Flank Steak Marinade
Elevate your steak night with this irresistible Flank Steak Marinade, a bold and flavorful blend that transforms a simple cut of beef into a tender, juicy masterpiece. This marinade combines the umami richness of soy sauce, the sweetness of honey, and the tangy depth of balsamic vinegar, perfectly balanced with the earthy aroma of fresh rosemary and a touch of heat from red pepper flakes. Ideal for grilling or broiling, this recipe requires just 10 minutes of prep time, making it a convenient yet impressive choice for weeknight dinners or backyard barbecues. Let the steak marinate overnight for maximum flavor infusion, then slice it thinly against the grain to serve a perfectly seasoned, melt-in-your-mouth dish that pairs beautifully with roasted vegetables or a crisp green salad.
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Recipe Information
Ingredients
- 0.5 cup Soy sauce
- 0.25 cup Olive oil
- 2 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes (optional)
- 1 pound Flank steak
Instructions
In a medium-sized mixing bowl, combine the soy sauce, olive oil, honey, balsamic vinegar, Worcestershire sauce, minced garlic, fresh rosemary, black pepper, and red pepper flakes (if using). Whisk well until all ingredients are fully incorporated.
Place the flank steak into a large resealable plastic bag or shallow dish.
Pour the marinade over the steak, ensuring it is evenly coated on both sides.
Seal the bag or cover the dish, then refrigerate for at least 2 hours, but preferably overnight, to allow the flavors to fully penetrate the meat.
Before cooking, remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes. Discard the marinade.
Preheat your grill or broiler to high heat.
Cook the flank steak for about 4-6 minutes per side for medium-rare, or adjust the cooking time based on your desired doneness.
Remove the steak from the grill or broiler and allow it to rest for 5 minutes to lock in the juices.
Slice the steak thinly against the grain for maximum tenderness. Serve immediately.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6508 mg | 283% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 41.6 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
