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Flank Steak Marinade Recipe
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5 from 3 votes

Flank Steak Marinade Recipe

A marinade is the best way to add flavor to a flank steak because a marinade tenderizes as well as adding great taste. Because the flank steak has little fat and is from a well-exercised part of the steer, it can be tough if not prepared correctly.

Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Steak Marinade
Servings: 4
Calories: 215kcal


  • A two-pound flank steak

  • 1/3


    Olive oil

  • Juice of two limes

  • Two

    Tablespoons Cider vinegar

  • Two Tablespoons Sugar

  • Four Minced garlic cloves

  • ¼


    Soy sauce

  • One Seeded and minced jalapeno

  • ½


    Chopped cilantro


Making Flank Steak Marinade

  • Combine all of the ingredients and pour over the steak in your marinating container.

  • If you are not using a plastic bag, cover the container with plastic wrap.

  • Press the plastic wrap down against the meat to seal the meat to the marinade.

Marinating The Flank Steak

  • Marinate the flank steak in the refrigerator for at least two hours or overnight.

  • The more acid in your marinade, the less time you need for the flavors to permeate the meat.

  • Be sure to turn the meat over a few times while marinating to ensure that the flavors penetrate both sides.

Cooking The Flank Steak

  • When you are ready to cook the meat, remove it from the marinade and brush off all bits of garlic and any excess sugar.

  • Garlic will burn during cooking and become bitter.

  • Pat the steak dry, and let it come to room temperature before cooking.

  • Flank steak should be cooked quickly over high heat, and outdoor grilling is a common approach.

  • The best way to cook flank steak indoors is on the stove in a grill pan or cast-iron frying pan.

  • Make sure that the pan is heated until just before smoking so that the meat sizzles when it hits the surface.

  • If you are grilling your flank steak, preheat the grill to 450 degrees. High heat will sear the beef and seal in the flavors.

  • Grilling or pan searing for 4-5 minutes per side should produce an internal temperature of around 135 degrees or medium-rare.

  • Flank steak tastes best rare to medium-rare.

  • Remove the steak from the heat, tent with foil, and let it rest for 10 minutes.

  • The marinade preserved from before combing with the meat can be drizzled over the steak while it rests.


Serving: 113g | Calories: 215kcal