OMG Flank Steak

The greatest flank steak marinade on Earth.

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You’ve arrived at the greatest steak marinade you’ll ever make. The title does specifically say, “Flank”, but it could easily be used for any cut of beef. On my first try, I accidentally grilled the flank steak too long, to the point of being well done. And yet, it was juicy, flavorful, and you could cut it like butter with a fork.

I highly recommend that you opt to marinade your steak for a full 24 hours. Be sure to flip it and massage it at least once about halfway through. There is a HUGE difference between 2 hours and 24 hours in terms of the resulting flavor and tenderness of the steak, so the extra time is well worth the effort.

And if you are looking for a good side to go with it, check out my Frijoles En Olla recipe.

OMG Flank Steak

Course:
Cuisine:
Difficulty:
Servings
4
servings
Prep time
125
minutes
Cook time
20
minutes
Total time
145
minutes

Ingredients

  • 0.33
    cup
    soy sauce
  • 0.5
    cup
    olive oil
  • 2
    tbsp
    agave nectar
    or honey
  • 2
    tbsp
    Worcestershire sauce
  • 1
    tbsp
    balsamic vinegar
  • 0.5
    sm
    red onion
    diced
  • 3
    cloves
    garlic
    minced
  • 2
    med
    green onion
    sliced thin
  • 1
    tbsp
    Italian seasoning
  • 0.5
    tsp
    black pepper
  • 0.5
    tsp
    sea salt
  • 2
    lbs
    flank steak

Directions

  • Whisk together all ingredients except the steak in a large ziplock freezer bag. Add steak, then seal the bag, trying to get as much air out as possible. Massage the steak through the bag, turning it over several times, making sure to get marinade in ever nook and cranny. Place in refrigerator for at least 2 hours, preferably a full 24 hours.

  • Remove the steak from the fridge about 30 minutes before you are ready to grill it. Preheat the grill to medium-high heat, about 400 degrees Fahrenheit.

  • Grill the steak for 2 minutes, then flip and grill the other side for 2 minutes. Then flip every 2-3 minutes thereafter until you achieve desired doneness. This will ensure even cooking and you can get creative with grill marks.

  • Remove steak to a large platter or cutting board, then cover tightly with foil. Let rest for at least 5 minutes. This will allow the meat to rehydrate, for a juicier texture.

  • Slice thinly against the grain and serve. There should be enough au jus on the platter at this point for everyone to have a small dish for dipping.