Quick-Marinated Flank Steak

Grilled flank steak is always a hit around my house and when you add a quick and easy marinade, you’ve got steak with personality.

I love this recipe because the marinade only needs an hour to work its magic and will not hurt the steak if it stays on longer.  So either last minute or planning ahead gives you great results.

I think it’s the combination of ginger, soy and hoisin sauces that really kicks up the flavor and transforms the rich meat into something totally complex.

My family gobbles this down without hesitation, it’s just a wonderful quick meal, which I am all about these days!!!

Enjoy.

Place flank steak in a 13 x 9-inch glass baking dish.  Whisk together mustard, lime juice, Worcestershire, soy sauce, hoisin sauce, garlic, ginger and pepper until smooth, then pour over steak and turn to coat with marinade.  Chill, covered, 1 hour or longer.

The size and thickness of your steak as well as the type of grill you use will determine how long to cook your steak.  I used a preheated gas grill, placing the steak over indirect heat (the grill had been sprayed with PAM) for about 10 minutes on each side for medium doneness.

Let the steak stand for 5 minutes before thinly slicing across the grain.  Season to taste with salt.

Quick-Marinated Flank Steak
Adapted from Gourmet

1-1/2 to 2 lb flank steak
1/4 cup grainy mustard
(I used Dijon that was not grainy)
2 Tablespoons fresh lime juice
1 teaspoon Worcestershire sauce
1 Tablespoon soy sauce
1 Tablespoon hoisin
1 teaspoon minced garlic
1 teaspoon minced peeled ginger
1/4 teaspoon ground black pepper
Salt to taste

Place flank steak in a 13 x 9-inch glass baking dish.  Whisk together mustard, lime juice, Worcestershire, soy sauce, hoisin sauce, garlic, ginger and pepper until smooth, then pour over steak and turn to coat with marinade.  Chill, covered, 1 hour or longer.

The size and thickness of your steak as well as the type of grill you use will determine how long to cook your steak.  I used a preheated gas grill, placing the steak over indirect heat (the grill had been sprayed with PAM) for about 10 minutes on each side for medium doneness.

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Post a Comment

29 Comments and 1 Reply

  1. I love marinated flank steak recipes. I’ve got a couple and am adding this to my database. Sounds like a great little recipe.

  2. That looks so good. I always seem to “ruin” a flank steak. I need some beef lessons.

  3. I can’t wait for grilling weather. This looks so good.

  4. Bob 4

    I love this. Flank is my favorite cut of steak and that marinade looks killer.

  5. Jinx! My last post was on marinating flank steak too;)

    This looks delightful – I would eat anything that had hoisin in or on it!

  6. Another great cut of meat. I did buy some cube steaks to make this weekend. London broil was on sale too which is another fav of mine to grill.

  7. Julia 7

    That looks like a great marinade! And flank is such a tasty cut of meat.

  8. June 8

    This’ll be a HUGE hit in our house with the resident carnivore. Thanks Cathy!

  9. We are big grill fans in this house, and flank steak is always on the menu. It’s reasonably priced at Costco, so we buy and freeze. This marinade sounds perfect.

  10. annbb 11

    That looks delicious! We always use flank steak for fajitas. I’d just like someone to tell me why this cut of meat is usually more expensive than sirloin! Doesn’t make sense.

    • Marshall 12

      My stepson cuts meat at an upscale butcher shop and tells me that there are only one (or perhaps two, I’ve forgotten) flank steaks on a steer so the answer to your question of high cost is “limited supply + high consumer interest = raised prices”.

  11. dawn 13

    That marinade sounds delicious! Wow, I be it has great flavor!

  12. Mary 14

    This is one of my favorite cuts of meat. While it’s chewy it’s also packed with flavor. I love the marinade you’ve used.

  13. Brian 15

    This looks really good. I’ll have to try this soon. Thanks

  14. grace 16

    that marinade is quick and easy way to make any meat happy, and me as well. great food-tos. (get it? food + photos = food-tos. i’m starting a revolution–you heard it here first.)

  15. giz 17

    I like the ingredients in the marinade. I also love that flank steak is relatively inexpensive and a quick cook with great results.

  16. Biz 18

    I love flank steak! So glad its almost grilling season!

  17. Marjie 19

    Even if I did grill, and I don’t – something about me not liking black lines on my food – I couldn’t do so with the snow on the ground. However, flank steak is wonderful prepared under the broiler, too! Your marinade looks terrific.

  18. Lydia 20

    Flank steak is always a big hit in my house, too. The secret is to always slice against the grain; it’s so tough and stringy the other way.

  19. Flank steak is so easy to throw on the grill. I like this quick marinade of yours. Sounds great!

  20. LilSis 22

    My family loves a good grilled flank steak! This marinade is a little different that what I normally use so I’m going to have to give it a try!

    I’ve made your pork shoulder and barbecue sauce twice now and my husband and son loved it!

    Bookmarking this now.

  21. I don’t know that I’ve ever prepared a flank steak before, but this looks easy (and tasty!!!) enough that even someone like me, who needs remedial cooking lessons, could manage it!

  22. Pam 24

    I am always looking for flank steak marinades. This one looks and sounds fantastic – bookmarked.

  23. Flank steak is such a nice, quick main dish. Great marinade, and those ingredients tend to me hanging out in my fridge regularly.

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  25. Nice juicy recipe for a good meal in the evening with my family.
    Thanks for this idea.

  26. Anna 28

    I used this marinate tonight for a top sirloin and it was fantastic… I read quick and went for it. I´ll definitely use this one again. Delish!

  27. Larry Joseph Morgan 30

    I just made this exactly as stated and it is fantastic. The flank steak was 1.89 lbs, and the amount of marinade was just perfect. I used a sweet German grainy mustard and Kikoman Soy sauce. I have not placed dinner on the table as yet, but I tasted the steak and I can’t wait to dig into it. Serving it with Basmatti Rice, and mild Kim Chi w/peeled, seeded and match-sticked cucumbers. I’m wondering, however, what the addition of red pepper flakes might do to the marinade, so I may try that next time…and there WILL be a next time! YUM!

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