• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Main

    Marinated Flank Steak Flavour Bomb

    Published: Oct 2, 2016 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Flank steak is one of the easiest steaks to prepare and it is so versatile.  It benefits from a marinade to help tenderize the meat so you can get really creative with the marinade flavours to change it up a bit.  Having said that - this one is so good I may never move on to the other possibilities again...

    Marinated Flank Steak

    Although it is easy to prepare flank steak you do have to prepare it very precisely.  Be careful not over overcook it or it will become tough.  And ALWAYS slice it against the grain or you will be chewing on it forever!

    The good news is flank steak is usually sold in about the same size, shape and thickness so you can prepare it the same way each time.

    To marinate you will need a low flat dish that just holds the steak in one layer, or a re-sealable plastic bag.  The marinade should liberally coat both sides of the steak and have a visible presence in the bottom of the dish or bag.  The longer you marinate the meat the better.  The minimum would be for two hours or up to 24 hours in the fridge. If you can only marinate for a short time, marinate for up to 2 hours at room temperature (or maximum 1 hour if temperature is over 90 degrees F).  Preferable to marinate as long as possible in the fridge.  Turn the steak once in a while to ensure full exposure on both sides to the marinade.

    To cook - you want to cook it quickly at high heat to rare or medium rare. For me on the BBQ this was 3 minutes on high on each side and then tented for 5 minutes.  When you lift the steak out of the marinade let the excess drip off before placing the meat on the grill.  Watch for flare ups if any marinade drips off into the BBQ.  Reserve the remaining marinade to heat on high in your microwave while the meat is tented.  Since the marinade has been in contact with the raw meat it is imperative that you heat it to a full boiling roll if you want to serve it as a sauce.

    Tenting means loosely covering the meat fresh off the grill with foil or a platter so it  covers the meat but doesn't seal it in.  The meat will continue to cook a little during the tenting  process but most importantly it allows the juices to redistribute evenly throughout the meat so each bite will be succulent and flavourful.

    Grilled Steak on Cast Iron Platter

    I have a little trick that I find makes all the difference.  I hate when my lovely BBQ'd steak is cold after the tenting process.   So I use a cast iron serving platter that sits on a wooden serving base.  I stick the (oiled) cast iron platter on the BBQ grate while the steak is grilling.  When I take the steak off the grill I put it on the now heated platter to tent it.  And... voila... it is still lovely and warm when it is time to serve. ( Heating your dinner plates also helps here if that is feasible ie.  china or ceramic plates, sides are hot dishes-not cold salads.)

    Happy Sales HSS-TBSP1, Cast Iron Sizzling Steak Plate Large

    [easyazon_link identifier="B0042J2OUE" locale="CA" tag="thewinlovskit-20"]Cast Iron Sizzling Steak Plate Large[/easyazon_link]

    (Disclaimer: If my enthusiasm induces you to order one through my site I may receive a small commission).

    To slice it against the grain- it usually means cutting across the short side.  If you look closely you can see little stripes running the length or long side of the meat.  This is the grain...you DO NOT want to slice it the way the lines run - you want to slice 'across' that grain.  Slice relatively thinly to keep each bite tender.

    While the meat is tented go ahead and boil the left over marinade in the microwave in a heat proof cup and serve along side the meat.  The marinade-now-sauce gives a full flavour peppery, salty boost to the steak.

    Serve with Creamy Warm Potato Salad and the combination is TO DIE FOR!

    If this isn't the steak for you then you might like this Strip Loin Steak Marinade.

    Strip Loin Steak with Marinade

     

    Marinated Flank Steak

    Marinated Flank Steak Flavour Bomb

    Start the day before or in the morning for maximum marinading flavour. After that 6 minutes on the grill will give you an amazingly flavoured steak. Don't overcook or the meat will not be tender.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Main Dish
    Cuisine: American
    Prep Time: 5 minutes mins
    Cook Time: 6 minutes mins
    Total Time: 2 hours hrs 11 minutes mins
    Servings: 4 people

    Ingredients

    Marinade

    • ⅓ cup olive oil
    • 2 cloves garlic minced
    • 2 tablespoon red wine vinegar
    • ⅓ cup soy sauce
    • ¼ cup honey
    • 20 peppercorns, roughly cracked (I put the pepper in a plastic bag and hit it with a meat mallet)

    Meat

    • 2 lbs flank steak

    Instructions

    • Mix all the marinade ingredients together.
    • Lay steak flat in a shallow dish or re-sealable bag. Pour marinade over and ensure it coats both sides fully. Turn meat occasionally.
    • Marinate for 2-24 hours. See Notes.
    • Heat BBQ grill (or broiler) to high. Place cast iron platter on the grill to heat. Remove meat from marinade and reserve excess marinade. Grill steak 3 minutes per side. Remove from grill and place on cast iron platter or serving platter. Tent loosely for 5 mintues.
    • While meat is resting bring remaining marinade to a rolling boil in the microwave.
    • Slice steak thinly across the grain and serve with the marinade-now-sauce.

    Notes

    Notes
    2 hours is the minimum marinating time. The longer you can leave it up to 24 hours the better. Don't go beyond the 24 hours- the meat structure starts to change after that and it doesn't improve on the flavour or texture.

    Nutrition

    Calories: 550kcal | Carbohydrates: 19g | Protein: 51g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 136mg | Sodium: 887mg | Potassium: 868mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.