How long can you marinate flank steak?

You can marinate flank steak for as little as 1 hour at room temperature if you're short on time. For the best results, though, I recommend marinating it overnight in the fridge. Just be sure not to go over 24 hours, as the acid in the marinade can start to break the meat down and affect the texture.

Can I freeze raw flank steak in the marinade?

Yes, you technically can. Freezing pauses the marinating process, and as the meat thaws, it will continue to absorb the flavor. The key is to cook the meat as soon as it is thawed, to ensure that the acidic ingredients don't alter its texture too much. To freeze, place the raw meat and the marinade in a freezer-safe bag and remove all the air. Freeze for up to 3 months. Thaw in the fridge overnight before cooking.

Can I freeze marinated flank steak after it is cooked?

Yes, you can. For best results, freeze the steak whole. This helps maintain its moisture and texture when you reheat it. Make sure it's fully cooled, then wrap it tightly in parchment paper or plastic wrap to avoid freezer burn. Transfer it to a freezer-safe bag, remove as much air as possible, and seal. It'll keep well in the freezer for up to 3 months.

What is the best way to slice flank steak?

Always slice flank steak against the grain. This means cutting across the visible lines of muscle fibers rather than parallel to them. Doing this shortens the muscle fibers and gives you tender and easy-to-chew pieces every time.

Can I use this marinade for skirt steak as well?

Yes, you can. Skirt steak is a similar cut that is lean and perfect for high-heat cooking, so it benefits from the same balance of acidity, salt, and sweetness.

Flank Steak vs. Flap Steak: Are they the same?

Most people are confused about these two cuts of meat, but they are not the same. Flank steak comes from the cow's lower abdomen, while flap steak is cut from the bottom sirloin, just next to the flank. With that being said, this marinade can be used for flap steak and deliver great results.

Flank Steak Marinade + How To Cook It (Grill, Oven or Stovetop)

Name: Flank Steak Marinade Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: ¼ cup olive oil (plus more to oil the grill grates); ⅓ cup soy sauce; ¼ cup apple cider vinegar (or balsamic vinegar or red wine vinegar); 2 tablespoons lemon juice (or lime juice); 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 tablespoon honey (or brown sugar); 3 cloves garlic (minced); 1 teaspoon sweet paprika; ½ teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 ½ lbs flank steak

I’ve been making flank steak for years, but it wasn’t until we bought our first gas grill a couple of summers ago that I really started perfecting it. I was first drawn to this cut because it’s budget-friendly and cooks quickly, which makes it perfect for busy weeknights or casual weekend grilling.

Back then, I kept things simple with just salt and pepper. The steak was fine, but it never had that “wow” factor. That changed once I began experimenting with marinades, and the version you see here quickly became my go-to.

What makes this the best flank steak marinade is the balance of soy sauce, vinegar, Dijon mustard, and a touch of honey (or brown sugar). Paired with high heat and a quick cook time, it transforms this lean cut into a tender, juicy steak that people can hardly believe is flank steak.

Ingredients You’ll Need

The full list of ingredients is in the recipe card below, but after making this recipe countless times, I’ve gathered a few notes on what makes these key ingredients so important:

Ingredient for the recipe from the top view.

Olive oil: Use a good-quality extra virgin olive oil here. Nowadays, my favorite brand is Garcia de la Cruz (affiliate link) with its smooth and earthy flavor. You’ll also want to keep a little extra oil to grease your grill grates right before grilling to prevent the meat from sticking to the grill.

Soy sauce: Soy sauce is the secret ingredient that gives the steak its deep, salty, savory, and umami kick. I’ve tried using just salt before, but soy sauce adds so much more depth. If you’re following a gluten-free diet, tamari or coconut aminos work just as well.

Apple Cider Vinegar: As the primary acid in this recipe, vinegar helps tenderize the meat. I use apple cider vinegar in this recipe, as it is commonly found in most households. However, balsamic vinegar or red wine vinegar would also work. Keep in mind, though, depending on the vinegar you use, that the flavor profile of your marinade will be slightly different.

For example, using an aged balsamic from Modena will give you a deeper, sweeter taste.

Lemon or lime juice: I recommend using freshly squeezed juice for the best taste. I usually go with lemon juice for its slightly tangier flavor, but lime juice works just as well. While freshly squeezed juice is best, in a pinch, bottled juice will work too.

Dijon mustard: When it comes to mustard, I like to use Dijon mustard for its strong, tangy flavors, but if you prefer a bit of texture in your marinade, you can also use grainy mustard. Yellow mustard will work in a pinch, though it has a milder taste.

Sweetener of your choice: A small amount of sugar helps balance the tangy and umami flavors of the marinade. I use honey in my recipe, but brown sugar would also work. Either way, be sure to whisk it well so that it’s fully dissolved to prevent the sugar burning on the grill.

Fresh garlic cloves: For the best taste, I recommend using freshly minced garlic. But if you prefer a milder flavor, garlic powder works too.

Seasoning for Flank Steak: For the spices in this marinade, I’ve found that sweet paprika and ground cumin work best, but if you prefer a smokier flavor, you can swap in smoked paprika. You can also add fresh or dried herbs that complement the rest of your meal. Choose ones that echo the flavors in your side dishes for a harmonious pairing.

Flank steak: When buying flank steak, look for a cut that is well marbled and has a bright red color that looks fresh and moist. It is best to choose a flank steak that is even in thickness. My recipe calls for 1 ½ lbs of flank steak that is ¾ to 1 inch thick, which is ideal for grilling.

How to Marinate Flank Steak? Step-by-Step Instructions

Marinating flank steak is one of the simplest ways to ensure it turns out tender and full of flavor. It really is as easy as whisking a few ingredients together in a large bowl and letting the steak soak up all that goodness.

Here’s exactly how I do it with some helpful tips on every step:

Flank steak marinade in a bowl and being poured over the meat.

Step 1 – Make the marinade: In a mixing bowl, combine olive oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, honey, garlic, paprika, cumin, salt, and pepper. Whisk until everything is fully incorporated and the marinade looks smooth.

I find it helps to start with the wet ingredients first, then add in the seasonings so everything blends evenly. This is especially helpful when using ingredients like honey or Dijon mustard, as it ensures they dissolve smoothly and don’t clump.

Step 2 – Add the steak: Use a large, shallow dish (ideally one with a tight-fitting lid) that’s big enough to hold your flank steak in a single layer so it can lie flat and be fully coated in the marinade.

If you’re working with a larger cut or want less cleanup, a resealable plastic bag will work as well. Pour the marinade over the top, making sure the entire surface is covered.

I like to press the steak gently into the marinade to help it really soak in. If you’re using a plastic bag, seal it tightly and massage the marinade into the meat to distribute the liquid evenly.

Marinated flank steak before and after it is grilled.

Step 3 – Cover and marinate: Cover your dish with a tight-fitting lid (or seal your bag). If you can plan ahead, marinating overnight in the fridge is my go-to, but even a quick 1-hour marinade will still give you good flavor. Depending on your schedule, here’s how I do both:

1 Hour Marinade: If all you have is an hour, you can let it sit at room temperature on your kitchen counter, which helps take the chill off the meat, allowing it to cook more evenly later.
Overnight Marinade (preferred method): If you can plan ahead, marinating it overnight in the fridge is even better. Just don’t go past 24 hours; the acids in the marinade will start to change the texture, and instead of tender, the meat can turn a little mushy.

How To Cook Marinated Flank Steak?

Once your steak is marinated and ready to go, it’s time to cook. While my preferred method for cooking is on the grill, I know that it is not always possible. The good news is that you can cook your marinated steak on the stove or in the oven.

Below are the steps for each method:

On The Grill

Step 1 – Preheat the grill: When it comes to grilling marinated beef flank steak, we’re aiming for high heat, around 500°F. You want that grill nice and hot so you get a good sear on the steak without overcooking the inside.

While the grill heats up, give the grates a good scrape to remove any residue. Then, use a paper towel dipped in oil to coat the grates generously to prevent sticking and help you get those beautiful grill marks.

Step 2 – Prepare the steak: Remove the steak from the marinade, letting the excess drip off. We don’t want it soaking wet when it hits the grill, which can cause flare-ups and burn the outside before the inside cooks.

As the first side cooks, you can spoon a little of the leftover marinade over the top to keep the uncooked side moist. However, once you flip the steak, you should discard any marinade that has been in contact with raw meat.

Step 3 – Grill: Place the steak directly on the grill and cook for about 4 to 5 minutes per side for medium-rare. The best way to determine if it has reached your ideal doneness is to use an instant-read thermometer (affiliate link). If you’re not sure what temperature to aim for, here’s a quick guide to help you cook your steak just the way you like it:

Medium-rare: 130 to 135°F internal temperature (3 to 4 minutes per side)
Medium: 140 to 145°F internal temperature (4 to 5 minutes per side)
Medium-well: 150 to 155°F internal temperature (5 to 6 minutes per side)

I usually go for a medium-rare to medium level of doneness with flank steak to keep it juicy and tender, but feel free to adjust based on your preference. Just remember, since it’s a lean cut, going much past medium can start to dry it out.

Step 4 – Rest before slicing: Once your steak is cooked to your liking, transfer it to a cutting board or platter and let it rest for about 5 to 10 minutes. This will give the juices time to redistribute, so when you slice into it, they stay in the meat instead of running out and keeping every bite juicy and tender.

In The Oven

I’ll be honest, my favorite way of cooking flank steak is on the grill, but let’s face it, sometimes grilling is not an option. The good news is that you can get a similar result using your oven’s broiler, and it’s just as easy.

Step 1 – Turn the broiler on: Set your oven to the “broil” setting on high. For the best results, place the oven rack in the upper third section, about 5-6 inches from the heat source.

Step 2 – Prepare the pan: Line a baking sheet with parchment paper (or aluminum foil), then set a wire rack over it. The rack is key because it allows hot air to circulate completely around the meat as it roasts, helping us create crispy edges and evenly cooked flank steak.

Step 3 – Broil: Remove the steak from the marinade and let the excess drip off before transferring it to your prepared sheet pan. Broil for 5-6 minutes on each side, or until it reaches your desired doneness. The best way to know when it’s ready is by inserting an instant-read thermometer into the thickest part of the meat. For a quick guide on what temperatures to aim for, see the doneness temperature chart in the grilling section above.

Step 4 – Rest and slice: When the cooking time is completed, transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing.

On The Stove Top:

When it comes to cooking your marinated steak on the stove top, a cast-iron skillet works best as it retains heat very well. Simply:

Step 1 – Heat the skillet: Grab a large (10 or 12 inch) cast iron skillet and heat it over medium-high heat until sizzling hot. You can check if it is hot enough by spraying it with a drop of water. If it evaporates right away, it should be good to go.

Step 2 – Prepare the steak: Remove the marinated flank steak from the marinade, making sure to remove any excess. This is an important step in that excess liquid will steam the meat instead of searing it. I even recommend patting it dry with a few sheets of paper towels to make sure that it is as “dry” as possible.

Step 3 – Cook the steak: Transfer the steak to the skillet and sear for 3-4 minutes or until nicely browned. Flip the steak and cook for another 3-5 minutes, depending on the level of doneness you prefer.

Expert Tips:

Even though marinating flank steak is a simple process, a few small details can make all the difference in how tender and juicy your steak turns out. Below, I am sharing my notes from my recipe testing to help you make the best marinated flank steak:

Don’t put cold meat on the grill: If you’re marinating your flank steak overnight, take it out of the fridge 30-60 minutes before grilling. You don’t want to put super cold steak onto a hot grill, as it won’t sear properly, and the outside can overcook before the inside comes up to temperature.
Let the excess marinade drip off: Before cooking, I always let the steak rest for a moment over the bowl or dish to let any extra marinade drip off. Too much liquid on the surface can cause the steak to steam instead of sear, especially if you’re grilling or using a cast-iron skillet. Also, since the marinade contains acid, putting the steak on the grill while it’s still dripping can cause flare-ups. Letting it drip off helps avoid all that and gives you better control over the cook.
Aim for medium doneness: Since flank steak is a thinner, leaner cut, I usually aim to cook it to medium. This gives you a tender, juicy result without drying it out. If you go much past that, it can start to get tough and chewy.
Let it rest before slicing: Just like with any steak, let it rest for 5 to 10 minutes on a cutting board before slicing. This allows the juices to redistribute throughout the meat instead of spilling out, keeping every bite tender.
Always slice against the grain: This is the key to keeping flank steak tender. The long muscle fibers run in one direction, and cutting across them shortens those fibers, making each bite easier to chew.

What To Serve It With?

One of the things I love most about this flank steak marinade recipe is how versatile the steak turns out. You can serve it on its own for a simple dinner or build it into bowls, tacos, or hearty salads. No matter how you enjoy it, here are some of my favorite recipes to round out the meal:

Grilled Vegetables: If you’re making this as a summer meal, it pairs beautifully with grilled vegetables like Grilled Eggplant or Grilled Corn on the Cob. Both are easy to prepare alongside the steak and bring that same fresh-off-the-grill taste to the plate.

Marinated flank steak served over a salad.

Salad: My Grilled Flank Steak Salad is a fantastic, meal-worthy salad that is everything you want in a bowl on a warm summer dinner. If you want a different option, my Original Caesar Salad, tangy Mediterranean Pasta Salad, or creamy Coleslaw with Greek Yogurt all complement the steak perfectly without overpowering it.

Potatoes: If you’re looking to add something hearty, try a side of crispy potatoes. I recommend my Fingerling Potatoes in an Air Fryer for a quick option or my simple Smashed Fingerling Potatoes.

Butter Sauce: And don’t forget a drizzle of something buttery to finish it off. A spoonful of Roasted Garlic Butter or my simple buttery Garlic Sauce takes this steak over the top and ties the whole meal together.

Flank Steak Marinade

Ingredients You’ll Need

How to Marinate Flank Steak? Step-by-Step Instructions