Awesome Flank Steak Marinade (& Grilled Flank Steak!)

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, coconut aminos is lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Get a large bowl and gather all ingredients.

Add 1/2 cup soy sauce and 1/4 cup olive oil to the bowl.

Add 2 tablespoons white vinegar and 2 tablespoons Worcestershire sauce to the bowl.

Scoop out 1 tablespoon of honey and add it to the bowl.

Add 1 tablespoon of spicy brown mustard (or Dijon) to the bowl.

Mince garlic and add 4 cloves (or more) to the bowl.

Add 1 tablespoon of hot sauce to the bowl.

Add 1 teaspoon of cayenne pepper to the bowl (optional).

Add 1 teaspoon of paprika to the bowl.

Add 1 teaspoon of dried oregano to the bowl.

Add 1/2 teaspoon of freshly ground cumin to the bowl.

Season with salt and pepper to taste.

Whisk all ingredients together until well combined.

Take a 2-pound flank steak and place it in a dish for marinating.

Pour the marinade over the flank steak, ensuring it is fully coated.

Massage the marinade into the steak for better flavor penetration.

Cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours or overnight.

Remove the steak from the refrigerator after marinating.

Preheat the grill.

Grill the flank steak for 3-5 minutes per side, aiming for an internal temperature of 120°F.

Remove the steak from the grill and let it rest until it reaches 125°F for medium-rare.

Slice the steak against the grain and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens