This Grilled Flank Steak is ridiculously juicy, tender, and packed with bold, steakhouse-worthy flavor—and it’s surprisingly easy to make at home (on the grill or stovetop). My foolproof technique keeps every slice buttery-tender, while a deeply flavorful homemade marinade creates incredible char and savory, mouthwatering flavor. With my expert tips for grilling and slicing, you’ll want to make this flank steak again and again.
Watch How to Cook Flank Steak
Why This Recipe Works
Flank steak has a reputation for being tough because it’s so lean, but the right marinade and technique can transform it into something incredibly tender and flavorful! This steak was SO good that Patrick and I couldn’t stop eating—we polished off almost the entire steak in one sitting! After dialing in the techniques that make this flank steak buttery-tender, deeply savory, and beautifully charred, I’m sharing all my expert tips so you can get incredible results every time:
• A TWO-PART MARINADE does the heavy lifting: balsamic and lemon break down the tough fibers while soy and Worcestershire soak in rich, beefy depth.
• BROWN SUGAR AND DIJON pull double duty. The sugar caramelizes into a charred crust, and the Dijon emulsifies the marinade so it clings instead of sliding off.
• POUNDING the steak to an even thickness means the thin end never overcooks while the thick end catches up.
• RESERVING two tablespoons of marinade before the raw steak goes in gives you a fresh, punchy drizzle for the sliced steak.
• PULLING the steak at 130–135°F, resting it, and slicing it thinly against the grain keeps this lean cut juicy and melt-in-your-mouth tender instead of chewy.
• BONUS! The marinade takes 5 minutes to whisk together, and the steak takes less than 15 minutes to grill for a hearty, succulent steak dinner that everyone will love!
What Readers Are Saying
“The most flavorful and tender flank steak I have ever grilled and served. Absolutely delish!! This will be my only flank steak marinade from now on!! — Cheri
“This marinated flank steak is a winner, meat was so tender & had a nice crust.” — J. Bouffard
“This marinade is amazing! When flank steaks are on sale, I buy a few and make up a bunch of marinade and freeze them… Quick easy supper.”
— Mandy
“The flavor is unique, but very full and distinct… It’s a keeper!” — Docmike
WHAT IS FLANK STEAK?
Beef flank steak is a long, flat cut from the cow’s abdominal muscles, just below the loin. Because those muscles work hard, the steak is lean and intensely beefy, with long muscle fibers running the length of the cut. That grain is why flank steak has a reputation for being tough. Marinated, cooked to medium-rare, and sliced correctly, it’s one of the most tender, flavorful, and affordable steaks you can buy.
• Flank steak vs. London broil: “London broil” originally meant broiled flank steak, so it’s a cooking method, not a cut. Today, stores often label top round as London Broil, so look for the cut name on the label rather than London broil.
• Flank steak vs. skirt steak: skirt steak comes from the diaphragm. It’s thinner, looser-grained, and fattier, with an even beefier flavor, but it turns tough fast if you cook it past medium-rare. Flank is thicker and wider, which makes it more forgiving on the grill.
FLANK STEAK MARINADE Ingredients
Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Substitutions
How to MAke Grilled Flank Steak
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Flank Steak Cooking Times
| Method | Heat | Time per side | Pull temperature |
|---|---|---|---|
| Grill | Medium-high (450°F) | 5–6 minutes | 130–135°F medium-rare, 140°F medium |
| Broiler | High, rack 8 inches from the element | 6–8 minutes | Same as grill |
| Cast iron skillet | Medium-high | 6–8 minutes | Same as grill |
For rare, pull the steak at 120–125°F. I don’t recommend cooking flank steak past medium (140°F), because this lean cut tightens and turns chewy.
Oven and Stovetop Flank Steak
• Broiler: line a sheet pan with foil, set the steak on it and broil, flipping once. Watch closely after the first flip because the sugar in the marinade can go from charred to burnt quickly.
• Cast iron: heat the skillet until it just starts to smoke, add a thin film of oil, and sear the steak without moving it. If the steak doesn’t fit flat, cut it in half so it sears instead of steams.
Tips for the Best Flank Steak
• Find the grain before you cook: note which way the fibers run while the steak is raw. Once it’s charred, the grain is much harder to see.
• Chewy slices mean a slicing problem: if the steak is tough but not overcooked, you either sliced with the grain or cut the slices too thick. Aim for ¼-inch slices.
• Don’t marinate past 12 hours: the acid starts breaking down the surface and turns it mushy. If your plans change, freeze the steak in its marinade (see Storage).
• Never use spray oil on a hot grill: it can flare up. Oiled paper towels held with tongs grease the grates safely.
• Skip the fork-poking: poking holes doesn’t help the marinade penetrate. It just lets juices escape.
• Flip with tongs, not a fork: every puncture leaks juice.
• Don’t add the steak until the grill is hot to achieve a beautiful sear.
• Don’t overcook!
Flank Steak Variations
• Fajita-style: swap the lemon for lime and the dill and rosemary for cumin and chili powder. Slice it for tacos, fajitas, or burrito bowls.
• Asian-inspired: swap the balsamic for rice vinegar, replace the dried herbs with fresh ginger, Chinese five-spice, and a splash of sesame oil, and finish with green onions and sesame seeds.
• Cajun: replace the dried herbs with 1 tablespoon Cajun seasoning for a smoky, peppery kick.
• Extra spicy: double the red pepper flakes or add ½ teaspoon chipotle chili powder for smoky heat.
• Additions: finish with cilantro-jalapeño chimichurri, a pat of garlic-herb butter, or crumbled blue cheese.
Storage, Make-Ahead and Freezing
• Refrigerate: store cooked steak in an airtight container for up to 4 days.
• Keep it whole for meal prep: store the steak unsliced and slice it just before serving so it stays juicy.
• Reheat gently: warm the slices in a skillet over medium heat with a splash of broth just until heated through, or cover and reheat in a 350°F oven for about 10 minutes. It’s also delicious cold on salads.
• Freeze cooked steak: cool completely, freeze in a zip-top bag with the air pressed out for up to 3 months, and thaw overnight in the fridge.
• Freeze raw in the marinade: freeze the bagged steak and marinade for up to 3 months. It marinates as it thaws overnight in the fridge, so grill it the next day.
What to Serve with Flank Steak
• Potatoes: Smashed Potatoes, Mashed Potatoes or Twice Baked Potatoes
• Grilled vegetables: Corn on the Cob, Grilled Zucchini, Grilled Asparagus, Grilled Vegetables
• Roasted Vegetables: Roasted Broccoli or Roasted Brussels Sprouts
• Pasta salads: Italian Tortellini Salad, Greek Orzo Pasta Salad or Cowboy Pasta Salad
• Crisp salads: Outback Wedge Salad, Cucumber Tomato Salad, or Strawberry Salad
• Bread: Garlic Bread or Dinner Rolls
Ways to Use Leftover Flank Steak
• Tacos: pile it into tortillas with Pico de Gallo, Guacamole, and Avocado Crema.
• Rice bowls: serve it over Cilantro Lime Rice with Black Bean Corn Salsa.
• Steak salad: fan the slices over greens with Cilantro Lime Dressing.
• Pasta: toss it with Creamy Mushroom Pasta or Risotto.
• Breakfast: fold it into an Omelettes or a Frittata.
Flank Steak FAQs
Yes. It’s excellent on sirloin, tri-tip, and hanger steak. It also works on chicken thighs and pork tenderloin, but marinate those 4–8 hours.
Trim any thick fat or tough silver skin on the surface so the marinade can reach the meat. Flank steak is lean, so this usually takes under a minute.
Not once raw meat has been in it. That’s why the recipe reserves 2 tablespoons up front. If you want more sauce, bring the used marinade to a rolling boil for 5 minutes before serving.
The grill wasn’t hot enough, or too much marinade went onto the grates with the steak. Let the grill fully preheat, let the excess marinade drip off, and don’t move the steak until it releases on its own.
I don’t recommend it. The outside overcooks before the center thaws. Thaw it overnight in the fridge instead.
Plan on 6–8 ounces per person for a main dish and 4 ounces for tacos or salads. A 1½–2 pound flank steak serves 3–5 people, and you’ll need about 3 pounds for 6–8.
In addition to this marinated flank steak recipe, flank steak is famous for London broil, which is essentially marinated, broiled flank steak. It is also popular for grilled fajitas, steak tacos, carne asada, as well as Asian stir fries such as beef and broccoli, pepper steak, Szechuan beef and Mongolian beef.
Flank steak is extremely lean with hardly any fat or connective tissue, so pound it with a meat mallet to tenderize the steak, then marinate it for at least 4 hours.
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Ingredients
- 1 1/2 -2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 TBS EACH onion powder, garlic powder
- 1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
- 1/2 tsp EACH dried oregano, dried rosemary, ground coriander
Instructions
- Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 2 hours or up to 12 hours.
- Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
- Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. 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. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.
Video
Notes
TIPS AND TRICKS
See the post for more detailed tips/tricks and instructions.- Pound the steak to an even, thin thickness to tenderize and for even cooking.
- Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy but please aim for 12 hours for optimal flavor and juiciness.
- Bring steak to room temperature before cooking by letting it sit on the counter for 30-60 minutes.
- Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
- Grease the grill very well with a wad of oiled paper towels using tongs. NEVER use spray oils once the grill is on.
- Don’t add the steak until the grill is hot to achieve a beautiful sear.
- Only flip/touch your steak once for the perfect caramelized crust.
- Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
- Don’t overcook or your steak won’t be as juicy. Use a meat thermometer to check for doneness and grill to 140 degrees for medium. The steak will rise to 145 degrees after it rests.
- Let steak rest 10 minutes before slicing so it has time to reabsorb the juices that have accumulated in the middle of the steak to redistribute throughout the steak.
- Slice steak across the grain to shorten the muscle fibers for tender steak.
- Steak doesn’t just have to be served plain – see the post for TONS of ways to use flank steak!
Flank Steak Temperature
- Rare steak: 125 degrees F
- Medium rare: 135 degrees F
- Medium: 145 degrees F *RECOMMENDED*
- Medium well: 155 degrees F
- Medium Well (not recommended)
- Well done: 165 degrees F (not recommended)
HOW TO COOK FLANK STEAK IN THE OVEN
Broiling the flank steak mimics the high directional heat of the grill. Place steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side or until it reaches desired temperature.HOW TO COOK FLANK STEAK ON THE STOVE
You may pan sear flank steak but unless you have a large grill pan, your steak will not fit and will need to be cut in half and cooked in two batches. Heat one tablespoon olive oil in a large cast iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches desired temperature.HOW TO STORE AND REHEAT
- Storage: transfer flank steak to an airtight container. Store in the refrigerator for up to five days.
- Microwave: transfer sliced steak to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
- Skillet: warm sliced flank steak in a skillet on the stove top over medium heat, stirring often until warmed through.
- Oven: Transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
HOW TO FREEZE
You may freeze the flank steak either after it is cooked or as soon as it’s added to the marinade.- Freeze Marinating Steak: Add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Defrost in the refrigerator overnight then use immediately.
- Steak: After you have cooked the steak, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
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Ekta says
Sounds yum! Would this marinade taste as good on pork or lamb Jen?
Jen says
Yes! It is so good, it will make practically everything tasty!
Stephanie says
Hope you’re enjoying your 4th weekend! Tried this marinade on some ribeyes for the 4th bbq & it was tasty! I love flank but had ribeyes, so went with it. Also made your twice baked potatoes, with the gruyere/cheddar combo….those were some darn good melt in your mouth bacon topped taters!
Jen says
Thanks for being the first to report back on this marinade Stephanie! And what a yummy combo with the twice baked potatoes – yum! Happy 4th!
Nicole says
This looks amazing. Can’t wait to make. I’m not sure if I missed it— but how much flank steak do you recommend for the marinade in the recipe?
Jen says
It’s for 1 1/2- 2 pounds. I hope you love it as much as us!
Sandy says
Looks delicious! How many pounds of meat / what size steak is this for?
Jen says
Hi Sandy! It’s for 1 1/2- 2 pounds. Enjoy!
Michael says
Absolutely Awesome
Jen says
Thanks Michael! I’m so happy you loved it!
Deborah says
Hi — Two things. I was confused by the TBS abbreviation for the garlic and onion powder. Tablespoons? Because, honestly, two full tablespoons of powder seems like a lot to me. Second, I am unclear about taking the steak out of the marinade. Am I supposed to drain it some? Or just slap it right on the grill?
Thanks!
Deborah
Jen says
Hi Deborah, yes it is 1 tablespoon onion powder and 1 tablespoon garlic powder. When you remove the steak form the marinade, the marinade will drain off naturally. So, just pick it up with tongs, let the excess marinade drain off then add it to the grill. Enjoy!
Rachel says
This is RIDICULOUSLY good! Used red wine vinegar instead of balsamic and added some chopped cilantro… had to pan cook the steak but took the reserved marinade and made a sauce w/ roux and chicken broth. SO good.
Jen says
Thank you so much for your awesome comment Rachel! I’m so pleased you loved the flank steak and I love your idea of making a sauce with the marinade!
Olga says
Do you think it would work to keep all the wet ingredients the same but sub Montreal steak seasoning for the dry spices? (If I’m feeling lazy or don’t have all the dry spices on hand;)
Jen says
Yes! I think that will work great!
Kristen says
My oven has a high and low broil setting. Which would you recommend for this?
Jen says
You want about 550 degrees F, so I am guessing high. Good luck!
Nita says
What is the difference in poking holes and pounding to thin & tenderize? Are you saying to pound it before marinating or just before cooking?
Jen says
Hi Nita, you want to pound it with the flat side of the mallet as to not poke holes in it. Pound it thin before marinating. Enjoy!
Susan Allums says
BEST flank steak marinade EVER. I have made many flank steaks and this is by far my fave. Thank you for sharing
Jen says
You’re so welcome Susan, I’m thrilled you loved it!
Sarah says
I love this marinated flank steak! With the chimichurri recipe recommended and on some tacos it is HEAVEN! Also, a side of the Mexican street corn too and you’ve got a great meal. Thanks for some great recipes, setting up an awesome weekend dinner!
Jen says
Thanks so much for taking the time to comment Sarah, I’m so pleased this flank steak is a favorite! I love your creativity of adding chimichurri and making into tacos – YUM!
Lou says
I haven’t made this yet but I just wanted to say what an awesome post this is. Every thing a person needs to know about flank steak is here. Great job!
Jen says
Thank you for your kind comment Lou, I appreciate it!
Peg says
This is very tasty, coats the meat well and tenderizes it just right. It will be a go-to for now on.
Jen says
Thanks so much Peg!
Kat says
I’ve tried different marinades for flank steak, but this was the best by far! I loved all the extra tips for helping it to come out perfectly. They worked – it was delicious!
Jen says
Thanks so much Kat, I’m honored it’s the “best” marinade so far!
Pam K says
Thank you so very much. I had purchased 2 flank steaks awhile back (BOGO), we had one right away after marinating overnight and it was so disappointing. I found your recipe and figured “oh well” had to use the one in the freezer and was so glad I went with yours. This was absolutely the best as far as flavor, tenderness and ease. I was at first a little leary of the amounts of some of the ingredients but it was perfect and will definitely use it again. Doubt if I will get the flank steak from the same store, their prices have really gone up and the quality gone down but that’s a whole different subject. Thanks again.
Jen says
You’re so welcome Pam, I’m so happy you this recipe will be on repeat!
Jeff Yoder says
This marinade has been my go-to ever since I found it! After grilling I like to make a board sauce with olive oil, fresh thyme, sage, and parsley, some garlic, and pepper. Just rest the steak on all that goodness and then slice it thin and roll all the slices in the sauce and juices. The combination of the marinated meat and the board sauce is mind blowing!
Jen says
That sounds AMAZING Jeff, thanks so much for sharing!
Sandi says
Flank steak is indeed very hard to get tender. I was only able to marinate this for approximately 2 1/2 to 3 hours. But oh my goodness this is a great recipe I had all of the ingredients and did it exactly by the book and it came out flavorful and tender. We used it for fajitas in soft tacos with all the Fixins. Thank you for an awesome flank steak recipe. I will definitely be using this from now on.
Jen says
Thank you so much for the awesome review Sandi, I’m so pleased this recipe will be on repeat! It sounds perfect in your fajitas/tacos – yum!
Debbie says
I made this for my family and they loved it!! It was so tender and flavorful. I forgot to put the brown sugar in, ooops, but it was wonderful. I cooked it in an airfryer/grill and it was ready in 10 minutes. I marinated it for 7 hours, I will definite be making it again
Jen says
Thank you so much Debbie, I’m so pleased this recipe was a hit and will be on repeat!
Rhiannon Watterson says
Holy cow! Just made this. Hands down the best steak I have EVER had from home and a restaurant. And I’ve had $50 steaks in expensive restaurants. I can’t rave enough about this. Thank you!
Jen says
Thank you so much for the glowing review Rhiannon, you made my day!
Michelle says
Best marinade ever!!!!! This recipe was so good! Can’t wait to make it again!!!!
Jen says
Thank you so much Michelle!
Robert says
Great marinade. I let it marinate for 9 hours and it was flavor town. Family loved it.
Jen says
Awesome, I’m thrilled it was a hit! Thanks Robert!
Kim says
Hi…thank you for this recipe…I can’t wait to look at your other recipes. Do you close the grill when cooking this? Thanks so much.
Jen says
Great question, generally no for flank steak but it depends on how thick your steak is and how well done you like it. My general rule is if it’s 3/4-inch or less, don’t close the lid. If it’s more and/or if you like the steak more medium-well, then consider closing the lid. Hope that helps!
Nettie says
Hi Carl! Made this tonight. Very delicious but I gotta say…. Dodgy on cooking times! Mind yu my flanks were thick! Cudda n shudda pounded out more! But once I seared it it was still raw in middle so I’m a bit confused. They looked fab on outside, but inside my temps kept going down! Ugh! I ended up (ghastly) putting a lid on to steam them finished!) but it did work! I made a Lovely jus out of secretions! I thought my asparagus wud be mush by the end of it but surprisingly they were Al dents still! So ….????? How can I improve????
Jen says
Hi Nettie, the only way to cook steak or any protein perfectly is to use a meat thermometer. I highly suggest this one that’s only $23 on Amazon: https://www.amazon.com/gp/product/B07477NMF4/ref=as_li_tl?ie=UTF8&tag=carlscravi0a-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B07477NMF4&linkId=3475203d95a0b21dafcbe3c7bf629fba
Lisa L says
We have had a lot of Flank steak over the years, this is by far the best recipe!!! We couldn’t stop eating it!!!
Jen says
I love hearing that, thank you Lisa!
Sam Peach says
Finally made this tonight for taco bowls. Made it per recipe minus a couple of spices and Worcestershire. Broiled in a hot cast iron pan for the 8 minutes each side. Let it rest for 6 minutes. Taste was awesome and came out just medium well but super juicy. Will be making again.
Jen says
Yay! Thanks, Sam! I am so glad this is a repeat recipe!
Theresa says
First recipe made from this site, and WOW!!! This was some of the most delicious steak I have ever EVER enjoyed!
Thank you so much Jen for sharing this, especially all the tips that ensure success! I will definitely use this marinade again, only likely with COMPANY to show off this incredible recipe!
Tonight I read your love story and your journey w your double lung transplant. And I read the speech that you gave and…..I cried. You are truly an angel among saints that walk this earth. You are a gift to us and we are all more able to be gifts to others because of your powerful message. You connect the dots and provide the inspiration that this world so desperately needs! Keep the light shining! I will keep you and your dear sweetheart in my prayers. 🙂
Jen says
I’m thrilled that this turned out so well for you!! And thank you for your love and support, it means so much to me!
Debby says
Incredible marinade. My flank steak was so delicious. Can’t wait to use it again. Thank you!
Jen says
Thank you so much, Debby! I am so happy that this did not disappoint! Thanks for taking the time to comment!
Chelsey says
This made the best steak tacos. Thank you!! Will make again and again
Jen says
Yay! Thank you so much, Chelsey! I am thrilled this recipe will be a new repeat favorite!
Beth says
We discovered this recipe while searching for a beef kebob recipe to serve to guests at my son’s wedding rehearsal dinner. We tested many over the course of a several months, and this marinade was the best BY FAR!! (I think our friends were getting tired of eating so much grilled kebobs!lol) We didn’t change a thing and have become loyal followers. We marinated sirloin steak pieces overnight, skewered them and then froze them weeks before the dinner. Everyone LOVED them and still mention them years later!! Thank you Jen; your recipes are inspiring!!
Jen says
Yay! Thank you so much, Beth! I am so happy this was a winner and left such a great impression on everyone! I hope you have a wonderful week and find more recipes to enjoy!
Tara says
Is it okay if you marinade it for more than 12 hours?
Jen says
Hi Tara! 12 hours is the max amount of time I would recommend, otherwise the steak may become mushy!
Otto Sayas says
“ Drizzle with the 2 tablespoons reserved marinade”. A sure fire recipe for food poisoning.
Jen says
In the recipe I explain that you should always use the reserved marinade, meaning it hasn’t been added to the meat.
Marian says
Hi Otto, In step 1 it states to reserve 2 tbsp of marinate for later use. That is before you add the meat to the marinate. There is no risk for food poisoning if raw meat hasn’t been introduced into the marinate. Hope that helps. Also, the drizzle makes a world of difference in my opinion
Jen says
Thank you Marian!
Tiffany says
So if I want this for a 6:00pm dinner….and want to marinade for the full 12 hours, it needs to be marinating by 6am? Do you get up that early to get it started?
Jen says
You can marinate it for less time if needed. Enjoy!
Kelley Donovan says
This would have been so great if I could have just used the links to jump to the recipe. I don’t need all the pop ups or to know your whole story making the recipe.
Jen says
Hi Kelley, there is a “jump to recipe” button at the top of every page. Hold it down and it will skip directly to the recipe card.
Claudia says
Do you think I could use this same marinade for flank already sliced into strips?
Jen says
Yes, definitely! Hope you enjoy!
Mary Drew says
Is there a good substitute that is sugar free for the brown sugar. Cant have the sugar. Thanks
Jen says
You could try substituting with 1/2 teaspoon of stevia. The sweetness will help balance out the flavors. Let me know how it goes if you try it!
Lisa says
I never leave comments on recipe websites, but every single member of my family (7) lauded this recipe multiple times during the meal. We have some picky eaters, but it satisfied everyone to the full. Thanks for putting this together and sharing!
Jen says
Thank you for taking the time to comment! I am so pleased to hear it was such a hit with everyone!
Amy says
I’ve only made this marinade once but it was the most delicious steak marinade I’ve ever tasted. I followed the recipe exactly as written, marinaded for half a day and let it rest before grilling and also before slicing. It is absolutely incredible and I will be using it from now on! Thank you!
Jen says
Thank you! I’m so glad the marinade will now be a go-to!
Randi says
Perfection! So delicious. Perfect amount of spice with a hint of sweet.
Jen says
Thanks so much Randi! I’m thrilled that you loved them!
Debbie says
Planning to make this tomorrow and appreciate all the wonderful comments and tips – so looking forward to it! But have to take a second to give you kudos, Jen, on how diplomatic and kind you are when you get those mean and ridiculous (and totally unnecessary) comments from some readers. You are a sweetheart!
Jen says
Thanks so much Debbie! You are so sweet to say so! I hope you love this dish!
Tanee Simonetti says
I made this tonight and it was amazing!! Super easy and flavorful! Thx!!!
Jen says
Hi Tanee! Thank you so much for your sweet review! I’m so glad you loved the flavors of this dish!
J. Bouffard says
This marinated flank steak is a winner, meat was so tender & had a nice crust. I like that all ingredients are in pantry, not necessary for fresh herbs.
Jen says
Thanks for your sweet review! So glad you enjoyed it!
Mandy says
This marinade is amazing! Thank you for the recipe. The only thing I add is fresh garlic but other then that, exactly as prescribed. My husband loves the crust from the marinade. When flank steaks are on sale, I buy a few and make up a bunch of marinade and freeze them in a Ziploc bag with the marinade. Quick easy supper. Thanks!
Jen says
Thanks so much Mandy! I’m thrilled that you and your husband love this dish! Great idea with freezing portions for easy meals! Thank you for taking the time to share your comment!
Nancy says
Great recipe! Made as written except no red pepper or coriander. Cooking time was accurate. Really good!!!!
Jen says
Hi Nancy! So happy that you loved it! Thanks so much!
Christos Androutsos says
Now I realise that they are different cuts of meat, however, do you think I can use this marinade for a similar sized brisket, as it sounds delish, or do you think that marinating a brisket is rather useless, as it usually is cooked low and slow for best results.
Oh, now that I think of it, what about using the marinade and soups vide it and then pop it into a very hot oven or pan to crust it up?
Any feedback would be great
Jen says
Hi Christos! So sorry for not getting back sooner! Great question! You can definitely use this marinade on brisket if you’d like — it won’t penetrate deeply like it would with a thinner cut, but it will still add great flavor on the surface. For brisket, marinating isn’t usually essential since it’s such a low-and-slow cut, but it can still be a nice flavor boost. And your idea of sous vide + a hot sear or oven finish actually works really well — that’s a great way to build tenderness while still getting a flavorful crust at the end. Sounds like you’re on a delicious track either way!
Docmike says
This is really good. The flavor is unique, but very full and distinct. The flank steak grilled quickly, and the marinade flavor was evident in the finished dish. It’s a keeper! Thanks.
Jen says
Thank you for your sweet comment! So happy to hear that this is a keeper recipe!
Esther says
Hi, I was wondering is it good on a griddle too?
Jen says
Hi Esther! Thank you for your interest in this recipe! You can cook this on the griddle which offers a more uniform sear but it will lack the smoky flavor and the char marks that come with cooking it on the grill. I’m sure it will still be delicious! I hope that helps!
Cheri says
The most flavorful and tender flank steak I have ever grilled and served. Absolutely delish!! This will be my only flank steak marinade from now on!! Thanks for sharing it!!!
Jen says
Yay Cheri! I’m so glad that this recipe didn’t disappoint and that it will be on repeat in your kitchen! Thanks so much for your sweet review!