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A flavorful, affordable summer recipe made indoors or outdoors. There’s something magical about the way a marinated flank steak tastes — juicy, herby, and loaded with flavor.
Whether you cook it on the stove, under the broiler, or toss it on the grill, this recipe is easy and versatile. I made mine in a grill pan in our Sofia apartment, but it would work beautifully outdoors too.
Flank steak is a lean, tough cut of beef, but when marinated well and sliced right, it becomes very satisfying. Topped with fresh chimichurri and served with veggies, potatoes, or rice, it’s a complete summer meal that feels special without a big fuss.
Why You’ll Love This Marinated Flank Steak
- Uses flank steak — a bold, budget-friendly cut of beef
- Flank steak marinade adds deep flavor and tenderness
- Can be cooked on the stove, grill, or in the oven
- Quick cook time (just 3–4 minutes per side!)
- Great for fajitas, wraps, bowls, or summer dinners
- Tastes amazing with chimichurri, rosemary, or thyme
How To Make Juicy Marinated Bavette Steak
Ingredients
For the Marinated Beef Flank Steak:
- 2 flank steaks (about 1 lb each)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar, balsamic vinegar, or lemon juice
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 garlic cloves, minced
- 1 tsp dijon mustard
- 1½ tsp salt
- ½ tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cumin
- 1/4 tsp chili powder or cayenne (optional)
- 1/2 tsp red pepper flakes (optional)
For Serving:
- Chimichurri sauce
- Optional: serve with roasted potatoes, green beans, steamed rice, or a fresh salad
Instructions
1. Tenderize the Steak
Use a meat mallet or the tip of a knife to pierce the steak surface. This helps soften the muscle fibers of this tough cut of beef.
2. Marinate
In a large bowl or zip-top bag, combine all marinade ingredients. Add steak, coat well, and cover with plastic wrap. Marinate in the fridge for at least 30 minutes or up to 6 hours.
3. Bring to Room Temperature
Before cooking, remove steak from fridge and let it rest at room temperature for 20–30 minutes.
4. Cook the Steak
Stovetop: Heat a cast iron or grill pan over medium-high heat. Brush with oil. Pat steak dry and cook for 3–4 minutes per side.
Grill: Preheat to high, clean and oil the grates. Grill steak for 3–4 minutes per side.
Oven/Broiler: Place steak on a foil-lined sheet. Broil on high for about 4–5 minutes per side.
Use a meat thermometer:
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 155–160°F
5. Rest and Slice
Let steak rest for 10 minutes to let the juices redistribute. Then slice thinly against the grain. This helps make each bite tender.
What to Serve With Marinated Flank Steak
This steak tastes amazing with:
- Crispy Air Fryer Potatoes
- Air Fryer Vegetables
- Roasted Broccoli And Cauliflower
- Creamy Cucumber Salad
- Crispy Smashed Potato Salad
Tips for Perfect Marinated Flank Steak
- Always slice against the grain
- Don’t skip the flank steak marinade — it transforms the meat
- Use a meat thermometer for best results
- Freeze raw in marinade or cooked in slices for easy meal prep
- Add fresh green onion, thyme, or rosemary to boost flavor
Why Flank Steak Can Be Chewy — and How to Fix It
Flank steak, also called bavette or London broil, is a lean, flavorful cut. But it can be chewy if overcooked or sliced incorrectly. Here’s how to get it right:
- Tenderize before marinating
- Marinate with acidic ingredients like vinegar, lemon juice, or dijon mustard
- Don’t overcook — stick to medium or medium-rare
- Always slice across the grain
FAQ
Yes! Just preheat your grill to high, oil the grates, and cook 3–4 minutes per side.
Absolutely — it’s perfect for steak fajitas, bowls, or sliced on top of salads. Use on this steak salad or my steak pasta salad, if you’d like to.
Store leftover steak in an airtight container in the fridge for 3–4 days.
Yes! Use the broiler setting and line the pan with aluminum foil for easy cleanup.
More Summer Recipes You’ll Love
- Grilled Skirt Steak with Chimichurri
- Chicken Skewers with Cabbage Slaw
- Ground Beef and Cabbage
- Easy Grilled Octopus
Marinated Beef Flank Steak
Video
Ingredients
- 2 flank steaks, about 1 lb each
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar, balsamic vinegar, or lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1½ teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder or cayenne, optional
- 1/2 teaspoon red pepper flakes, optional
- For Serving:
- Chimichurri sauce, store-bought or homemade
- Optional: roasted potatoes, rice, green beans, fresh salad
Instructions
- Tenderize: Lightly pierce the surface of the steak with a meat mallet or the tip of a knife to help break down the muscle fibers. Alternatively use this special meat tenderizer with blades.
- Marinate: In a bowl or zip-top bag, combine all marinade ingredients.
- Add the steak, coat well, seal, and refrigerate for at least 30 minutes or up to 6 hours.
- Bring to Room Temperature: Let the steak sit at room temperature for 20–30 minutes before cooking.
Cook:
- Stovetop: Heat a grill pan or cast iron skillet over medium-high heat. Brush with oil. Pat steak dry and cook for 3–4 minutes per side.
- Grill: Preheat the grill to high, clean and oil the grates. Grill steak 3–4 minutes per side.
- Oven/Broiler: Place steak on a foil-lined sheet and broil 4–5 minutes per side.
Use a meat thermometer:
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 155–160°F
- Rest: Let steak rest for 10 minutes to lock in juices.
- Slice: Slice thinly across the grain for a more tender bite.
Notes
Always slice against the grain to avoid chewiness.
Marinate with acidic ingredients like vinegar, lemon juice, or dijon mustard for best results.
Use a meat thermometer for perfect doneness.
Freeze raw steak in marinade or cooked, sliced steak for future meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
