larger piece of steak for grilling, slice the frozen portion as thinly as possible. Use the same liquid to marinate it for up to a day, then use in any stir-fry recipe.
Carne Asada
Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs.
Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”.
Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side.
Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically you make it with either flank steak or skirt steak.
Flank steak is a lean cut and needs to be cooked rare, and thinly cut across the grain to make it tender. Skirt steak is well marbled with fat, and while it still needs to be cut across the grain, it’s inherently more flavorful and tender, and can be cooked more without suffering.
You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor.
The marinade we are using here has olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to balance the acidity of the lime and vinegar, and lots of minced garlic, jalapeño, and cilantro. Perfect for tacos!
Serve it up with tortillas, avocados and salsa.
Recipe and photos updated, first published 2007.
Carne Asada Recipe
- Prep time: 10 minutes
- Cook time: 20 minutes
- Marinating time: 2 hours
- Yield: Serves 4-6
If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!
If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.
Ingredients
- 1 1/2 to 2 pounds flank or skirt steak
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 limes, juiced (about 2 Tbsp)
- 2 Tbsp cider vinegar
- 2 Tbsp sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin seed (if have whole, toast and then grind)
- 4 garlic cloves, minced (4 teaspoons)
- 1 jalapeño chile pepper, seeded and minced
- 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup
1 Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.
Place the steak in the marinade and turn over a couple of times to coat thoroughly.
Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).
2 Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.
(You can also use a cast iron grill pan on high heat if cooking on the stovetop.)
3 Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).
Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.
4 Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill.
Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.
Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.
5 Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.
6 Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.
7 (Optional) Serve with grill toasted tortillas: Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
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Showing 4 of 58 Comments
- Seana Modoski
I made this last night and made tostadas. Lettuce, tomato, scallions layer on the flat tostada shell, topped with this meat and montery jack cheese. Absolutely fantastic. I used a fresh jalapeno from a local farmer. Holy kick (we like heat). Sadly, I had only one. The husband devoured the rest. No leftovers for me :)
- August 31, 2017
This is a Great Recipe.
Obviously, everyone has their own taste and opinion about soy sauce, but soy sauce has deep roots in Mexican cooking whether it sounds natural or not, just as the MiddleEastern/Asian spice cumin does. Mexican Cuisine has been greatly influenced for the last 2-3 hundred years by Asian Ingredients and it has been found to of actually originated or derived from African, Asian, European Cuisine and now has a North American flair. Delicious food comes from playing with and adjusting recipes to your liking. Everything has room for improvement.
Great flavor, but the soy sauce was a bit much. Almost an Asian-Mexican fusion, per my daughter. Next time I will go with more traditional flavors and add some chipotle seasoning and more lime juice. thanks for the cooking tips.
I like the old recipe better… Don’t fix something of it isn’t broke. I use half a cup of olive oil, omit the soy sauce (too salty), I use 3 cloves of garlic, white vinegar, and one tablespoon of sugar. I use small flour tortillas, picco, avacado and some times just a little bit of sour cream to change the flavor.
At first, I questioned soy sauce in a Mexican recipe. Now, I get it! We loved the marinade… so full of flavor! Thank you for the recipe. It’s a keeper.
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Balsamic-Marinated Flank Steak
Marinate budget-friendly flank steak in balsamic vinegar, rosemary, and brown sugar and grill for an easy 4-ingredient steak supper. Serve with roasted new potatoes and steamed green beans.
Ingredients
- 1/2 cup balsamic vinegar
- 1 tablespoon packed light brown sugar
- 1 teaspoon dried rosemary
- Salt and pepper
- 1 1/2 pounds flank steak
Nutritional Information
- Calories 199
- Fat 8g
- Satfat 4g
- Protein 23g
- Carbohydrate 5g
- Fiber 0g
- Cholesterol 57mg
- Sodium 471mg
How to Make It
Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice.
Preheat a gas grill to high for 20 minutes. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak for 4 to 6 minutes, turn over, and continue to grill until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill in batches on a lightly oiled ridged grill pan over medium-high heat on stove.)
Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving.
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