Best Marinated Flank Steak

5 from 3 votes

This recipe is the best marinated flank steak recipe you will find. And trust me, I would know because I have a few flank steak recipes myself (which are delicious, but this one is the best!)

Prep Time20

Cook Time40

Course: dinner, Low Carb, Lunch, Main Course

Cuisine: Fresh, Grilled, Healthy

Keyword: flank steak, grilled, grilled steak, marinade, marinated steak

Servings: people

Calories: 274kcal

Ingredients

1/4 cup fresh parsley (20g)
1/4 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 TBS red wine vinegar (45g)
2 TBS grainy dijon mustard (30g)
2 TBS Worchestire sauce (30g)
2 TBS brown sugar (30g)
1 TBS olive oil (15g)
2 tsp ground cumin
2 tsp chili powder
2 tsp onion powder
2 tsp Kosher salt
1.5 lb flank steak, trimmed of fat (650g)
Kosher salt and pepper to taste (right before grilling)

Instructions

Add all marinade ingredients (parsley through cumin etc) to a small food processor or blender and process until pretty 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 sometimes I use my rolling pin.) This helps tenderize as well.
Add 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’s covering the entire steak.
Remove meat from the fridge about an hour before grilling to bring it close to room temp. This really helps it to be more tender after cooking. If we’re only marinating for 2 hours, I never bother to refrigerate. But I’m not the food safety police!
Preheat 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 good generous pinch of kosher salt on both sides. (Don’t forget this step!) Grill steak 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 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