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Redondo

Flank Steak Marinade

A bold, balanced flank steak marinade that turns a lean cut into a juicy, flavor-packed dish with just the right amount of heat, sweetness, and tenderness.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar or apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon spicy brown mustard or Dijon mustard
  • 4 cloves garlic, minced
  • 1 tablespoon hot sauce, or more to taste
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • to taste salt and pepper
  • 1.5 pound flank steak

Equipment

  • Mixing bowl To whisk the marinade
  • Zip-top bag or baking dish For marinating the steak
  • grill For cooking the steak
  • tongs For flipping steak on grill
  • cutting board For slicing steak

Method
 

  1. Whisk together soy sauce, olive oil, vinegar, Worcestershire, honey, mustard, garlic, hot sauce, and spices in a bowl until smooth.
  2. Place steak in a bag or dish. Pour marinade over and massage into meat. Marinate at least 1 hour or overnight.
  3. Preheat grill to medium-high and oil grates. Grill steak 3–5 minutes per side to desired doneness.
  4. Let steak rest 10 minutes. Slice thinly against the grain and serve.

Notes

Marinate overnight for best results. Always slice against the grain and let the steak rest before cutting to retain juices and tenderness.