Flank Steak Marinade Recipes

The flank steak is a beef steak cut from the belly muscles of the cow. It is bright red in color, as it comes from a strong, well-exercised part of the cow. It is best prepared at medium rare and especially when lightly sliced at an angle. To add extra tenderness, the meat is marinated in a tenderizing liquid which includes acids like lemon juice, tomato-based products, vinegar, wine, pineapple and ginger. Flank steak marinade recipes are commonly used in Asian cuisines.

Grilled Marinade Flank Steak Recipe

Ingredients

• 2 lb flank steak
• ⅓ cup olive oil
• 2 cloves garlic, minced
• ⅓ cup soy sauce
• 2 tbsp red wine vinegar
• ¼ cup honey
• ½ tsp freshly ground black pepper
• Freshly ground pepper
• Kosher salt

Preparation

Make ¼ inch deep knife cuts, an inch apart on the surface of the steak across the grain of the meat. Combine the olive oil, soy sauce, vinegar, black pepper, honey and garlic for marinade. Coat the steak with the prepared marinade and seal it in a large freezer bag. Chill and marinade for at least 2 hours or even overnight. With the help of a paper towel coat the rack of your grill with the olive oil. Take the steak out of the bag and sprinkle coarse salt and freshly ground pepper on it from all sides for a savory crust on the steak. Place the steak on the hot grill for 4-6 minutes on each side. In between, turn the steak 90° for more grill marks. Once it is cooked, remove it from the grill and place on a cutting board. Cover the steak with aluminum foil to hold in the heat and prevent it from drying out; let it rest for 10-12 minutes. Make thin slightly diagonal slices of the steak against the grain. For more taste, take the excess marinade, bring it to a boil and serve with the flank steak. You can also serve it with salsa and horseradish sauce.

Flank Steak with Coffee-Peppercorn Marinade

Ingredients

• 3 tbsp strong brewed coffee
• 1 tsp whole black peppercorns, crushed
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 lb flank steak, trimmed of fat
• 1 tbsp brown sugar
• ½ tsp salt

Preparation

In a large bowl, whisk the vinegar, coffee, oil, garlic, sugar, peppercorns and salt. Put the steak in the bowl and turn to coat. Cover and refrigerate it for minimum 1 hour or up to 8 hours. Remove the steak from the marinade and slightly oil the grill rack. Place the steak on the grill and cook for 4-5 minutes per side for medium rare. Transfer the steak to a cutting board and allow it to cool for 5 minutes. Make thin slices of the steak across the grain and serve hot.

G's Flank Steak Marinade

Ingredients

• 1½ lb beef flank steak
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tbsp minced onion
• ½ tsp black pepper
• ½ cup soy sauce
• 1 tsp ground ginger

Preparation

In a shallow bowl, mix the brown sugar, soy sauce, olive oil, garlic, ginger, lemon juice and pepper. Coat the steak with this marinade. Cover and refrigerate the steak for nearly 6 hours. Preheat the grill for high heat and lightly oil it. Place the steak on the grill and cook for 7-8 minutes on each side. Remove the steak from the grill, make thin slices and serve.

Tip: The best way to know whether the steak is done or not is to poke it with your fingertips. If it is raw, it will be quite squishy. Cook for some more time till the muscles contract and firm up.

These marinade recipes are easy to prepare, yummy and the steak practically melts in your mouth. Flank steak is best eaten medium rare; well cooked makes it very tough.