Best Flank Steak Marinade Recipes

GRILLED TUNA IN FLANK STEAK MARINADE

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

FLANK STEAK IN FAJITA MARINADE

Steps:

• Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
• Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
• Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
• To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
• Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

FLANK STEAK MARINADE

Steps:

• Score the flank steak by making shallow crisscross cuts on both sides.
• Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

GRILLED FLANK STEAK WITH GINGER MARINADE

Steps:

• In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
• Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
• Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

SOUTHWESTERN FLANK STEAK MARINADE

Steps:

• Place oil, cilantro, lime zest, lime juice, onion, honey, cumin, garlic, salt, black pepper, chipotle, and coriander in a gallon-sized zip-top bag. Mix thoroughly.

G'S FLANK STEAK MARINADE

Steps:

• In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steak for 7 to 8 minutes per side, or to desired doneness.

GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE

Steps:

• Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
• Poke about 20 holes in the steak with a fork and repeat on the other side.
• Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
• Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
• With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
• Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
• Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
• Cut the steak across the grain.

ULTIMATE FLANK STEAK MARINADE

Steps:

• 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
• 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
• 3. Place steak in the bag and seal. Turn several times to coat meat.
• 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
• 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.

BEER AND BROWN SUGAR MARINADE FOR FLANK STEAK

Steps:

• mix ingredients in a freezer or storage bag - add steak and allow to marinade for several hours. Can also be stored in freezer for a later meal. Broil or grill as preferred.

GRILLED FLANK STEAK IN KOREAN MARINADE

Steps:

• Score the flank steak the diagonally on both sides. Cut the steak across the grain (this is also usually on the diagonal) into strips about 3 inches wide. Once all tenderizing cuts have been made, cut into serving sized pieces still large enough to grill.
• Mix vegetable oil and sugar together in gallon sized Ziplok bag. Add flank steak and soak for 20 minutes (this tenderizes the meat).
• Meanwhile mix remaining ingredients as marinade. Add mix to steak in bag and refrigerate for 4 hours, turning occassionally. Grill over hot fire about 2 minutes per side.

MARINADE FOR FLANK STEAK

Steps:

• Mix oil, Worcestershire sauce, soy sauce, vinegar, garlic, mustard,lemon juice and parsley together in a large zip lock bag.
• Marinade beef over night.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable bag, combine lime juice, soy sauce, scallions, ginger, and red pepper flakes.
• Add steak and seal bag.
• Marinate in fridge, turning occasionally, for up to an hour (I usually go longer).
• Heat grill to high. Place steak on grates, season with salt and pepper. Cover.
• Cook, turning once, until meat reaches desired doneness. 6-8 minutes for medium-rare.
• Let rest 10 minutes before thinly slicing.

FLANK STEAK WITH WINE & SOY SAUCE MARINADE

Steps:

• Combine ingredients in a ziploc bag add steaks, shake Marinate at least 30 minutes, overnight if possible, turn/shake several times Remove steaks, pat dry Medium rare: Grill-high heat-4 min/side Remove to cutting board Let meat rest for 10 minutes Slice thinly & diagonally

J'S FLANK STEAK MARINADE

Steps:

• Mix soy sauce, Worcestershire sauce, lemon juice, sesame oil, granulated garlic, honey, onion powder, white pepper, and ginger together in a bowl. Transfer to a 1-gallon resealable plastic bag.

BROILED FLANK STEAK (NO MARINADE) MEXICAN STYLE

Steps:

• In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
• In another small bowl, combine the other ingredients for the steak (except the steak).
• Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
• Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
• Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
• Serve with the chilled sour cream sauce.

GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE

Steps:

• 1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. 2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. 3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). 4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. 5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.
• Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.

GRILLED FLANK STEAK MARINADE

Steps:

• Combine soy sauce, scallions, ketchup, sesame oil, and garlic in a large resealable plastic bag. Add flank steak, seal, and refrigerate for 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from bag, and discard marinade. Grill steak 6 minutes on each side for medium rare or until desired degree of doneness. Remove from grill. Tent with foil and let rest for 5 to 10 minutes. Cut diagonally across the grain into 1/4 to 1/2-inch thick slices.

FLANK STEAK WITH A PORT WINE MARINADE

Steps:

• Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.