When cooked right, marinated flank steak is a delicious, lean, robust-tasting meat that’s a great choice for a crowd. And there are lots of great ways to use leftovers if you’re lucky enough to have any.
I’ve been making flank steak forever so I’ve learned a thing a two. This recipe makes a flank steak that is delicious and mouth watering. The sauce made from the marinade boosts the flavor even further. If I have any leftovers, I toss them into a stir fry, use them for fajitas, serve them on top of salad or make sandwiches – all yum.
Tips for Marinated Flank Steak
- Figure about 3 people per pound of meat. Make it 2 if you want some leftovers or if you have big eaters.
- Choose a dark red-colored piece of meat with little to no membrane covering it. I prefer a higher end cut like Certified Angus Beef, Choice or Prime for maximum tenderness and flavor. I try to get these cuts on sale as they are pricier.
- Tenderize the meat by poking it all over with a knife.
- Marinating the flank steak significantly enhances its flavor.
- Sear the marinated flank steak on high heat. It only takes 3-5 minutes per side depending on the thickness.
- Ideally, cook the meat to rare or medium-rare – beyond that, the meat gets tougher;
- Let the meat rest for at least 10-15 minutes to maintain the juices in the meat.
- Slice thinly (about 1/4 inch) across the grain to serve.
Tailor To Your Taste
There are two basic ways to vary the flavors of flank steak.
- The first is choosing the marinade. I absolutely love the marinade in this recipe. It’s rich, full bodied and slightly on the sweet side. There are many other great marinades though – Asian, Teriyaki, spicy, Italian, Mediterranean, etc.
- The second is choosing the sauces to serve with the marinated flank steak with. Some people like it plain, especially if the steak is well marinated. For the most part, I turn the marinade into a sauce by boiling or microwaving it with a bit of cornstarch to thicken it. Other favorite sauces of mine are Chimichurri, horseradish mayo, Bearnaise sauce and peppercorn sauce.
- Buy a marinade of your choice.
- Use a packaged product for a sauce. My favorites are Knorr Swiss Bearnaise Sauce and Knorr Swiss Peppercorn Sauce. I don’t feel guilty using these any more because guests always rave about them. I often have to fess up when I’m asked for the recipes. 🙁
Make Ahead Marinated Flank Steak
- Flank steak can be marinated ahead and grilled (and rested) just before serving. Alternatively, grill the steak and rest. Slice before serving. The steak will not be as warm so I serve the sauce hot to compensate.
Marinated Flank Steak
- 2 lb flank steak preferably certified angus beef, prime, choice cut
Marinade/Sauce (Note 1)
- 1/3 cup oil
- 4 cloves garlic, minced
- 1/3 cup soy sauce
- 1/4 cup brown sugar or honey (maple syrup is fine too)
- 2 tbsp good quality balsamic vinegar (red wine vinegar can be substituted)
- 1 tsp pepper
- 1 tbsp chopped fresh rosemary or thyme - or 1 tsp dried (optional)
- MARINATE FLANK STEAK: Put all the marinade ingredients in a sealed freezer bag. Squish around until well blended. Pierce the flank steak all over with a fork to help tenderize the meat. Place flank steak in ziploc bag, seal and refrigerate for 3-24 hours.
- GRILL FLANK STEAK: Heat the grill to high (450-475F). Remove flank steak and pat dry with a paper towel. Reserve marinade. Spray flank steak with cooking oil (or coat with olive oil). Sprinkle with salt. Grill for 3-4 minutes per side or until instant read thermometer reads 130F for medium rare (temp will rise further when resting). The meat should still be fairly soft when you poke it with your finger. Remove from heat and set on cutting board. Cover loosely with foil and let rest 10 minutes (important!). Slice against (opposite way of) the grain of the meat at a wide angle. Serve with your choice of sauces. Flank steak can also be broiled instead of grilled.
- MAKE SAUCE (optional): While flank steak is grilling, pour reserved marinade into a small sauce pan. If you prefer a slightly thickened sauce (I do), stir in 1 teaspoon cornstarch. Boil for a few minutes to ensure all impurities are cooked away. Adjust seasoning and add a tablespoon or two of water if needed to reach desired consistency. The sauce can be boiled for about 90 seconds in microwave instead in a glass measuring cup. Note 2 - other sauce options.
- Marinade/Sauce: This recipe makes enough marinade to be converted to a good amount of sauce for serving if desired.
- Other sauce options: 1) Bearnaise sauce (shhh - I use Knorr Swiss - it's excellent!). Follow directions but use half the butter if desired. 2) mayo and horseradish 3) mango salsa 4) chimichurri 5) peppercorn sauce (Knorr Swiss brand great here too - shh!)
- Make Ahead: Flank steak can be marinated ahead and grilled (and rested) just before serving. Alternatively, grill the steak and rest. Slice before serving. The steak will not be as warm so I serve the sauce hot to compensate.
Other marinated main dishes you might like: