Marinated Beef Flank Steak
A flavorful, juicy marinated flank steak recipe you can cook on the stovetop, grill, or in the oven. Topped with chimichurri and perfect with rice, potatoes, or veggies.
Servings: 4
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.
Video
Notes
Flank steak is also known as bavette or London broil.
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.
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
Calories: 292kcal | Carbohydrates: 3g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 1510mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg
