Best Marinated Flank Steak
This is the best marinated flank steak recipe you will ever try. It's great as-is, or enjoyed with salad, veggies, or in a sandwich!
Servings: 5 people
Calories: 274kcal
Ingredients
- 1 ½ lb flank steak, trimmed of fat (650g)
- kosher salt and pepper to taste (add right before grilling)
Flank Steak Marinade
- ¼ cup fresh parsley (20g)
- ¼ cup fresh cilantro (20g)
- 1 inch chunk red or white onion (50g)
- 6 cloves of garlic, minced (or frozen cubes of Dorot which is always my choice!)
- 3 Tbsp red wine vinegar (45g)
- 2 Tbsp grainy dijon mustard (30g)
- 2 Tbsp Worchestire sauce (30g)
- 2 Tbsp brown sugar (30g)
- 1 Tbsp olive oil (15g)
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp onion powder
- 2 tsp kosher salt
Instructions
- Add all flank steak marinade ingredients to a small food processor or blender and process until smooth.
- Trim steak of any excess fat and place between two pieces of plastic wrap or inside a resealable bag. Pound into an even thickness using a meat mallet or rolling pin to tenderize the meat.
- Add the tenderized steak and marinade to a large dish or resealable bag and marinate in the fridge for 2-12 hours. Make sure to work the marinade around so it covers the entire steak.
- Remove the meat from the fridge about 30 minutes before grilling (or while preheating the grill) to bring it closer to room temperature. This helps it to be more tender after cooking.
- Preheat your outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed). Carefully oil your grill using oil and paper towels, or spraying cautiously!
- Sprinkle meat with a little pepper and a generous pinch of kosher salt on both sides. (Don’t forget this step!) Place the steak on the oiled grill grates, and grill for about 4-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. We like to pull it at 130 since it will continue to cook a little as it rests. Grill time will vary depending on thickness of your steak and desired level of doneness.
- Remove the steak to a cutting board and let it rest for 10 minutes before slicing. Make sure you slice your steak into thin strips against the grain (perpendicular to the long strands). This helps your strips to be tender rather than tough and chewy!
Notes
I love this steak sliced and served in a big Cava style Mediterranean Bowl like THIS ONE, with the vegan tzatziki from Trader Joe's, and drizzled with this dairy free free green sauce.
Find this recipe in My Fitness Pal under: Lillie Eat and Tells Best Marinated Flank Steak
Nutrition
Serving: 113g | Calories: 274kcal | Carbohydrates: 8g | Protein: 28.9g | Fat: 13.8g | Fiber: 0.4g