Steak Marinade Flank Steak
Transform your weeknight dinners with this irresistible steak marinade for flank steak, packed with bold flavors and effortless preparation. This recipe combines soy sauce, honey, and lemon juice with the earthy richness of garlic and rosemary, creating a harmonious blend that tenderizes the meat while infusing it with savory, slightly sweet, and tangy notes. A touch of Worcestershire sauce and red pepper flakes adds depth and a hint of spice to each juicy bite, making this marinated flank steak a crowd-pleaser. With just 10 minutes of prep and the option to marinate overnight, this dish is perfect for busy schedules yet impressive enough for entertaining. Cooked to perfection on the grill or in a skillet, this succulent steak pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.5 cup Soy sauce
- 0.25 cup Olive oil
- 2 tablespoons Honey
- 2 tablespoons Lemon juice
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Fresh rosemary, finely chopped
Instructions
In a medium-sized mixing bowl, whisk together the soy sauce, olive oil, honey, lemon juice, Worcestershire sauce, minced garlic, ground black pepper, red pepper flakes, and chopped rosemary until well combined.
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 tightly or cover the dish with plastic wrap.
Refrigerate the steak and marinate for at least 2 hours, ideally overnight for maximum flavor and tenderness.
When ready to cook, remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
Preheat a grill or cast-iron skillet over high heat. Lightly oil the grates or pan to prevent sticking.
Cook the steak for 5-6 minutes on each side, or until it reaches your desired level of doneness (130-135°F for medium-rare, 140-145°F for medium).
Remove the steak from the heat and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to enhance tenderness. Serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6500 mg | 283% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 37.5 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2063 mg | 44% | |
*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.
