Want to add juicy flavor to steaks? You just need 5 minutes of prep time with this flank steak marinade recipe. Most of the ingredients are pantry and fridge staples. Let’s make it!
Make the marinade in a large bowl. Add the olive oil, soy sauce, vinegar, lime juice, honey, dijon mustard, garlic, pepper, ginger, and red pepper flakes. Whisk to combine. Set aside ¼ cup of the marinade for later (refrigerate if desired, though the olive oil will solidify at a colder temperature for a longer period of time).
Marinade flank steak. Add flank steak and cilantro to the marinade bowl and toss to cover it in the marinade. Cover and refrigerate for at least 2 hours, up to overnight or 24 hours. Once done marinated, remove steak from marinade and discard cilantro and liquid.
Option 1: Sear finish marinated steak. Heat a large cast iron skillet to medium high to high heat. Add half the olive oil to the pan and when the oil is hot and shiny and begins to smoke, add the steak. Sear for about 3-4 minutes on each side until it begins to brown. While cooking, add more olive oil to the pan if the steak begins to stick. Use tongs to sear the edges of the flank steak for about 30 seconds. Check the internal temperature of the flank steak and remove from heat when desired temperature is reached. Suggestion: until desired temperature is reached, continue flipping steak every 10-20 seconds so it gets a beautiful brown crust and doesn't burn.
Option 2: Grill finish marinated steak. Brush grill grates with a little olive oil if desired to prevent the steak from sticking and heat the grill to high, about 500°F. Add the steak once the grill has reached temperature. Grill on each side of the flank steak for 3-4 minutes until grill marks form. Check the internal temperature of the steak and remove from heat when desired temperature is reached. Suggestion: until desired steak temperature is reached, continue flipping grilled flank steak so it gets beautiful BBQ grill marks.
Option 3: Broil finish marinated steak. Preheat the oven broiler to high heat. Drizzle or brush 1 tsp of olive oil on a rimmed baking sheet, to cover an area that matches the size of the steak. Add the steak to the pan, then brush the remaining olive oil on top. Broil on high for 6 minutes, then flip and broil another 6 minutes or until desired temperature is reached.
Rest cooked flank steak on a cutting board for at least 10 minutes. Slice against the grain and serve with a drizzle of reserved marinade (that was set aside and not in contact with the raw beef, from the first step). Sprinkle steak with fresh cilantro and enjoy.
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Notes
Marinade steaks for at least 2 hours, up to overnight or 24 hours for delicious results.In this recipe, you’ll see the cast iron seared flank steak is served with fresh guacamole and a drizzle of reserved marinade. Remember to take out ¼ cup of the marinade before adding the steak to it, so you have steak marinade to drizzle over the steak in this final step.To make my simple guac, smash 1 ripe avocado with a squeeze of lime juice and pinch of garlic salt.STEAK TEMPERATURE CHART
Rare steak (125-130°F) is still red inside.
Medium rare steak (130-140°F) is red to pink inside.
Medium steak (140-150°F) is mostly pink, similar to Sip Bite Go photos.
Medium well steak (150-160°F) has just a slight bit of pink inside.
Well cooked steak (160°F) has no red or pink inside.