A melt in your mouth Flank steak that is grilled on the barbie and perfect for any cookout! An overnight marinade of soy sauce, red wine vinegar and garlic puts the flavor over the top for this cut of meat.
Oh my goodness this is a fabulous marinade recipe for Flank steak or Flat Iron steak. Guys, I’m talking HUGE flavor here! And, it’s so super easy to make this marinade! I got home really late last night from the gym…around 10:00pm. Because I do meal planning and since I do stick to it each week, I already knew what I was having for dinner the next night. Ya’ll, I’ve made this recipe so many times before, I knew I needed to get my steak in this scrumptious marinade the night before so it would have plenty of time to marinate.
I threw my gym stuff down and started pulling the ingredients to make my marinade. I started whipping up my special marinade in a glass bowl. Then, I put the steak and marinade in a gallon size ziplock baggie and tossed it in the fridge so it could do it’s marination magic overnight.
Speaking from experience, I recommend you marinate the steak for at least 12 hours before grilling. And by the way…let’s talk Flank steak versus Flat Iron steak for a minute so you can understand the difference. Flat Iron steak is cut from the shoulder and has nice marbling. It’s perfect for grilling. Flank steak is cut from the abdominal area and is a more tough cut of meat. Personally, I like Flat Iron steak more than Flank steak, but you can use whatever cut of meat you want. I find that Flat Iron steak is more tender and tends to melt in my mouth more than Flank steak, but that may just be preference.
When I got home from work today, I pulled my marinated steak out of the baggie that was in fridge. The aroma was incredible…I could not wait to grill my steak! I let the steak rest for 10 minutes on a plate before I popped it on the grill. Let’s elaborate on this marinade, shall we? It’s full of flavor, but what really makes this marinade pop is the lemon juice, red wine vinegar, fresh minced garlic and Dijon Mustard. I’m telling you those four ingredients are KEY and pair so perfectly with the oil, soy sauce and Worcestershire sauce. After the resting period was over, I popped my steak on the grill and it was ready in 20 minutes. So easy and if you are a “plan ahead” kind of person, you’ll appreciate this recipe.
This marinade is gluten free and if you are gluten free, make sure you read the labels of your soy sauce and Dijon Mustard. You would be amazed at how many packaged sauces add in gluten as a filler…it’s ridiculous. Enjoy this recipe guys! You are going to LOVE it! Happy Eats!
A melt in your mouth flank steak that is grilled on the barbie and perfect for your spring/summer cookouts! An overnight marinade of soy sauce, red wine vinegar and garlic puts the flavor over the top for this cut of meat.
- 1 1/2 lbs Flank Steak or Flat Iron Steak
In a medium bowl, mix the canola oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon Mustard, garlic and pepper.
Place the steak in a gallon size Ziplock bag. Pour marinade over the steak, mixing the meat so it's coated thoroughly. Refrigerate for at least 30 minutes, up to 12 hours.
After the meat has marinated, remove the meat from Ziplock bag and let rest on a plate for 10 minutes.
Preheat your grill to medium-high heat. Place the steak on the grill and sear on each side for 2-3 minutes.
Grill meat for 7-10 minutes per side, or to desired doneness.
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