Marinated Flank Steak - Tastes Better From Scratch (original) (raw)
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This has been our favorite Marinated Flank Steak recipe for decades. It's only 5 ingredients and so easy and quick.
More of our favorite grilling recipes include Tahini Chicken Bowls, Pork Tenderloin, Cedar Plank Salmon, or Grilled Pizza!
We can't stop making Marinated Flank Steak
I have to give credit for this Marinated Flank Steak recipe to my Mom, who perfected it decades ago. It made regular appearances on our Sunday dinner table for as long as I can remember!
The flank steak marinade can be made ahead of time, with ingredients I always have on hand, and the taste is incomparable. Plus, flanks steak cooks quickly, so it's one of the easiest things you can grill. Be sure to check out all of my tips for how to grill a steak!
How to make Marinated Flank Steak:
Steak Marinade: Add oil, soy sauce, peach juice, minced onion, and parsley to a large Ziploc bag, or container. Add the steak then marinate for 3-6 hours.
Grill: Flank steak is a thin cut of meat and you want to sear the outsides without overcooking the inside. Make sure the grill is preheated hot. And keep in mind the steak will continue to cook as it rests off the grill. We cook our flank steak on high heat for 3-4 minutes per side.
Rest the grilled flank steak for 5-10 minutes, covered with aluminum foil to keep warm.
To Serve: Slice meat across the grain, at a diagonal, in VERY THIN slices.
Recipe Variations:
- Marinated Flank Steak Fajitas: Slice a couple bell peppers and an onion then season with salt and pepper. Cook on a very hot skillet or grill pan with oil for a few minutes. Serve flank steak and grilled vegetables in a warm flour tortilla topped with Pico de Gallo, guacamole, sour cream, and garnish with cilantro.
- Marinated Flank Steak Tacos: Serve flank steak in a warm corn tortilla topped with Pico de Gallo or 5 minute salsa, avocado, and other favorite toppings.
- Steak Salad: Serve on a bed of greens, with red onion, avocado, cherry tomato, cucumber, grilled corn, gorgonzola or bleu cheese.
Serve With:
▢ 1 cup vegetable or canola oil
▢ 1 cup low-sodium soy sauce
▢ 1 cup peach juice, or peach nectar*
▢ 2 Tablespoons dried minced onion
▢ 2 Tablespoons dried parsley flakes
▢ 1 flank steak
Marinade: Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag. Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.
Grill: Remove steak from the fridge about 20 minutes before grilling. Heat grill to high heat.
Clean and oil grill grates and add steak, discarding the marinade. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, or until desired doneness: 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
Rest: Remove steak, cover with foil and rest for 5-10 minutes before slicing into very thin pieces, against the grain.
Peach Juice: You could even use one (14 oz) can of sliced peaches and puree the entire can–peaches, juice and all. Or sub White grape juice, pear juice or apple juice.
Calories: 159kcal, Carbohydrates: 11g, Protein: 13g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 1727mg, Potassium: 394mg, Sugar: 5g, Vitamin A: 110IU, Vitamin C: 27.1mg, Calcium: 36mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2017. Updated June 2021 and June 2024.
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Published June 9, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.