Marinade for Flank Steak
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
4 hrs 20 mins
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Servings
4 -6 servings
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Calories
233 kcal
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Course
Main Course
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Cuisine
American
Marinade for Flank Steak
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Savory and smoky, this is the best marinade for flank steak! Made with easy ingredients, it transforms a simple cut of beef into juicy, mouth-watering steak!
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Ingredients
- 1 ½ pound flank steak
- ⅓ cup low sodium soy sauce
- ¼ cup canola oil
- 3 tablespoons honey
- 1 tablespoon minced garlic about 3 cloves
- 1 ½ teaspoons grated fresh ginger about 1 1-inch piece
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
Instructions
- Pat the steak dry. With the tip of a sharp knife such as a paring knife, lightly score the steak in a diagonal crisscross pattern, placing the cuts about 1 or so inches apart—your cuts should be very thin and shallow (this isn’t 100% necessary but does help the marinade penetrate more quickly). Place the steak in a gallon ziptop bag.
- In a medium bowl or liquid measuring cup with a spout, whisk together the soy sauce, oil, honey, garlic, ginger, chili powder, cumin, and black pepper. Pour over the steak.
- Seal the bag, removing as much air as you can, then turn the steak several times to coat it. Place in a shallow dish to catch any drips. Marinade flank steak in the refrigerator for at least 4 hours or up to 24 hours, turning 2 to 3 times throughout.
- To cook, remove the steak from the marinade, shaking off any excess (discard the marinade). Cook to medium rare (130°F). You can grill it over high heat for 3 to 4 4 minutes per side (see Grilled Flank Steak for more detail). Or cook it under the broiler: position the rack about 6 inches away from the broiler. Line a rimmed baking sheet with foil and place it under the broiler for 5 minutes to preheat. Add the flank steak, then return the sheet to the oven. Broil without flipping for 6 to 8 minutes, until the steak reaches 130°F.
- Remove the steak to a cutting board and let rest for 10 minutes (do not skip!). Slice VERY thinly (1/8-inch) against the grain. Enjoy warm.
Notes
- TO STORE: Refrigerate leftover
- flank
- steak in an airtight container for up to 2 days.
- TO REHEAT: Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but the oven or stovetop are preferable.
- TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
- TO STORE: Refrigerate leftover flank steak in an airtight container for up to 2 days.
- TO REHEAT: Reheat leftovers in a 350 degree F oven, or in a skillet. You can also warm up the steak in the microwave, but the oven or stovetop are preferable.
- TO FREEZE: Freeze leftover steak in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
- Marinade is from my favorite Flank Steak Marinade
- Nutritional information is an estimate and has been calculated without the marinade to account for the fact that most of it will be discarded after use.
Nutrition Information
Show Details
Calories
233kcal
(12%)
Protein
36g
(72%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
3g
Cholesterol
102mg
(34%)
Potassium
580mg
(17%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 102mg | 34% |
| Potassium | 580mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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