Flank Steak Marinade

Flank Steak Marinade

This flank steak marinade is a sweet and savory blend of olive oil, garlic, soy sauce, brown sugar and spices. It produces tender and juicy marinated flank steak every time!

This marinade is a salty-sweet mixture of olive oil, soy sauce, brown sugar, Dijon mustard, garlic and Worcestershire sauce. Everything gets whisked together, then you can place the meat in a bowl with the marinade, or instead make the marinade in a gallon sized freezer bag and add the meat to the bag. Using a freezer bag saves on clean up time later on!


  • 3/4 cup low sodium soy sauce
  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground pepper
  • 2 teaspoons garlic chopped
  • 1 1/2 pounds flank steak


  • Combine the soy sauce, olive oil, brown sugar, cider vinegar, Worcestershire sauce, mustard and pepper in a resealable bag; seal and shake to combine.
  • Reserve 2 tablespoons of the marinade for later use. Stir the garlic into the bag of marinade.
  • Add the steak and marinate for 2-24 hours.
  • Heat an outdoor grill or stove top grill pan to medium-high. Place the steak on the grill and cook for 5-6 minutes per side, depending on the thickness of your meat and the desired level of doneness.
  • Remove the meat from grill and cover with foil. Let stand for 5-10 minutes and then slice thinly against the grain with a very sharp knife. Drizzle with reserved marinade, then serve.

Looks very good, did a little variation, like date syrup instead of brown sugar and added a few spices like, rosemary, thyme, sage ….will let you know how it turns out. Thank-you.

- Miami Food Network -


Flank steak can absolutely be marinated overnight. I recommend marinating your steak for a minimum of 2 hours, or up to 24 hours.


I typically cook my flank steak for about 5-6 minutes per side, which leads to meat that’s cooked on the outside yet still pink in the center. The best way to gauge for doneness is to use a meat thermometer. I recommend cooking your flank steak to medium, which is an internal temperature of 145 degrees F. If you don’t want your meat to be pink, you can cook it to 150 degrees F for medium well, or 160 degrees F for well done.


It’s important to slice your flank steak against the grain so that it’s as tender as possible. You can find the direction of the grain by looking at your meat and seeing which way the muscle fibers run. Make sure to cut across those fibers rather than parallel to them.


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