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This delicious flank steak marinade incorporates soy sauce, honey, citrus, aromatics, and more to leave you with a tender and juicy grilled flank steak. Paired with an easy basil cilantro chimichurri recipe, this marinated flank steak recipe will be your go-to all summer long!
What is flank steak?
Flank steak comes from the chest of the cow, also referred to as the bib. Flank steak is very lean, so you have to take care not to overcook/dry it out when grilling.
Marinating the flank steak will help in keeping it tender and moist. For the flank steak, since it’s pretty thick, I take a fork to it and stab it a few times to allow the marinade to penetrate deeply into the meat.
This marinade recipe can also be used with skirt steak as well!
What is chimichurri?
Chimichurri is an uncooked sauce typically served over meat. Traditionally it is parsley-based, but you can use any combination of fresh herbs!
For my recipe, I used:
- Fresh basil
- Fresh cilantro
- Garlic cloves
- Olive oil
- Red wine vinegar
- Lemon juice
- Fresno chile
- Kosher salt
I used a combination of basil and cilantro and the freshness of the herbs gives it a burst of flavor.
The chimichurri is bright, acidic, and tastes amazing over grilled meat or vegetables. After you finish putting it together, set it aside until the meat is ready.
Chimichurri tip:
Make extra chimichurri sauce! You can use it as a salad dressing or on top of a fried egg and toast. It’s a really versatile sauce that you can use in a bunch of different ways.
Sometimes, I’ll make some marinated steak skewers and serve them over that!
Marinade ingredients
For the marinade, I wanted to use sweet and acidic ingredients to break down this tough meat while injecting it with lots of flavors.
I used:
- Low sodium soy sauce
- Olive oil
- Garlic cloves
- Low sodium Worcestershire sauce
- Honey
- Lemon
- Fresh oregano
- Red pepper flakes
Marinade tips:
The soy sauce and Worcestershire sauce have so much salt in them that you won’t need to add much extra salt.
Use fresh garlic instead of garlic powder because it really increases how much you taste it.
I used both the juice and zest of a lemon for the acid.
You can use your favorite fresh herbs, but I used oregano. It’s a classic herb that always pairs well with beef.
Can you marinate other types of steak?
I don’t ever marinate other cuts of red meat such as filets or New York strips because they are beautifully tender and delicious on their own.
However, flank steak and skirt steak benefit from being marinated, as they tenderize as well as absorb marinade flavors very well.
Why this steak marinade works
This marinade does more than just make the steak taste better (although it does do that!) The marinade also tenderizes the steak and enhances its natural flavors.
The honey adds a perfect glaze to the outside of the meat. I suggest not skipping it because it really takes the steak to another level.
How long to marinate flank steak
I recommend marinating the flank steak for a minimum of 2 hours and up to 24 hours. The longer you marinate the flank steak, the more tender and flavorful it will be!
If your marinade doesn’t cover the entire steak, flip it over halfway through so both sides get submerged.
Either marinate the steak in a plastic resealable food storage bag or an airtight food container. I like using a bag because I can swirl the marinade on steak easier.
Grilling and flank steak temperature
Since flank steak is so lean, you want to aim for medium-rare when cooking it or medium at most. For medium-rare, you are looking for an internal temperature of 130F-135F.
A lot of elements play into cook time, so save yourself the guessing and use a meat thermometer. Our temp was 135F degrees Fahrenheit (medium would be 140F-145F).
Let your steak rest
This is super important!
Let the flank steak rest for 10 minutes before you start cutting it. If you cut into it immediately, all the juices will flow out of the steak. Resting it allows these juices to settle within the steak.
Resting also allows the steak to finish cooking. Always let the steak rest before you slice into it!
Slicing “against the grain”
When cutting flank steak or skirt steak, you want to slice against the grain. “The grain” is the muscle fibers in the meat – if you cut with it, the meat will be very tough. By cutting through it, the meat will be tender.
As you can see in the picture above, the grain is those lines you see in the meat.
Top with the chimichurri sauce, and enjoy! The combination of the two marries perfectly to create a flavorful dish.
How to eat marinated flank steak
After you cook this steak, you will find excuses to eat it! There are so many easy ways to serve tender and juicy steak.
Steak is a fancy enough cut of meat to serve at a celebration dinner. Serve it with equally-fancy sides like au gratin potato stacks and cast iron garlic butter dinner rolls.
You can also cut it up into thin strips and add it to your favorite chopped salad!
How to store leftover flank steak
This steak is a fantastic thing to add to your weekly meal prep. Store cooked steak in an airtight container in the refrigerator for up to 3 days.
It’s best to store it without the chimichurri on top. Instead, store the sauce in a separate sealed container for the same length of time.
Looking for other grilled beef recipes?
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Marinated Flank Steak with Chimichurri
Ingredients
Marinade
- 1 flank steak (about 1 1/2-2 pounds)
- 1 cup low sodium soy sauce
- 1/2 cup olive oil
- 8 cloves garlic (smashed and roughly chopped)
- 3 tablespoons low sodium Worcestershire sauce
- 2 tablespoons honey
- 1 lemon (zested and juiced)
- Handful fresh oregano (roughly chopped)
- 2 teaspoons [red pepper flakes]
Basil Cilantro Chimichurri
- 1 cup chopped fresh basil (or can use traditional parsley)
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic (minced)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 fresno chile (seeded and chopped)
- Pinch Kosher salt
Equipment
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Instructions
- In a medium bowl, combine all the marinade ingredients and whisk together to combine. Take the flank steak and using a fork, stab it a few times on both sides to ensure marinade penetrates deeply. In a large Tupperware that fits the steak, place the flank steak and then pour the marinade in. Spoon marinade over the top of the steak. Place in fridge and marinate for minimum 2 hours to 24 hours, flipping the steak halfway through.
- Once the steak is done marinating, preheat your grill to 450F for 15 minutes.
- Cook the flank steak on each side for 4-6 minutes, depending on the temperature you desire. Flank steak is recommended to be cooked to medium rare (130F-135F) or most medium (140-145F). Use a meat thermometer to check the internal temperature of the middle thickest part.
- Once cooked, remove from grill and allow to rest for 10 minutes before cutting. While the flank steak rests, make the chimichurri. In a small bowl, whisk together all the chimichurri ingredients, taste and adjust salt or acid if needed.
- Slice the flank steak against the grain (see notes) and serve with chimichurri over the top.
Notes
- Use fresh garlic instead of garlic powder because it really increases how much you taste it.
- You can use your favorite fresh herbs, but I used oregano. It’s a classic herb that always pairs well with beef.
- If your marinade doesn’t cover the entire steak, flip it over halfway through so both sides get submerged.
- Either marinate the steak in a plastic resealable food storage bag or an airtight food container.
- For medium-rare, the internal temperature should be 130F-135F. For medium temperature should be 140F-145F.
- When cutting flank steak or skirt steak, you want to slice against the grain. “The Grain” is the muscle fibers in the meat, if you cut with it then the meat will be very tough. By cutting through it, the meat will be tender.
- This recipe can also be used with skirt steak, the cooking time will be cut in half due to the thinner nature of the beef.
