Marinated Flank Steak

Marinated Flank Steak

Ready in 45 minutes
31 review(s) averaging 4.7. 97% would make again

In Grilled Main Dishes collection

Top-ranked recipe named "Marinated Flank Steak"

Share it:

Marinated Flank Steak is tender, delicious and very simple to prepare. Flank steak is a lean, flat cut of beef that's only somewhat tender but extremely flavorful. Properly marinated, it's a wonderful steak to grill or broil. In this recipe the flank steak is marinated overnight in a flavorful combination of red wine, soy sauce, olive oil, garlic, parsley and pepper, grilled quickly over high heat to medium-rare, and sliced thinly against the grain and on the bias to produce a steak with fabulous taste and a texture that virtually melts in your mouth. Because the flank steak needs to marinate ahead of time, it can form the basis of a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables or a good rice dish.

"Great tasting and great instructions. Using local grass-fed beef, I've grilled this twice as stated and two more times using the grilling instructions but changed up the marinade using a Southwestern marinade one time and a Caribbean marinade the other. All four times the steaks turned out perfect, having a tender texture with just a bit of chew and amazing beefy flavor! Everyone I served it to raved how good it was and wanted the recipe. Leftovers made great tacos."

- NMnative

Ingredients

Are you making this? 
1 beef flank steak; (about 1-1/2 to 2 pounds), trimmed of fat and silver skin
Kosher salt,; to taste
Coarsely-ground black pepper,; to taste
-- Marinade --
1/2 cup dry fruity red wine; (I use Beaujolais, Chianti, Merlot or Pinot Noir)
1/2 cup Soy sauce
1/4 cup olive oil
4 large cloves garlic; peeled and crushed
1/4 cup flat-leaf parsley,; chopped
Coarsely-ground black pepper,; to taste

Original recipe makes 4

Servings  

Preparation

Score surface of steak by making shallow diagonal cuts across the grain about 1 1/2-inches apart to create a diamond-shaped pattern; repeat on second side of steak. In a small bowl, whisk together wine, soy sauce, oil, garlic, parsley and pepper until well combined. Place steak and marinade in a large heavy-duty zip-lock plastic bag. Press out as much air as possible from bag, seal, and massage lightly to distribute marinade and coat steak thoroughly. Place bag in a shallow dish and marinate in refrigerator for at least 8 hours, overnight, or up to 24 hours, turning and massaging occasionally.

Preheat grill with high, direct heat. Grill is sufficiently hot when you can only hold your hand at grill level for only 2 or 3 seconds. While grill is preheating, remove steak from refrigerator and let come to room temperature before grilling (helps ensure meat cooks evenly). When ready to grill, remove steak from marinade, pat dry with paper towels, and season both sides liberally with salt and freshly ground pepper to taste (pressing seasonings into meat with your fingers). Clean grill grate well with wire brush and, to prevent sticking, brush with a light coating of oil.

Place steak on prepared grill grate over a solid bed of hot coals or direct high heat on a gas grill. If using a gas grill, or if your grill has a lid, close it to allow smoke to add it's flavor. Grill steak about 3- to 4-inches* from heat source, for 4 to 5 minutes per side for medium-rare and 6 to 7 minutes for medium (grilling time varies with meat thickness). If desired, to create crosshatch marks, turn steak 45 degrees halfway through grilling on each side. Flank steak is best eaten medium-rare and nicely seared on the outside; flank steak cooked beyond medium will be tough. Do NOT overcook!

To Broil (optional): Position oven rack about 4-inches from heat source, place broiling pan on oven rack, and heat broiler. When ready to broil, remove steak from marinade, pat dry with paper towels, and season both sides liberally with coarse salt and freshly ground pepper to taste (pressing seasonings into meat with your fingers). Place flank steak on hot broiling pan, coated with cooking spray. Leave oven door ajar, and broil 6 to 7 minutes on each side for medium-rare, 9 minutes on each side for medium.

When steak is done to your liking, remove from grill and place on cutting board. Double check doneness by thermometer (rare - 130 to 140 degrees F, medium-rare - 140 to 150 degrees F, medium - 150 to 160 degrees F), or by touch (very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up). Cover steak loosely with foil and let rest for 5 to 10 minutes (five minutes per inch of thickness), allowing meat juices to redistribute and settle. To serve, slice thinly on the bias (at a sharp angle) and across the grain, and arrange on warmed platter or plates.

* Note: Set distance between heat source and steak according to thickness of meat -- 3-inches or less for a steak 1-inch thick or thinner, 3- to 6-inches for thicker steaks. Thinner steaks require intense heat to form desirable crust before heat has a chance to penetrate and overcook meat, whereas thicker cuts need less heat and longer time to allow middle to cook without burning exterior.

Makes 4 to 6 servings.

Safety Note: Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. Beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the grill or oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.

Notes

To add more flavor, try adding presoaked chunks of natural hardwoods like Hickory or Mesquite to the grill, or add 1 tablespoon liquid smoke to marinade.

Credits

Added on Award Medal
Verified by stevemur

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Delicious and juicy flank steak. photo by sgrishka sgrishka

Calories Per Serving: 343 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Marinated Flank Steak All 31 reviews

I'd rate it:


sign in to add your comment

Learn more

Steak

Recipe ideas by email


Reviews

Add yours!

Followed directions completely, except - used 1/4 cup lite soy and 1/4 water. Made before with 1/2 cup soy, and it was too salty. This way, marinated over 24 hours, it was still perfect. I did not add salt and pepper before grilling. I love it when the 18 year old child says, 'this is delicious!'
Gbishop34 11 month ago
Just WOW! Even my four year old couldnt get enough.
AngeLuv_n_4u 1 year ago
Best steak recipe ever; we loved it! Since a lot of the comments said it was too salty, we used a lowish sodium soya sauce and did not add more salt before grilling. Highly recommended.
jokergod2000 1 year ago
Very flavorful & easy to prepare.
Lweezy111 1 year ago
WAY to much sodium! I tried a low sodium soy sauce after all of the reviews... Still too much for me, however, the steak was VERY tender!!! Not an easy task for a flank steak... Go for it if salt does not affect you
thelittlemissmolly 1 year ago
mmatorin 1 year ago
This is the perfect steak marinade. Turns out delicious every time!!
rosie101 1 year ago
Marinated for 2 hours using a vacuum sealed marinating container. Grilled it for 5 min each side & it was a beautiful medium rare. Great recipe, even my kids 10&14 loved it!
Krosebrown 1 year ago
Turned out great! I used flat iron steak because flank steak was not readily available. Regardless, it turned out great! I will make this again!
MrsHamilton 2 years ago
good good recipe
MGITONY 2 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free