Flank Steak Marinade

♥ ★★☆☆☆
Prep: 10 mins Cook: 10 mins Serves: 6

Ingredients

  • ½ cup soy sauce120 ml soy sauce
  • ¼ cup olive oil60 ml olive oil
  • 2 tablespoons white vinegar (or apple cider vinegar)30 ml white vinegar (or apple cider vinegar)
  • 2 tablespoons Worcestershire sauce30 ml Worcestershire sauce
  • 1 tablespoon honey (or brown sugar)15 ml honey (or brown sugar)
  • 1 tablespoon spicy brown mustard (or Dijon mustard)15 ml spicy brown mustard (or Dijon mustard)
  • 4 cloves garlic, minced4 cloves garlic, minced
  • 1 tablespoon hot sauce (or more to taste)15 ml hot sauce (or more to taste)
  • 1 teaspoon cayenne pepper5 ml cayenne pepper
  • 1 teaspoon paprika5 ml paprika
  • 1 teaspoon red pepper flakes5 ml red pepper flakes
  • 1 teaspoon dried oregano5 ml dried oregano
  • ½ teaspoon cumin2 ml cumin
  • Salt and pepper to tasteSalt and pepper to taste
  • 1½ pounds flank steak680 g flank steak

Instructions

  1. For the Marinade
  2. 1. Whisk together the soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, garlic, hot sauce and seasonings in a small bowl. Whisk until smooth.
  3. 2. Add the flank steak to a wide pan or into a large plastic baggie and pour the marinade over it. Be sure to cover the steak. Massage the marinade into the steak with your hands.
  4. 3. Marinate the flank steak for at least 1 hour, or overnight for more flavor penetration. You can marinate up to 24 hours.
  5. For Grilling
  6. 4. Heat a grill to medium-high heat and lightly oil the grates.
  7. 5. Remove the flank steak from the marinade and discard the marinade. Grill the flank steak for 3-4 minutes, then flip and grill another 3-5 minutes, or until done to your desired doneness.
  8. 6. Remove the flank steak from the grill and set onto a plate or cutting board. Cover with aluminum foil and let it rest for 10 minutes.
  9. 7. Slice against the grain and serve.
Perfect for skirt steak as well. Marinating time can range from 1 hour to 24 hours for deeper flavor penetration. Always slice against the grain for tender results.
Wine Pairing: Medium Red — Cabernet Sauvignon — the bold tannins and dark fruit complement the savory-sweet marinade and char from grilling, while standing up to the beef's robust flavor
Source: Mike Hultquist
flank steak, Marinade, Grilled, soy sauce, hot sauce, garlic, summer grilling, beef