Flank Steak Marinade and Grilled Flank Steak

By Rachel Cooks

Ingredients

1 ½ pounds flank steak ((up to 2 pounds))
¼ cup soy sauce ((low-sodium if preferred))
¼ cup olive oil ((or another mild flavored oil))
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 tablespoon brown sugar
½ teaspoon dried thyme leaves
½ teaspoon kosher salt ((see note))
½ teaspoon coarse ground black pepper

Prep Time10mins
Cook Time15mins
Servings4

Instructions

To Marinate:

In a small bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic, brown sugar, thyme, salt, and pepper to make the marinade.

Place the flank steak in a zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, preferably up to 8 hours or overnight for the best flavor and tenderness.

To Grill:

When ready to cook, preheat your grill to medium-high heat (400-450°F). Clean and lightly oil the grill grates to prevent sticking.

Remove the steak from the marinade and discard the used marinade.

Grill the flank steak for 4 to 5 minutes per side for medium-rare (internal temperature should reach 130 to 135°F). Adjust the cooking time based on your preferred level of doneness (see chart below). All cooking times will vary greatly based on the thickness of your steak, the temperature of the grill, and the starting temperature of the steak. Use an instant read thermometer for best results.

When the steak is cooked to your liking, remove it from the grill and let it rest for 5 to 10 minutes. Slice the steak against the grain into thin strips, and serve.