Boom! Done! Your perfectly grilled flank steak is ready to serve. Thinly sliced! The flank steak marinade is key here to infuse all that wonderful flavor. Looks delicious, doesn’t it? Flank steak is easy to make and always satisfies. Because it is a thinner cut of beef, it grills up in minutes. I’ve made so many flank steaks over the years I’ve lost count, but one thing that makes the biggest difference is the marinade. Yes, the best Flank Steak Marinade will make the best grilled flank steak, period. My flank steak marinade is easy to whisk together from mostly pantry ingredients - like soy sauce, olive oil, vinegar - along with a mix of some of my favorite spices. And hot sauce, of course! It’s also very easy to adjust to your own personal tastes, so feel free to use it as your new base recipe. If you love flank steak, I think you’re going to love this dish. It works perfectly with a nice skirt steak as well. Let’s talk about how we make grilled marinated flank steak, shall we? Marinate the Flank Steak. Add the flank steak to a wide pan or into a large plastic baggie and pour the marinade over it. A baking dish works great for this. Be sure to cover the steak. Massage the marinade into the steak with your hands. Marinating overnight will give you a lot more flavor and will better tenderize the muscle fibers of the meat. Highly suggested. Heat the Grill. Heat a grill to medium-high heat and lightly oil the grates. Grill the Flank Steak. Remove the flank steak from the marinade and discard the marinade. Cook the flank steak for 3-4 minutes, then flip and grill another 3-5 minutes, or until done to your desired doneness. See below for temperatures. You’re really grilling for only a few minutes per side. Slice and Serve. Slice against the grain and serve. That’s it, my friends. I hope you enjoy my flank steak marinade recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! If you’d like to make it ahead of time but plan on keeping it more than 5 days, it is best to freeze it, then thaw later when you want to marinate your flank steak or skirt steaks. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Meat Thermometer
I recommend the Thermoworks Thermapen ONE thermometer (affiliate link, my friends!). NOTE: This recipe was updated on 7/14/23 to include new information and video. It was originally published on 9/15/21.
