Grilled Flank Steak Marinade
Zesty red wine, Worcestershire and olive oil marinade for flank steak. Marinate 4+ hours, grill 5 min per side, rest and slice against the grain.
The marinade for this steak is unbelievable! I can't stop eating it.
Submitted by: Anastasia from Chicago, Illinois
- Equal parts red wine vinegar, Worcestershire sauce and olive oil plus a simple spice mix make a bold, tangy marinade.
- Marinate at least 4 hours in the fridge (turn once); discard or boil any used marinade before serving.
- Grill over very hot heat about 5 minutes per side, rest 5 minutes, then slice thinly across the grain at 35 to 45 degrees.
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Preparation Instructions:
Trim flank steak of any fat, sinew and silver skin.
The amount of marinade you will need depends on the size of your steak. The amounts given are for a steak about 3 pounds. Increase or decrease the marinade ingredient amounts as necessary.
Whisk together equal amounts of garlic powder, onion powder, celery salt, black pepper, and salt.
Combine equal amounts of red wine vinegar, Worcestershire sauce, and olive oil. Add the spices to the liquid. Put this marinade along with the flank steak in a large plastic bag. Refrigerate for at least 4 hours, turning after 2 hours.
Take the marinating steak out of the fridge one hour prior to grilling and let it rest at room temperature.
Grill the steak over very hot coals for exactly 5 minutes. Turn the steak over and grill on the other side for another 5 minutes. Remove to a plate and let rest for 5 minutes. Carve at a 35-45 degree angle. This will greatly tenderize the meat.
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More About This Recipe
You can make extra marinade for use as a delicious sauce, but set some aside before adding the meat. Do not use the meat marinade. Throw out any left over marinade after the steak has soaked in it.
If you enjoyed this recipe, check out more beef and steak recipes here.
Frequently Asked Questions
How long should I marinate flank steak?
Refrigerate the steak in the marinade for at least 4 hours and turn it once after about 2 hours. You can marinate up to 24 hours, but avoid much longer because the acid can start to break down the meat too much.
Can I use the leftover marinade as a sauce?
Only if you reserved some before adding the raw steak. If the marinade touched raw meat, do not use it as-is. To reuse a used marinade as sauce, bring it to a full boil for several minutes to kill any bacteria, or simply discard it.
How do I scale the recipe for different steak sizes?
The amounts given work for about a 3 pound steak. Multiply each ingredient by (steak weight in pounds ÷ 3). A quick rule of thumb is about 1/2 cup total liquid marinade per pound of steak.
Is grilling 5 minutes per side enough? What doneness will that give?
Grilling 5 minutes per side over very hot coals is a guideline that usually yields medium-rare to medium for a typical flank steak thickness. Use an instant-read thermometer to be sure: 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium. The USDA recommends 145°F with a 3-minute rest for safety.
Can I use this marinade on other cuts of beef?
Yes. It works well with skirt, hanger, and sirloin. Adjust marinating time: thinner, more delicate cuts need less time; tougher cuts can benefit from longer marinating up to 24 hours.
Why slice at a 35 to 45 degree angle and how do I find the grain?
Slicing at an angle makes wider slices and cutting against the grain shortens muscle fibers, which feels more tender. Look for the lines of muscle fiber running across the steak and slice perpendicular to them.
Can I grill this on a gas grill instead of charcoal?
Yes. Preheat the gas grill to high so the grates are very hot, then sear the steak directly for about 5 minutes per side. Watch the internal temperature and adjust time as needed.
Should I bring the steak to room temperature before grilling and should I trim it first?
Yes. Take the steak out of the fridge about 1 hour before grilling so it cooks more evenly. Trim visible fat, sinew, and silver skin before marinating to improve texture and flavor penetration.
How long should I marinate flank steak?
Refrigerate the steak in the marinade for at least 4 hours and turn it once after about 2 hours. You can marinate up to 24 hours, but avoid much longer because the acid can start to break down the meat too much.
Can I use the leftover marinade as a sauce?
Only if you reserved some before adding the raw steak. If the marinade touched raw meat, do not use it as-is. To reuse a used marinade as sauce, bring it to a full boil for several minutes to kill any bacteria, or simply discard it.
How do I scale the recipe for different steak sizes?
The amounts given work for about a 3 pound steak. Multiply each ingredient by (steak weight in pounds ÷ 3). A quick rule of thumb is about 1/2 cup total liquid marinade per pound of steak.
Is grilling 5 minutes per side enough? What doneness will that give?
Grilling 5 minutes per side over very hot coals is a guideline that usually yields medium-rare to medium for a typical flank steak thickness. Use an instant-read thermometer to be sure: 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium. The USDA recommends 145°F with a 3-minute rest for safety.
Can I use this marinade on other cuts of beef?
Yes. It works well with skirt, hanger, and sirloin. Adjust marinating time: thinner, more delicate cuts need less time; tougher cuts can benefit from longer marinating up to 24 hours.
Why slice at a 35 to 45 degree angle and how do I find the grain?
Slicing at an angle makes wider slices and cutting against the grain shortens muscle fibers, which feels more tender. Look for the lines of muscle fiber running across the steak and slice perpendicular to them.
Can I grill this on a gas grill instead of charcoal?
Yes. Preheat the gas grill to high so the grates are very hot, then sear the steak directly for about 5 minutes per side. Watch the internal temperature and adjust time as needed.
Should I bring the steak to room temperature before grilling and should I trim it first?
Yes. Take the steak out of the fridge about 1 hour before grilling so it cooks more evenly. Trim visible fat, sinew, and silver skin before marinating to improve texture and flavor penetration.
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