Grilled flank steak sliced on a white plate with fresh cilantro garnish and lime wedges

Dinner

Flavourful Flank Steak

Name: Flavourful Flank Steak
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: Around 2 pounds (900g) flank steak (anything between 1.5 and 2.5 lbs should work); 3 TBSP (45 ml) lime juice; 1/4 cup (60 ml) soy sauce; 3 TBSP (45 ml) olive oil; 3 garlic cloves, crushed; 1 TBSP (3g) dried oregano; 1 tsp (2g) ancho chile powder; 1 TBSP (12g) sugar; Freshly ground black pepper and salt, to taste; Fresh herbs for garnish (rosemary, parsley, or cilantro)

Flank steak is a flavorful but tough cut of beef that benefits greatly from marinating. Marinating transforms it from chewy to succulent, making it a must for this lean, versatile cut.

5.0 (6)

Prep

15 min

Cook

35 min

Total

50 min

Serves

Style

🍽 Elevated

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Flank steak is a flavourful but tough cut of beef that benefits greatly from marinating. Here's why it's crucial:

- Tenderness: The muscle fibres in flank steak can be tough, but a marinade with acidic ingredients like vinegar or citrus helps break them down, making the meat more tender.

- Flavour Boost: Flank steak absorbs marinades well, allowing you to infuse it with bold flavours—whether it's garlic, herbs or soy sauce.

- Juiciness: Marinating helps the steak retain moisture, preventing it from drying out during cooking, especially on the grill.

In short, marinating transforms flank steak from tough to tender and juicy.

Ingredients

Servings:

Around 2 pounds (900g) flank steak (anything between 1.5 and 2.5 lbs should work)
3 TBSP (45 ml) lime juice
1/4 cup (60 ml) soy sauce
3 TBSP (45 ml) olive oil
3 garlic cloves, crushed
1 TBSP (3g) dried oregano
1 tsp (2g) ancho chile powder
1 TBSP (12g) sugar
Freshly ground black pepper and salt, to taste
Fresh herbs for garnish (rosemary, parsley, or cilantro)

Instructions

1
Combine all the marinade ingredients together in a large resealable bag. Add the steak. Marinate for 1–6 hours (marinating for too long will make the steak too tough). For a bright, tangy flavour, marinate for 1–2 hours, or up to 4 hours for a deeper flavour. Avoid exceeding 6 hours with acidic marinades to prevent a mushy texture.
2
Once finished marinating, remove the steak to a plate and dry it well with paper towels. Pour the marinade into a small pot, bring it to a simmer, reduce the heat, and simmer it over medium-low heat for a few minutes. It will reduce into a sauce while making it safe to eat. Simmer the reserved marinade for at least 5 minutes until it reduces and reaches a safe temperature of 165°F (74°C), ensuring it's safe to use as a sauce.
3
Prepare the grill for indirect heating. Clean and oil it. Heat half the elements to high and leave half the elements off.
4
Place the steak on the hot side of the grill and cook for 3–4 minutes per side, until nice grill marks develop. Then transfer the steak to the cool side of the grill, cover the grill, and cook until desired doneness. For me, it's reaching an internal temperature of 135–137°F (57–58°C) for medium rare. This time should be anywhere from 8 minutes to about 14 minutes, depending on how thick your steak is. Once done, remove from the heat and let it rest for 5 minutes before slicing it against the grain. While the steak is resting, brush it with the sauce we made in step 2. Garnish with herbs and enjoy.

FAQ

How long should you marinate flank steak?+

Marinate for 1–6 hours depending on your preference: 1–2 hours for bright, tangy flavor or up to 4 hours for deeper, richer flavor. Don't exceed 6 hours or the acidic marinade will break down the meat fibers too much, making it mushy.

Can you make this flank steak ahead of time?+

Yes! You can marinate the steak for up to 6 hours in advance, then cook it whenever you're ready. You can also prep the marinade the night before and add the steak in the morning for dinner that evening.

What can you substitute for lime juice in this marinade?+

Use lemon juice or white vinegar in equal amounts (3 tablespoons) for the acidic component. These will still tenderize the meat, though you'll lose some of the bright citrus flavor that lime provides.

Why is my flank steak tough even after marinating?+

You're likely overcooking it or not slicing against the grain. Flank steak should be cooked to medium-rare and always sliced thinly against the grain (perpendicular to the muscle fibers) to break up the texture and make each bite tender.