Marinated Flank Steak Recipe

6
15 mins
385 mins

Ingredients

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

Preparation

Step 1

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
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REVIEWS: (770)

This recipe is a keeper. We loved it! However, I did mine in the oven. I like to serve flank steak with a sauce and if you pour the marinade over the steak before roasting you are left with an awesome gravy that is great over potatoes too! Also, marinating overnight is great, but you should try this even if you only have an hour to marinate.

Fajita meat was my target. My alterations to the recipe were; using balsamic vinegar in place of the red wine vinegar, using a grainy-type mustard (I used Beaver Deli Mustard) in place of dijon and then low sodium soy sauce. Everything went into a ziploc bag, then into the refrigerator for 8 hours. The flavor of the thinly sliced steak FAR exceeded my expectation. The feedback I got from my family was, "Mmm mm MMMM" and "mmM mMmmm MMmmMM!". I think that means its a keeper, thanks Connie for a fantastic addition to my recipe collection.

This marinade recipe is the only one we will ever use when making grilled flank steak for fajitas! I did make a couple of additions. Since we were using it for fajitas I added 1/2 T. ground Coriander and 1/2 T. ground Cumin. For the vinigar I used Balsamic. We left the steak in a zip lock for 2 days and when my husband sliced it, it could have been cut with a fork! I'm embarrassed to even mention how much we ate! Thank You!

I cooked this in my broiler for 8 mins. on each side, basting occasionally with marinade. It was medium rare and quite good. Nice way to tenderize a tougher piece of meat.

This was my second time making this recipe for steak fajitas. This time, I added 1.5 teaspoons of ground cumin and corriander, along with a small handful of cilantro leaves, then substituted fresh lime juice and added a little lime zest. This time there were no complaints of bland steak, and the fajitas were a big hit!

This was a great way to make fajitas, I never thought to bbq a flank steak before. I marinated the meat for 48 hours (and added some slices of sweet onion, red and yellow pepper to the marinade an hour before I was ready to grill). We put the vegetables in tin foil and cooked them on the bbq as well (they took longer than the steak which we cooked to medium) We sliced the meat into thin strips with an electric knife and served with the vegetables, tortillas, cheese, sour cream, salsa, and guacamole. They were awesome!!!

WOW! Because of the rave ratings, I grilled last night in 40 degree, rainy, windy weather. It was well worth it! The only change I made was I substituted balsmaic vinegar for the red wine vinegar. Thanks for sharing such an awesome recipe! This will be one of the 'regulars' on my grill this summer.

Recipe delivered all that it said it would. I marinated for 24 hours and for flank steak it was moist and not tough at all. Since we are not big eaters, I did not cook half of the steak. Instead I put it into a crockpot, the next day, along with mexican spices and cooked for 6 hours on low. We had wonderful, shredded fajitas! Thanks for sharing!

THIS IS AWESOME! I have been on a mission for years to find a good home-created fajita marinade. I love Chili's fajitas, and these are just as good! I did add about a tbs. of sugar to the marinade since I prefer a tinge of sweetness, but you MUST try this. Be sure to marinade for the FULL TIME given in recipe. Otherwise, the taste may not come out right. Good as leftovers the next day too!

I followed this recipe exactly except added 1/2 teaspoon dried basil and scored the steak both ways on the diagonal. Let it stand over night and cooked it on the grill--DELICIOUS. A dead ringer for my Mom's recipe! Worth every star.

Outstanding! Ignore everyones "I did this and I did that...blah..blah...blah". If they are so talented...why dont they post it as an original instead of riding someone elses idea? This is great as recipe in its original form.

I would give this more stars if I could!! The only change we make is using olive oil instead of vegetable and balsamic vinegar in place of the red wine. I have even used this with chicken. I've also cooked a roast in the slow cooker with this. I am addicted to it!

Great base for your own marinade creation. We like to use flank steak for fajitas and so I needed to alter this recipe a bit. My alterations include 1/4 cup oil, 1/4 cup basalmic vinegar, 1/8 cup soy sauce, extra garlic. Otherwise the soy sauce is overwhelming and the marinade tastes asian. Whole family loves it with this changes and this is my go to marinade for flank steak on the grill.

We use this every time, with a 2lb flank steak. it turns out consistently good.

I've made this a few times and every time people have loved it. I think I have passed along the printed recipe 3-4 times now. The only thing I have done different is marinated at least 24 hours and in one case it was 48 hours. So amazing after that.

I used this recipe the first time with balsamic vinegar bc I didn't have any red wine vinegar. It was AWESOME! The next time, I used red wine vinegar and we didn't like it as much. So the 50 times I've made it, I use balsamic bc it gives it a better flavor. Also, I slice the steak up first and put it in a big ziploc bag to marinate. Then I lay the slices out on the counter top George Foreman grill I have and cook them that way. Pair them with sauteed onion & bell pepper, sour cream and cheese and you have PERFECT fajitas! The kid loves them and so does the picky, chef hubby.

This was a great marinade for flank steak! Probably the best I've tried yet. I would suggest that you let the meat reach room temperature before grilling rather than cooking it straight out of the refrigerator as the recipe suggests. It makes for a more tender steak.

After having this (yet again!) tonight, updating my March review: We grill this every week or so and it's truly addicting! Unfortunately, this week's heat wave made grilling uncomfortable, so after marinating, it was thrown in the freezer. Thawed & grilled it today and was even MORE tender and flavorful!! ************** I'd attempted flank steak only once before & it was a disaster - as it was a "two-for", we tried THIS recipe on the second steak. OUTSTANDING! Going into our regular rotation. Thanks!

DEEEEELICIOUS!! Ive never made flank steak, and this is the BOMB. My kids are raving right now. Made fajitas with this, put the veggies in a foil packet, grilled the steak. This is going into the family meal, and entertaining meal rotation for sure! I used limes instead of lemons cuz thats what I had and it was superb. Thanks for a fab recipe!!

This is the second time I have made it, the first time I used Worcestershire sauce and it was good. Yesterday I used A-1 instead and it was wonderful!

I used London Broil and all I can say is the meat was so tender and the flavor was AWESOME!!

This is a great recipe that I make at least twice a month. My family loves it! Due to personal preferences my minor changes include: cutting vegetable oil to 1/3 cup, balsamic vinegar instead of red wine vinegar, lime juice instead of lemon, added 1 tsp ground cumin, and some fresh cilantro. Our dinner time is certainly improved by adding this recipe to our rotation!

Mmmmmm...this got two thumbs up from everyone at the table! A definite keeper! My only stray from the recipe was balsamic vinegar instead of red wine bc it was all I had in. Sooo tasty- thanks =)

This is a version of a recipe I have used for several years. Try adding some rosemary to the marinade. It is always a winner! Great for tough cuts of meat. Also works great with top sirloin. Here's a tip - don't overcook the meat. It tastes wonderful cooked medium rare or medium and serve with some horseradish sauce - YUM! I'm getting hungry.

I thought this marinade was wonderful! I used balsamic vinegar simply because I like the tangy taste of it, and added crushed red pepper flakes for some heat. I followed the rest of the recipe as listed. I marinaded the steak for 24 hours. Grilled about 8 minutes each side. I let the meat rest on the counter for 15 minutes before thinly slicing. While the meat was resting, I put the marinade on the stove and slow boiled it for about 5 minutes. Once the meat was sliced, I poured the marinade over the top. I served the flank steak on a toasted hoagie bun with a mound of sauteed onions, and a garden salad on the side. Absolutely delish! Thank you for a great recipe.

This recipe was so easy and tasted FANTASTIC. I always love to marinade meat in Italian dressing but this takes the cake. Luckily we ate it all because if there was any left, I would have kept eating it. Way to go on this easy, great tasting recipe. I wouldn't change a thing.