Marinated Flank Steak | Best Steak Marinade

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner and chuck roast is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity and flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey is a natural sweetener, while granulated sugar is less expensive.

Make the marinade by combining 1/4 cup olive oil, 1/4 cup worcestershire sauce, 1/4 cup soy sauce, and 3-4 cloves of chopped fresh garlic in a bowl. Stir to mix well.

Take the flank steak and ensure the grain is visible, as you'll be slicing against it later.

Add the marinade to the flank steak, ensuring it's coated all over.

Cover the dish with plastic wrap and place it in the refrigerator for 2 to 4 hours, flipping halfway through.

Prepare the grill by lighting a tumbleweed in a chimney starter with a long lighter.

Once the coals are ready (about 10 minutes later), pour them onto one side of the kettle grill.

Add chunks of mesquite wood to the coals for extra flavor.

Scrape off any old food from the grill grates before placing the lid on slightly ajar to allow airflow.

Remove the flank steak from the refrigerator about 30 minutes before grilling, pat it dry with paper towels, and place it directly over the hot coals.

Grill the steak for about 2.5 to 3 minutes on one side, then flip it and grill for another 2.5 to 3 minutes on the other side.

Remove the steak from the grill and let it rest for about 5 minutes.

Slice the steak against the grain at a 45-degree angle into thin slices.

Cooking Techniques

Equipment Needed

Spice Level: