Flank Steak Marinade

Flank Steak Marinade

Ron H Letwinski 11

"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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8 h 25 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


  • 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.


  1. 27 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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...

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 co...

Saw the video yesterday, went to the store for supplies marinated 24 hours and made today in prep for Thursday Night Football. Followed all directions as posted...GREAT RECIPE, no need for chang...

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.

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.

This was, simply said, DELISH! And tender.

This was a great and easy dinner!

Love this marinade. I did not have the green onions or garlic vinegar, but it still came out fantastic. We tried it on chicken too, it is the new family favorite. Thank you!