Tasty Marinated Flank Steak Grilled

With an easy marinade, this flank steak goes from budget-friendly to a juicy main course packed with flavor and super tender. The liquid mixture not only softens up the meat but loads every bite with zingy, savory tastes. Grill it up for a no-stress meal or slice thin for killer homemade fajitas.

This first hit my table during a Saturday BBQ when I needed something easy but crowd-pleasing. People cleaned their plates in seconds—it’s now my staple for steak tacos and salads.

Juicy Ingredients

• Vegetable oil: Adds a mild backdrop that lets all other flavors shine and helps keep things from sticking to the grill. Fresh oil works best—skip anything that smells funky.
• Low sodium soy sauce: Packs in crazy umami without going overboard on the salt. Aim for one without weird extra ingredients.
• Red wine vinegar: Brings a light tang and also helps soften the beef. Grab one that smells bright and tasty.
• Fresh lemon juice: Adds a fresh burst of citrus to lift things up. Choose lemons that feel weighty and juicy.
• Worcestershire sauce: Provides a deep rich flavor that matches perfectly with beefy cuts. Go with classic American brands—they’re everywhere.
• Dijon mustard: Gives a gentle spice and a touch of creamy texture. If French Dijon isn’t handy, any Dijon from your store will work.
• Garlic, minced: Rounds out the whole mix with its bold aroma. Look for full, healthy cloves with smooth skin.
• Ground black pepper: Adds a warm spice. Freshly cracked peppercorns make a world of difference in fragrance.
• Flank steak: Satisfying beefy flavor and fast to cook. Seek out one with nice marbling and a fresh look.

Simple Instructions

Serve It:

Lay out the sliced steak on a platter. Dive in while it’s piping hot. Cold leftovers? They make awesome salads, sandwiches, or taco fillings.

Rest and Slice:

Move your steak to a cutting board and wait 5 minutes without touching it. Slicing right away makes the juices run out—waiting keeps it juicy. Cut into thin strips across the grain so bites stay tender.

Grill the Steak:

Take the steak out of the marinade and let the drips fall away. Ditch the rest of the marinade. Set steak on a hot grill, cook for 5 minutes, then flip and leave for another 5, or until it’s done how you like it. Medium-rare? It’ll stay nice and juicy.

Preheat the Grill:

Let the steak warm up at room temp for about 20 minutes before you toss it on. Brush the grill grates with a little oil so nothing sticks, then get it up to medium-high heat.

Marinate the Steak:

Put your steak in a shallow dish. Pour your marinade everywhere so all of it’s covered, flipping once or twice. Push plastic wrap on top and stash it in the fridge anywhere from 2 to 12 hours—longer means more flavor.

Make the Marinade:

Mix up the oil, soy, vinegar, lemon, Worcestershire, mustard, garlic, and pepper in a bowl. Stir well so you don’t see any separation and it’s glossy throughout.

Gather Ingredients:

Set all your ingredients near your workspace before starting. Clean off any silvery or tough skin from your flank steak—it gets chewy after cooking if left on.

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Honestly, the umami and ping of tang from soy sauce and lemon make every bite a hit. My kids always wander into the kitchen once that mouth-watering smell fills the air, waiting for their favorite dinner.

Effortless Storage Tips

Stash sliced leftover steak in a sealed container in your fridge for up to three days. To reheat, use a skillet over low or zap for a few seconds in the microwave so it doesn’t dry out. Got extra? Freeze in a flat zip bag up to two months, and thaw overnight in your fridge.

Easy Ingredient Substitutions

No red wine vinegar? Apple cider or white vinegar can pinch-hit. Swap in spicy brown mustard if you want more kick. Regular soy sauce works fine—just watch your salt!

Hearty Serving Suggestions

Load up warm tortillas with steak, peppers, and onions for classic fajitas. Pair it alongside roasted potatoes and your favorite veggies for a solid meal. Put cold steak on salads or toss it in a bowl with rice and some fresh herbs for something new.

Vibrant Cultural and Historical Context

Flank steak’s a staple in both American and Latin cooking thanks to its bold flavor and ability to soak up marinades. You’ll often spot it in fajitas and in beef salads because it’s tasty, affordable, and perfect for crowds.

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Just a quick marinade and a hot grill are all you need for steak that’s loaded with flavor. Friends and family will keep asking you to make this again!

Frequently Asked Questions

→ How long should flank steak marinate?

Soak the steak for at least two hours. If you've got time, let it sit up to 12 hours so it gets extra tender and flavorful.

→ What grilling temperature is best?

Get your grill hot—medium-high does the trick. It’ll help sear the steak fast and keep those tasty juices inside.

→ How do I slice flank steak for serving?

Give the steak a short break once it’s off the grill, then cut it super thin going across the grain. That way every bite is nice and tender.

→ Can I use regular soy sauce?

Yep, regular soy sauce totally works. If you like it saltier, skip the low-sodium stuff.

→ What dishes pair well with this steak?

It’s great next to some charred veggies or fluffy mashed potatoes, and works awesome sliced into fajitas or tossed on a salad.