Flank Steak Marinade Oamc
Elevate your steak night with this irresistible Flank Steak Marinade OAMC (Once-A-Month Cooking) recipe that’s perfect for grilling enthusiasts and meal planners alike. Featuring a rich blend of soy sauce, balsamic vinegar, olive oil, and tangy Dijon mustard, this marinade infuses tender, juicy flank steak with bold umami flavors. The addition of garlic, brown sugar, and a hint of oregano creates a savory-sweet balance, while optional red pepper flakes bring a touch of heat for those who crave it. Ideal for both immediate grilling and freezer-friendly meal prep, this recipe allows you to marinate and freeze the steak for up to three months, making weeknight dinners a breeze. Grill to perfection, slice thinly against the grain, and serve as a main dish or in tacos, salads, or sandwiches for a versatile and crowd-pleasing meal. Perfect for anyone searching for easy steak marinades, freezer meal ideas, or grilling inspiration!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 0.5 cups soy sauce
- 0.5 cups olive oil
- 0.25 cups balsamic vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 4 cloves garlic cloves, minced
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes (optional)
Instructions
In a medium-sized mixing bowl, combine soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, oregano, and red pepper flakes (if using). Whisk together until all ingredients are fully blended.
Place the flank steak in a large, resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag well, removing as much air as possible, or cover the dish with plastic wrap.
Refrigerate the marinating steak for at least 4 hours or overnight for best results. If preparing for freezer storage, place the sealed bag with steak and marinade directly into the freezer for up to 3 months.
If frozen, thaw the steak completely in the refrigerator before cooking (this may take up to 24 hours).
Preheat your grill or broiler to high heat. Remove the steak from the marinade and discard any excess liquid.
Grill or broil the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare or adjust to your preference.
Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute. Slice thinly against the grain for the most tender cuts.
Serve immediately or use the marinated and cooked steak in tacos, salads, sandwiches, or as a standalone main dish.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 6.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 643 mg | 14% | |
*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.
