Flank Steak Marinade for Grilling and Searing

This flank steak marinade is simple to make and built from seven easy-to-find ingredients. It tenderizes and flavors flank steak beautifully, turning this economical cut into juicy, restaurant-quality meat. Use it for grilled flank steak, steak tacos, burritos, or any recipe that calls for marinated beef.

Go-To Flank Steak Marinade

This is my go-to flank steak marinade: quick to whisk together and powerful in flavor. It combines savory, tangy, and bright notes to both season and help tenderize the meat. The marinade works equally well for grilling, broiling, or pan-searing. For tacos or burritos, slice the cooked steak thinly across the grain for the most tender bites.

Flank Steak Marinade Ingredients

• Worcestershire sauce: Adds savory, umami, and slightly tangy depth. Its vinegar and seasoning base pairs exceptionally well with beef.
• Balsamic vinegar: Provides a touch of sweetness and acidity that helps tenderize the meat without adding refined sugars.
• Minced garlic: Fresh garlic brings bright, aromatic flavor—preferred over garlic powder for depth.
• Olive oil: Helps bind the marinade, coats the meat, and assists in even heat transfer during cooking.
• Fresh lemon juice: Adds brightness and a gentle tenderizing effect from the acid.
• Freshly cracked peppercorns: Use cracked pepper for bold, peppery notes that stand up to grilling.
• Kosher salt: Essential for seasoning and for helping the marinade work into the meat.

How to Make Flank Steak Marinade

1. Combine: Whisk all ingredients together in a small bowl or jar until blended and smooth.
2. Marinate: Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak and ensure it’s evenly coated on all sides.
3. Let sit: Marinate in the refrigerator for at least 30 minutes. For best results, marinate 2 hours to overnight. If marinating longer than 30 minutes, keep the steak refrigerated.

How long should steaks marinate?

Recommended: At least 2 hours, up to overnight.

Short marinades of 30 minutes will add some flavor, but a longer time allows the acids and seasonings to work into the meat, improving tenderness and depth of flavor. Unlike delicate fish, flank steak tolerates longer marinating times without the acid “cooking” the meat.

Is flank steak a good cut of meat?

Flank steak is lean and flavorful, but can be tough if not prepared properly. Using an acidic marinade and mechanical tenderizing (pounding) evens thickness and breaks down fibers so the finished steak is tender and juicy. Slice thinly against the grain after resting for the most tender texture.

Top Tips

• Pound for even thickness: Use a meat mallet to flatten the steak so it cooks evenly—this also helps tenderize the cut.
• Marinate long enough: Aim for a minimum of 2 hours when possible; overnight produces the best tenderness and flavor concentration.
• Scale up for a crowd: The simple ingredient list makes it easy to double or triple the marinade for larger quantities.
• Slice against the grain: After resting, slice the steak thinly across the muscle fibers to maximize tenderness.
• Rest before serving: Let the steak rest a few minutes after cooking so juices redistribute for a juicier bite.

Steak Internal Temp

Check the internal temperature near the end of cooking to reach your desired doneness. Keep in mind the steak will rise about 5ºF while resting.

Rare: 130ºF

Medium Rare: 140ºF

Medium: 155ºF

Well Done: 165ºF

Serving and Storage

Serve sliced flank steak over rice bowls, in tacos or wraps, or alongside grilled vegetables and a fresh salad. Store leftover cooked steak in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in a low oven to avoid drying the meat.

This simple, flavorful flank steak marinade makes a big difference with minimal effort. Whisk, marinate, and grill—then slice thin and enjoy a satisfying, tender meal any night of the week.