This Marinated Flank Steak is a show stopper! Relatively healthy compared to other steak and lots of flavor. We really like flank steak for the relatively low fat content compared to other steaks, but that can make it tough and not very tasty. This marinade fixes all of that… tender and juicy flank steak every time!
The Marinade
Start with 1/3 cup olive oil and add a 1/4 cup dry sherry.
Add 2 Tbsp. each of soy sauce and balsamic vinegar.
Mix in 5 minced garlic cloves and 3 chopped green onions.
Pour the marinade into a gallon size bag so it’s ready to coat you steak.
Super easy!
Preparing the Flank Steak
Remove any excess fat from the steak. The fat will burn during grilling and creates hot spots causing over cooked areas on the steak. It also can get crispy so you don’t have the tender texture throughout that you’re going for. You’ll never get all of it, but remove as much as you can!
A flank steak has two distinct sides. One is straight muscle and looks like you’d expect a steak to look. The other side is a membrane, so looks smooth and shiny. The membrane doesn’t allow the marinade to get through to the meat, so you need to cut through it to allow access. I cut on the diagonal every inch or so (not too deep, just score through the membrane), then do the same on the opposite diagonal so it looks like diamonds cut into the steak.
Because it does have such a low fat content, there is nothing to make the steak tender as you cook it. I like to sprinkle a meat tenderizer over the steak and then poke it in with a fork. Do this on each side of the steak. Continually stabbing the steak with a fork also gets rid of daily stress issues…
Your steak is now ready to meet the marinade! Place it in the bag with the marinade, make sure the steak is well coated, seal it up and put it in the fridge for 4-6 hours. Mix it up occasionally to make sure all of the steak is soaking up as much marinade as possible!
Grilling the Marinated Flank Steak
We like our flank steak to be medium rare. I keep the grill between 350F and 400F and cook the steak for 6 minutes per side. There will be a bit of flare up when you first put the steak on the grill from the olive oil, but it goes out quickly.
After grilling, let the steak rest (don’t tent it with foil or you’ll keep cooking it and the steam removes flavor you want to keep on the meat!) for 10-15 minutes.
Slice the steak against the grain into thin slices. Enjoy!
We really enjoy any leftovers as a salad protein or on quinoa bowls.
If you have questions, this video showing how we made ours could help!
Wine Time
It’s really hard to do anything besides a big red wine with beef like this. I would always reach for a Cabernet Sauvignon as my first choice. Red blends that are heavy on the Cab side will work great as well. Because of the sherry and balsamic in the marinade, you have a wider range available to you as well… Merlot or Syrah would be very good as well as a Sangiovese to take advantage of the sweeter notes from the balsamic.
Marinated Flank Steak
Course: Beef, Entrees, RecipesCuisine: AmericanDifficulty: Easy8
servings30
minutes12
minutes394
kcal4
hours4
hours42
minutesWe really like flank steak for the relatively low fat content compared to other steaks, but that can make it tough and not very tasty. This marinade fixes all of that… tender and juicy flank steak every time!
Ingredients
Flank Steak – remove any excess fat
1/3 cup Olive Oil
1/4 cup Dry Sherry
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce
Meat Tenderizer (we like Adolph’s or McCormick’s)
5 cloves Garlic – minced
3 Green Onions – chopped
Directions
- Preparing Flank Steak
- Remove excess fat. Cut through membrane side of steak in a diagonal pattern so it looks like diamonds when you’re done.
- Sprinkle with meat tenderizer and poke into the steak with a fork. Repeat tenderizer on other side.
- Making the Marinade
- Combine olive oil, sherry, balsamic vinegar and soy sauce.
- Add garlic and onions.
- Place in a gallon sized bag. Add steak and seal.
- Refrigerate for 4-6 hours, stirring occasionally to allow marinade into all parts of the steak.
- Grilling
- Preheat grill. Try for 350F-400F for cooking the steak.
- Grill for 6 minutes on each side for medium rare (add time if you want it more well done).
- After Grilling
- Allow steak to rest for 10-15 minutes before carving.
- Cut in thin slices opposite of the grain of the meat.