Flank Steak Marinade

Sliced Flank-Steak-in a wooden chopping board

This herby, balsamic-based marinade adds a beautiful punch of flavor and makes for a juicy, tender flank steak. Whether you are grilling, smoking, or even cooking your flank steak on the stovetop, this is the recipe you need to take your meat to a whole new level of deliciousness.

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Course: Dinner, Main Course

Cuisine: American

Keyword: flank steak, marinade

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 216kcal

Author: imma

Ingredients

1-½ pounds (900-1,000g) flank steak, trimmed
2 tablespoons (30ml) olive oil
3 tablespoons (45ml) balsamic vinegar
3 tablespoons (45ml) soy sauce
3 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon oregano (fresh or dried, minced or dried)
1 teaspoon black pepper
1 teaspoon chili powder
½ teaspoon chili flakes, optional

Instructions

Marinate the Steak

In a small bowl or shallow dish, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, cilantro, oregano, black pepper, chili powder, and chili flakes (if using). Alternatively, you can put the ingredients in a resealable plastic bag, seal it, and shake the bag to mix.
Pour the marinade over the steak, making sure it is evenly distributed. Then, rub or press the marinade into the steak.
Seal the bag or cover the dish with plastic wrap and place it in the refrigerator for at least an hour or overnight for optimal flavor.
When ready to grill or smoke, drain the skirt steak and use paper towels to pat dry.

Grilling Instructions

Preheat your grill to medium-high heat 375-400°F (190-204°C ). Brush and oil the grill grates.
Place the marinated flank steak on the hot grate and grill for 3-4 minutes per side for medium-rare/medium with a nice crust. Cooking times might vary depending on the thickness of the flank steak. (You can use the same method to cook your steak in a cast iron skillet.)
Once done, remove the steak from the heat and place it on a cutting board. Then, let it rest for 10 minutes.
Slice against the grain, and serve.

Smoking Instructions

Prepare your smoker according to the manufacturer’s instructions, preheating it to 225-250°F.
Place the flank steak directly on smoker grates and smoke for 75-90 minutes, or until the internal temperature of the steak reaches 110-115°F. Then, remove the steak from the smoker and set aside.
Increase the temperature to medium-high (450°F-500°F ).
Sear the flank steak for 2-3 minutes on each side, or until it develops good grill marks and/or sear on the outside or until you reach your desired. (If cooking for a crowd, the best temperature is 135°F.)
Finally, remove the steak from the smoker and cover it with foil to keep it warm while letting it rest for 10 -15 minutes so the juices can redistribute throughout the steak.
Slice against the grain and serve with your favorite sides or use for tacos.

Notes

Use fresh ingredients. Whenever possible, use fresh ingredients in your marinade. Freshly squeezed citrus juice, minced garlic, and chopped herbs will impart vibrant flavors to the steak. 🌿
When you’re ready to cook the steak, don’t forget to pat it dry with paper towels. Excess moisture on the surface of the steak can interfere with the searing process and prevent the development of a nice crust.
Throw out any leftover marinade. Marinades that have been soaking raw pieces of meat shouldn’t be used as a sauce after you drain the steak. It could contain harmful bacterias you don’t want to consume.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition