This marinated flank steak recipe will have everyone coming back for seconds! The marinade makes the flank steak melt-in-your-mouth with a tangy, sweet flavor.
1 1/2 - 2 pounds flank steak
1/2 cup olive oil
1/3 cup soy sauce
1/4 balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon ground coriander
1. Whisk marinade ingredients together in a freezer size ziplock bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
2. Marinate in the refrigerator at least 2 hours or up to 12 hours.
3. Heat pan to medium-high heat. Grill steak for 5-6 minutes per side, or until internal temperature reads 130˚-135˚ F for medium rare or 140˚ for medium.
4. Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain or 1/2 inch cubes. Drizzle with the 2 tablespoons reserved marinade.
Cook time will vary depending on thickness of your steak and desired level of doneness.
Leftover flank steak is great for quick sandwiches. Add lettuce, tomato, and flank steak to desired bread and enjoy!