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5 from 5 votes

Marinated Flank Steak

The absolute best steak marinade recipe that will quickly become your "go-to" for any cut of steak! Not only does it help tenderize the meat but it also adds a delicious savory flavor. This is the only beef marinade you'll ever need!
Prep Time10 mins
Cook Time20 mins
Marinate Time12 hrs
Total Time12 hrs 30 mins
Course: dinner
Cuisine: American
Servings: 6 people
Calories: 338kcal
Author: Amanda Mason


For Marinade:

  • ½ cup canola oil
  • cup soy sauce
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 ½ Tablespoons Worcestershire sauce
  • 1 Tablespoon Dijon Mustard
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper


  • 2 lbs steak, (any cut)


Grilling Instructions

  • 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. Expert Tip: If you're not a fan of using plastic bags, you can mix all the steak marinade ingredients in a bowl and then pour the liquid over the steak in a large dish.
  • Pour the marinade over the meat, mixing so it's covered thoroughly. Refrigerate for 12-24 hours.
  • After the meat has marinated, remove it from the plastic bag and let it rest uncovered for 15 minutes at room temperature.
  • Preheat the grill to medium-high heat. Place the steak on the grill and sear on each side for 2-3 minutes.
  • Lower the heat and continue to grill for 7-10 minutes per side, or to desired doneness.
  • Remove the steak from the grill and let it rest for 3-5 minutes before slicing.

Oven Instructions

  • Follow step 1-3 in the grilling instructions above.
  • Preheat the oven to 375°F.
  • Cook uncovered in an oven safe dish for 20 minutes or until desired doneness.
  • Once removed from the oven, let it rest for 3-5 minutes before slicing.



  • I highly recommend marinating the meat for at least 12 hours, if not 24 hours before cooking. The marinade is full of flavor so take the time and don't skip this step.
  • What really makes this marinade pop is the lemon juice, red wine vinegar, fresh minced garlic, and Dijon Mustard. I'm telling you, these four ingredients are KEY and pair so perfectly with the oil, soy sauce, and Worcestershire sauce.
  • If you opt to cook it in the oven, don't cook it in the marinade. If you grill the steak, don't baste it in the marinade it soaked in. It's just not safe due to bacteria growth.
  • Try cooking it in the air fryer or by pan searing on the stove top.
  • It will be more juicy if you let it rest once you remove it from the heat. Letting it rest before slicing helps make the steak extra juicy and you want to do everything you can to hold in the juices.
  • Make sure you slice against the grain rather than parallel. Cutting against the grain will result in a more tender steak.


Calories: 338kcal | Carbohydrates: 2g | Protein: 26g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 851mg | Potassium: 448mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2.8mg | Calcium: 33mg | Iron: 2.4mg