Marinated Flank Steak

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We Can’t Stop Making Marinated Flank Steak

I have to give credit for this Marinated Flank Steak recipe to my Mom, who perfected it decades ago. It made regular appearances on our Sunday dinner table for as long as I can remember!

The flank steak marinade can be made ahead of time, with ingredients I always have on hand, and the taste is incomparable. Plus, flanks steak cooks quickly, so it’s one of the easiest things you can grill. Be sure to check out all of my tips for how to grill a steak!

How to Make Marinated Flank Steak

Steak Marinade: Add oil, soy sauce, peach juice, minced onion, and parsley to a large Ziploc bag, or container. Add the steak then marinate for 3-6 hours.

Grill: Flank steak is a thin cut of meat and you want to sear the outsides without overcooking the inside. Make sure the grill is preheated hot. And keep in mind the steak will continue to cook as it rests off the grill. We cook our flank steak on high heat for 3-4 minutes per side.

Rest the grilled flank steak for 5-10 minutes, covered with aluminum foil to keep warm.

To Serve: Slice meat across the grain, at a diagonal, in VERY THIN slices.

Recipe Variations

• Marinated Flank Steak Fajitas: Slice a couple bell peppers and an onion then season with salt and pepper. Cook on a very hot skillet or grill pan with oil for a few minutes. Serve flank steak and grilled vegetables in a warm flour tortilla topped with Pico de Gallo, guacamole, sour cream, and garnish with cilantro.
• Marinated Flank Steak Tacos: Serve flank steak in a warm corn tortilla topped with Pico de Gallo or 5 minute salsa, avocado, and other favorite toppings.
• Steak Salad: Serve on a bed of greens, with red onion, avocado, cherry tomato, cucumber, grilled corn, gorgonzola or bleu cheese.

Serve With:

• Grilled Corn on the Cob
• Air Fryer Baked Potato
• Classic Wedge Salad
• Roasted Vegetables
• Twice Baked Potatoes
• Whole Roasted Cauliflower
• Artisan No Knead Bread

Marinated Flank Steak

Servings 6

Calories 159

Prep 5 minutes mins

Cook 8 minutes mins

Total 13 minutes mins

Ingredients

• 1 cup vegetable or canola oil or alternative
• 1 cup low-sodium soy sauce
• 1 cup peach juice or peach nectar*
• 2 Tablespoons dried minced onion
• 2 Tablespoons dried parsley flakes
• 1 flank steak

Instructions

1. Marinade: Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag. Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.
2. Grill: Remove steak from the fridge about 20 minutes before grilling. Heat grill to high heat.
3. Clean and oil grill grates and add steak, discarding the marinade. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, or until desired doneness: 125 to 130 F for rare, 140 F for medium rare, and 150 F for medium.
4. Rest: Remove steak, cover with foil and rest for 5-10 minutes before slicing into very thin pieces, against the grain.

Notes

Peach Juice: You could even use one (14 oz) can of sliced peaches and puree the entire can–peaches, juice and all. Or sub White grape juice, pear juice or apple juice.

Nutrition

Calories: 159kcal, Carbohydrates: 11g, Protein: 13gm, Fat: 6g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 1727mg, Potassium: 394mg, Sugar: 5g, Vitamin A: 110IU, Vitamin C: 27.1mg, Calcium: 36mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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