Beef Flank Steak

This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. And the best part of grilled flank steak? It’s SO easy with zero clean up! Marinate then grill – that’s it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.

📝 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

1. 1Whisk 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.
2. 2Marinate in the refrigerator at least 2 hours or up to 12 hours.
3. 3Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
4. 4Grill 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.
5. 5Remove 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.