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How to Make Flank Steak Marinade - A Step-by-Step Guide

Flank steak is a delicious and versatile cut of beef that is perfect for marinating and grilling. This lean and flavorful cut comes from the abdominal muscles of the cow, and is great for feeding a hungry crowd at a summer cookout or a weeknight dinner.

Marinating flank steak is a simple and effective way to infuse it with flavor and tenderize the meat. A good marinade can take this already tasty cut to the next level, and today I'm going to share with you my favorite flank steak mar...

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Ingredients

  • 1 (1 1/2-pound) flank steak, fat trimmed
  • ¾ cup olive oil
  • ½ cup light brown sugar
  • ½ cup dry red wine
  • ¼ cup soy sauce
  • 3 tablespoons onion powder
  • 3 tablespoons honey
  • 3 whole green onions, coarsely chopped
  • 4 cloves garlic
  • 2 tablespoons garlic vinegar
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons garlic powder

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs 20 mins
  • Total Time: 8 hrs 45 mins
  • Servings: 6

  • Score flank steak by making shallow crisscross cuts on both sides.
  • Place olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Purée until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.
  • Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  • Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
  • Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.

    • Nutrition

    482 cal.

    • Total Fat: 32g
    • Saturated Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 638mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 15g
    • Vitamin C: 3mg
    • Calcium: 50mg
    • Iron: 2mg
    • Potassium: 310mg

    Categories

    Barbecue recipes
    Asian recipes
    Mexican recipes
    Mediterranean recipes
    Classic recipes