This simple flank steak marinade recipe is easy to whip together with pantry ingredients for perfect grilled flank steak every time. Fire up the grill! Perfect for skirt steak, too.
Flank Steak Marinade Recipe
It's time for one of my favorite recipes on the grill, my friends. Are you ready to get grilling? We're talking Grilled Flank Steak, and it is seriously fantastic.
Flank steak is easy to make and always satisfies. Because it is a thinner cut of beef, it grills up in minutes. I've made so many flank steaks over the years I've lost count, but one thing that makes the biggest difference is the marinade.
Yes, the best Flank Steak Marinade will make the best grilled flank steak, period.
My flank steak marinade is easy to whisk together from mostly pantry ingredients - like soy sauce, olive oil, vinegar - along with a mix of some of my favorite spices. And hot sauce, of course!
It's just the right amount of spicy and the perfect flavor building combination to give you the most satisfying, perfectly grilled flank steak every time. I love this marinade!
It's also very easy to adjust to your own personal tastes, so feel free to use it as your new base recipe. If you love flank steak, I think you're going to love this dish.
It works perfectly with a nice skirt steak as well.
Let's talk about how we make grilled marinated flank steak, shall we?
Flank Steak Marinade Ingredients
- Liquids. Soy Sauce, Olive Oil, Vinegar (white or apple cider), Honey (or use brown sugar), Spicy Brown Mustard, Hot Sauce.
- Seasonings. Fresh Garlic (garlic powder is good, too), Cayenne, Paprika, Red Pepper Flakes, Dried Oregano, Cumin. Salt and Pepper.
- For the Steak. 1.5 to 2 pound Flank Steak. This recipe is great for skirt steak as well, or other cuts of meat.
How to Make Flank Steak Marinade & Grilled Flank Steak - the Recipe Method
Make the Flank Steak Marinade. Whisk together the soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, garlic, hot sauce and seasonings in a small bowl. Whisk until smooth.
Marinate the Flank Steak. Add the flank steak to a wide pan or into a large plastic baggie and pour the marinade over it. A baking dish works great for this. Be sure to cover the steak.
Massage the marinade into the steak with your hands.
Marinating Times. Marinate the flank steak for at least 1 hour, or overnight for more flavor penetration. You can marinate for 24 hours.
Marinating overnight will give you a lot more flavor and will better tenderize the muscle fibers of the meat. Highly suggested.
For Grilled Flank Steak.
Heat the Grill. Heat a grill to medium-high heat and lightly oil the grates.
Grill the Flank Steak. Remove the flank steak from the marinade and discard the marinade. Cook the flank steak for 3-4 minutes, then flip and grill another 3-5 minutes, or until done to your desired doneness.
See below for temperatures. You're really grilling for only a few minutes per side.
Rest the Flank Steak. Remove the flank steak from the grill and add the steak to a plate or cutting board. Cover with aluminum foil and let it rest for 10 minutes.
Slice and Serve. Slice against the grain and serve.
Boom! Done! Your perfectly grilled flank steak is ready to serve. Thinly sliced! The flank steak marinade is key here to infuse all that wonderful flavor. Looks delicious, doesn't it?
Recipe Tips & Notes
- Flank Steak Serving Temps. Serving temps for flank steak are as follows: Rare: 125 degrees F. - Medium Rare: 135 degrees F. - Medium: 145 degrees F. - Medium Well: 155 degrees F. - Well Done: 165 degrees F. - Flank steak will rise in temperature as it rests, so remove the steaks from the grill 5 degrees below your target temperature, then rest.
- Additional Marinade Ingredients. You can easily adjust the ratios of your flank steak marinade, and also include other ingredients to your preference. Other ingredients I've seen include balsamic vinegar, lime juice or lemon juice, fresh chopped herbs and other seasonings.
- What to Serve with Grilled Flank Steak. So many options! I love to top my flank steak with a fresh herbaceous sauce like chimichurri, chimichurri rojo, zhug or chermoula. For side dishes, a simple veggie dish is always welcomed for us, like calabacitas, cajun fries, jerk rubbed grilled corn, or a refreshing vinegar coleslaw.
Storage Information
This flank steak marinade will last for 5 days in the refrigerator in a sealed container. You can also freeze it for 3 months or longer.
If you'd like to make it ahead of time but plan on keeping it more than 5 days, it is best to freeze it, then thaw later when you want to marinate your flank steak or skirt steaks.
That's it, my friends. I hope you enjoy my flank steak marinade recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Recommended Cookbook & Products
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Meat Thermometer
I recommend the Thermoworks Thermapen ONE thermometer (affiliate link, my friends!).
Try Some of My Other Marinade Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Flank Steak Marinade Recipe (for Grilled Flank Steak)
Ingredients
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons white vinegar or use apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey or use brown sugar
- 1 tablespoon spicy brown mustard or use 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
- Salt and pepper to taste
- 1.5 pound flank steak
Instructions
For the Flank Steak Marinade
- Whisk together the soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, garlic, hot sauce and seasonings in a small bowl. Whisk until smooth.
- Add the flank steak to a wide pan or into a large plastic baggie and pour the marinade over it. Be sure to cover the steak. Massage the marinade into the steak with your hands.
- Marinate the flank steak for at least 1 hour, or overnight for more flavor penetration. You can marinate for 24 hours.
For Grilled Flank Steak.
- Heat a grill to medium-high heat and lightly oil the grates.
- Remove the flank steak from the marinade and discard the marinade. Grill the flank steak for 3-4 minutes, then flip and grill another 3-5 minutes, or until done to your desired doneness. See below for temperatures.
- Remove the flank steak from the grill and set onto a plate or cutting board. Cover with aluminum foil and let it rest for 10 minutes.
- Slice against the grain and serve.
Video
Notes
Medium Rare: 135 degrees F.
Medium: 145 degrees F.
Medium Well: 155 degrees F.
Well Done: 165 degrees F. Flank steak will rise in temperature as it rests, so remove the steaks from the grill 5 degrees below your target temperature, then rest.
Nutrition Information
NOTE: This recipe was updated on 7/14/23 to include new information and video. It was originally published on 9/15/21.
amy f says
So tasty!
Andy says
An excellent and easy recipe! Loaded with great flavors and some heat. I marinated it overnight and used Tabasco for the hot sauce. I will be making this again!
Mike Hultquist says
Awesome! Thanks, Andy! Glad you enjoyed it!
Mary says
I used this marinade on a flap steak and marinated for about 6 hours. It was so delicious! Don't be afraid of the spice,it's just right. I used tabasco for the hot sauce, apple cider vinegar and brown sugar where a couple of suggestions were offered.
Mike Hultquist says
Yay! Glad you enjoyed it, Mary!
Robin Whitesides says
I have used a similar recipe for years and tried this last night. This was SO much BETTER!! My husband also raved and asked for steak again this week, it was so good. He charred it slightly as he ‘qued it, which added to the flavor, brought out the sugar. I will pass this one on to my kids! Thanks for another winner.
Mike Hultquist says
Awesome, Robin! Glad you enjoyed it!
Jack Korber says
You have the best web site and way of presenting, providing, and printing information. I love your "stuff".
Mike Hultquist says
Thanks so much, Jack! I appreciate it! Glad you're enjoying my work and recipes. Thanks for sharing this. =)
JB Casler says
So, instead of discarding the marinade, what we do is put it into a small pot and put it on the stove, where we bring it to a boil, then simmer a while to reduce it somewhat. Then, it can be used as a dipping sauce or just a pour-over sauce for the flank steak.
Mike Hultquist says
I love it! Perfect!!
Eivind says
I've done something close to this for many years now. I'll have to try incorporating your ideas. I almost always have a couple of these in the freezer for those times when we get unexpected guests. They defrost fairly fast. "Hey, why don't you stay for dinner!" can be a delicious meal. Add in a pilaf or potato and veggies along with a nice bottle from the cellar and you have something as good as if you planned it.
Mike Hultquist says
Yes, boom! Freezing it is super smart. I love it, and it works great.
Bob says
Can I use this marinade on chicken legs?
Mike Hultquist says
Bob, yep, you can use this on chicken, though I have a couple other recipes you might try for chicken. See:
Spicy BBQ Chicken Marinade: https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/spicy-bbq-chicken-marinade/
Grilled Chicken Marinade: https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/grilled-chicken-marinade/
Ed Monnet says
Another fantastic and simple recipe. Had this last night, half the meat and all of the marinade. Was only able to marinate for 3 hours but I can't see how the flavor could get any better. Basted with excess marinade. Love the heat on this one. Thank you!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks so much, Ed. Very happy you enjoyed it! I love to hear it.
Judy Runner says
We used this marinade tonight for a flank steak. It was awesome! I was afraid it might be too spicy with the amount of hot sauce, cayenne and red pepper flakes, but I think our taste buds might be nonexistent with all of the spicy food we eat. It was delicious and I might add more spice to it the next time. Thanks for the recipe. It’s a keeper!
Michael Hultquist - Chili Pepper Madness says
Glad to hear, Judy! I appreciate the comments!
Michael McCormick says
Love this recipe and looking forward to using it this week!
Any suggestions on the hot sauce? My son and I like it hot and my wife and daughter like the flavor but not as hot.
Thanks for sharing!
Mike Hultquist says
Enjoy, Michael. You can use something milder, like a Tabasco or Crystal hot sauce, or something thicker like Valentina or Franks. Or find a great artisan brand.
Evelyn says
Buying part of a cow meant we got a boatload of round steak, which I have always found to be tough and not terribly tasty. Yesterday a marinated a hunk in this for the day and it was stupendous! It was tender and tasty - and my husband was raving! Definitely fantastic - thanks so much!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Evelyn! I love to hear it.
Dayne Conn says
WOW!! Just wow! It was absolutely delicious! Better than I thought it would be!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dayne!
Kathy says
This recipe sounds so good. Can I use the marinade to baste with on the grill? (Flank steak marinade)
Kathy
Michael Hultquist - Chili Pepper Madness says
Kathy, absolutely. Go for it! Enjoy.