Lemon Zest Marinade for Flank Steak
Elevate your steak game with this zesty and aromatic Lemon Zest Marinade for Flank Steak, a recipe designed to infuse bold, fresh flavors into every tender bite. This marinade combines the brightness of lemon zest and juice with the earthy depth of freshly chopped rosemary, the kick of garlic, and the tang of Dijon mustard, all balanced by a touch of honey for sweetness. A dash of optional red pepper flakes adds a hint of spice, making this a versatile recipe perfect for grilling, broiling, or pan-searing. With just 10 minutes of prep time and a few hours of marinating, this recipe transforms a simple flank steak into a gourmet centerpiece for any meal. Serve it alongside roasted vegetables, a crisp salad, or buttery mashed potatoes for a restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 0.25 cup olive oil
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 pound flank steak
Instructions
In a medium mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, Dijon mustard, honey, salt, freshly ground black pepper, and red pepper flakes (if using). Ensure the mixture is well combined and slightly emulsified.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
Seal the plastic bag, removing as much air as possible, or cover the dish with plastic wrap. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Remove the flank steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Discard any excess marinade.
Cook the steak to your desired doneness by grilling, broiling, or pan-searing. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).
Once cooked, let the steak rest for 5–10 minutes before slicing. Cut the steak against the grain into thin slices for maximum tenderness.
Serve and enjoy your lemon-zest-infused flank steak as a stand-alone dish or with your favorite sides!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1494 mg | 32% | |
*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.
