Flank Steak Marinade Recipe - Allrecipes.com
Flank Steak Marinade Recipe
  • READY IN 8+ hrs

Flank Steak Marinade

Recipe by  

"This flank steak recipe has been in our family for years. Quick, simple marinade to make that will keep your guests coming for more."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Score the flank steak by making shallow crisscross cuts on both sides.
  2. Place the 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. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  5. Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 8 hrs 25 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2011

This was excellent. I have been buying marinated steak tips at The Meat House and this marinade is very close in taste to their's. I used red wine vinegar instead of garlic vinegar, and added a bit of kosher salt. I also used a little less brown sugar. It was FABULOUS.

 
Most Helpful Critical Review
Mar 21, 2011

not what we were hoping for - a bit too oily and the vinegar flavor stood out.

 
Feb 15, 2011

WOW!!! I love this recipe. My boyfriend and I used it for Flank Steak with a side of cheddar grits with scallions and sauteed snow peas. Best meal but the marinade made it sooo yummy! thanks for sharing what will be a recipe forever!

 
Oct 24, 2010

This was a lot of ingredients! I didn't have flank steak so I used a 1" think slice of equally tough meat. I used a hand emulsion blender to grind it together. Just make sure that you do not cook the meat in the house as I did the first time. The meat will steam in the marinade and then burn in the pan becoming bitter tasting from the sugar in marinades. It makes clean-up a pain to. On the grill it worked fine, the next time, although I was hoping for a more juicy aftertaste. But, I guess when you start with a tough cut of meat marinades can only do so much. It did have a really nice smell on the grilll though, and the people I served it to seemed to like it.

 
Mar 07, 2011

This was fabulous. My guests loved it. I followed the recipe almost exactly. I think I will use chopped shallots in place of the onion powder next time. Otherwise really great.

 
Mar 03, 2011

We liked this a lot. I substituted red wine with white wine, because I didn't have any, and omitted the ginger. I might use a little less sugar next time.

 
Oct 19, 2010

This was, simply said, DELISH! And tender.

 
Jan 11, 2012

This was a great and easy dinner!

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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