If you want a flank steak that’s actually tender and bursting with flavor (instead of chewy and boring), you absolutely need a good marinade like this one. Don’t even think about skipping it! Give your steak at least 2 hours to soak up all that goodness, but honestly, if you’ve got more time, let it hang out even longer.
What Is Flank Steak?
Okay, so flank steak is this super lean cut that comes from the cow’s belly area – basically the lower abs if cows did crunches! It’s one of those tougher cuts that doesn’t have much fat on it, which actually works in your favor. Here’s why: you don’t have to mess around trimming off fat, it won’t break the bank like those fancy rib eyes, and it absolutely loves a good marinade (we’re talking major flavor absorption here).
Flank Steak vs. Skirt Steak
People mix these up all the time, and honestly, I get it – they’re pretty similar! But here’s the deal: skirt steak comes from the cow’s diaphragm (yeah, the breathing muscle), while flank comes from lower down in the belly. Skirt steak is the fattier, more marbled one with those gorgeous little fat streaks running through it. Flank steak is thicker and wider, like the bigger, leaner cousin.
Flank Steak Substitute
Can’t find flank steak at the store? Don’t panic! Skirt steak is your best bet – they’re practically twins. Top round and hanger steak will also do the trick if you’re in a pinch. All of these cuts love the same treatment, so you’re good to go.
Flank Steak Marinade
This marinade is seriously crowd-pleasing stuff, and it’s made with things you probably already have: vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and black pepper. Nothing fancy, but man does it work!
You need at least 2-6 hours in the fridge for decent results, but if you really want to blow people’s minds? Marinate that baby overnight or up to 12 hours. Trust me on this one – the extra time is totally worth it.
How to Cook Flank Steak
There are tons of ways to nail a perfect flank steak, but grilling is my go-to because you get that amazing smoky flavor that just makes everything better. That said, your oven or stovetop will work great too if grilling isn’t happening. Here’s the breakdown:
- On the grill: Get your steak marinated and happy, then fire up a lightly oiled grill to medium-high heat. Pull that steak out of the marinade, shake off the extra liquid (don’t waste it though – you can brush it on while cooking), and grill each side until you hit your sweet spot. You’re looking for 130-145°F on a meat thermometer stuck right in the middle.
- In the oven: Same marinade game, then pull the steak out and shake off excess. Toss it in a foil-lined baking dish and pop it in the oven. Keep checking with your thermometer until you hit that 130-145°F range.
- On the stove: Marinate like a pro, then get a cast-iron skillet nice and hot. Sear those steaks until they’re golden brown on one side, flip ’em, and repeat. Then finish them off in a preheated oven until your thermometer reads 130-145°F.
Why Make Flank Steak Marinade
Flank steak is a favorite for many people because it’s flavorful and versatile. With this marinade recipe, you’ll transform a humble cut of meat into a mouthwatering dish that’s perfect for grilling, broiling, or pan-searing. The combination of ingredients not only tenderizes the meat but also adds a depth of flavor that will impress your family and friends. Plus, it’s super easy to whip up in no time!
How to Serve Flank Steak Marinade
Once your steak is cooked to your liking, slice it against the grain for tender bites. Serve it alongside some grilled vegetables, a fresh salad, or even in tacos for a delightful meal. Don’t forget to drizzle some of the reserved marinade over the top for an extra burst of flavor!
How to Store Flank Steak Marinade
If you have leftover marinade that hasn’t touched raw meat, you can store it in the refrigerator for up to one week. If you’ve used it for marinating, it’s best to discard any leftover marinade to avoid cross-contamination. Cooked flank steak can be stored in an airtight container in the refrigerator for up to 3-4 days.
Tips to Make Flank Steak Marinade
- For more flavor, try adding herbs like rosemary or thyme to the marinade.
- If you like a bit of heat, consider adding some red pepper flakes or hot sauce to the mix.
- Remember to cut the steak against the grain for the most tender slices!
Variation
You can easily change the marinade by using different acids, such as apple cider vinegar or adding some honey for sweetness. Mixing in fresh herbs like cilantro or adding citrus zest can also give the steak a unique flavor.
FAQs
Can I use a different cut of meat for this marinade?
Yes, this marinade works well with other cuts like skirt steak or chicken. Just adjust marinating time based on the thickness of the meat.
How long should I marinate the steak?
A minimum of 2 hours is recommended, but marinating overnight will yield the best flavor.
Can I grill the flank steak?
Absolutely! Flank steak is perfect for grilling. Just ensure it’s over high heat for a nice sear.
