Description
This Marinated Flank Steak is tender, juicy, and full of flavor! The steak is infused with a savory and slightly sweet marinade, then grilled or broiled to perfection. Ideal for weeknight dinners or special occasions, this dish pairs wonderfully with grilled vegetables, potatoes, or a fresh salad.
Ingredients
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon smoked paprika (optional)
For the Steak:
- 1 1/2 to 2 lbs flank steak
- Fresh chopped parsley (for garnish)
- Lemon wedges (for serving, optional)
Instructions
-
Prepare the Marinade:
In a small bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, honey, garlic, black pepper, mustard, and smoked paprika until well combined. -
Marinate the Steak:
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight, turning occasionally. -
Preheat the Grill or Broiler:
Preheat your grill to medium-high heat (about 400°F) or set your oven broiler to high. -
Cook the Steak:
- Grilling: Grill the steak for 4-6 minutes per side for medium-rare (130-135°F) or longer for desired doneness.
- Broiling: Place the steak on a foil-lined baking sheet. Broil for 4-6 minutes per side, keeping a close eye to avoid burning.
-
Rest the Steak:
Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This helps the juices redistribute, keeping the steak tender. -
Slice and Serve:
Slice the steak thinly against the grain. Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
- Make it Gluten-Free: Use tamari or a gluten-free soy sauce.
- For Extra Tenderness: Marinate the steak for up to 24 hours.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days.