Marinated Flank Steak

My local grocery store recently had London broil on sale as a buy one, get one free special, which is always a great way to stock up on meat for a really good price. I ended up getting two pieces for just under $10 total, which felt like a pretty good deal. Once I got home, I started looking through recipes to decide how I wanted to use it. I came across a recipe from Kalyn’s Kitchen for marinated flank steak and decided it sounded like the perfect one to try.

According to RMK follower Trish, who used to work in a meat shop, London broil can be used in place of flank steak, but the two cuts are not actually the same. London broil is usually a thicker cut of top round, while flank steak is a different cut altogether. Trish explained that flank steak is the better option for marinating because its texture has lots of little nooks and crannies that really allow the marinade to soak into the meat. Top round, or London broil, does not absorb marinade quite the same way and tends to be a little drier and tougher than flank steak.

Even so, this flank steak marinade turned out wonderfully and still worked very well with the London broil that I had on hand. The flavor was delicious, and my family really enjoyed it. So if you happen to find London broil on sale, this recipe is still a great option to keep in mind.

Enjoy grilling weather while you still can. Here in Utah, we are hopefully lucky enough to have a few more weeks left where outdoor grilling is still an option. And be sure to stop by tomorrow, because I will be sharing a grilled dessert that features a fruit that is in season right now.

Ingredients for Marinated Flank Steak

• FLANK STEAK OR LONDON BROIL – This is the main protein in the recipe. Flank steak or skirt steak is especially good for marinating because it soaks up flavor well, but London broil also works if that is what you have on hand.
• BALSAMIC VINEGAR – Balsamic vinegar adds tangy flavor with a touch of sweetness. It also helps tenderize the meat as part of the marinade.
• LEMON JUICE – Lemon juice adds bright, fresh flavor to the marinade. Its acidity also helps break down the meat a bit so it turns out more tender.
• DIJON MUSTARD – Dijon mustard adds a little sharpness and depth to the marinade. It also helps all of the flavors blend together well.
• WORCESTERSHIRE SAUCE – Worcestershire sauce adds rich savory flavor and a little tang. It gives the marinade more depth and helps make the steak extra flavorful.
• GARLIC – Fresh garlic adds bold, savory flavor to the marinade. It is one of the ingredients that really helps the steak taste rich and delicious.
• OREGANO – Oregano adds an herby, slightly earthy flavor. It helps give the marinade a nice savory balance.
• BASIL – Dried basil adds another layer of herb flavor with a little sweetness. It works well with the garlic, lemon, and balsamic vinegar.
• THYME – Thyme adds a subtle earthy flavor that rounds out the marinade. It helps make the overall flavor more complex.
• SMOKED PAPRIKA OR PAPRIKA – Smoked paprika adds a little smoky flavor along with color. Regular paprika works too and still adds mild pepper flavor and a nice rich color to the marinade.
• OLIVE OIL – Olive oil is the base of the marinade and helps coat the meat evenly. It also helps carry all of the other flavors over the steak.

Instructions for Marinated Flank Steak

In a bowl, combine the balsamic vinegar, lemon juice, Dijon mustard, Worcestershire sauce, garlic, oregano, basil, thyme, and paprika. Whisk everything together, then slowly whisk in the olive oil until the marinade is well blended.

Trim the steak so there is not a lot of visible fat. If you would like, you can make shallow scores in the meat about 1/4 inch deep and 1/4 inch apart on both sides. This step is optional, but it can help the marinade soak into the meat a little better. Place the steak in a zip-top bag, using the smallest size bag it will fit into, then pour the marinade over the meat. Seal the bag and place in the fridge for 8 to 24 hours.

When you are ready to cook, remove the steak from the refrigerator and drain off the marinade. Let the meat sit at room temperature while you preheat the grill to high heat. If you are short on time, you can place the sealed bag in a little warm water to help take the chill off more quickly. Once the grill is hot, reduce the heat to medium-high before adding the steak.

Grill the steak until it reaches about 130 degrees F internal temperature for a medium-rare finish. If you are using an instant-read thermometer, begin checking the temperature after you flip the meat. I turned mine after about 6 minutes, and it reached 130 degrees in about 11 minutes total, but the exact cook time will depend on the heat of your grill, the size and thickness of the steak, and how cold the meat was when you started. Keep in mind that the steak will continue to cook a bit as it rests, so it is better to pull it off the grill slightly underdone rather than overdone.

Once the steak reaches the right temperature, remove it from the grill and let it rest before slicing. Smaller pieces should rest for about 5 to 10 minutes, while larger pieces may need 10 to 15 minutes. To serve, slice the steak thinly across the grain and serve right away. This recipe makes about 4 to 6 servings.

Frequently Asked Questions

Can I use London broil instead of flank steak?
Yes. Flank steak is the better choice for marinating because it tends to absorb more flavor, but London broil will still work well in this recipe.

How long should I marinate the steak?
This steak should marinate for at least 8 hours and up to 24 hours. That time helps the flavors soak in and gives the meat a more tender texture.

Do I have to score the meat?
No. Scoring the meat is optional, but it can help the marinade penetrate the steak a little more.

Why do I let the steak come to room temperature before grilling?
Letting the steak sit out for a bit helps it cook more evenly on the grill. It takes the chill off the meat before it hits the heat.

Why is it important to slice across the grain?
Slicing across the grain makes the meat more tender and easier to chew. This is especially important for cuts like flank steak and London broil.

How long should the steak rest after grilling?
Smaller pieces should rest for 5 to 10 minutes, while larger pieces should rest for 10 to 15 minutes. This helps the juices stay in the meat.

Can I make this ahead of time?
Yes. You can marinate the steak ahead of time, then grill it when you are ready to serve.

Tips and Tricks

• Marinate the steak as long as possible. The longer marinating time really helps build flavor, so overnight is a great option.
• Score the meat if you want deeper flavor. It is optional, but those shallow cuts can help the marinade soak in better.
• Do not cook it past the recommended temperature. This cut is best when not overcooked, so using a meat thermometer is a big help.
• Let the steak rest before slicing. This keeps the juices in the meat and helps the finished steak stay tender.
• Always slice thinly across the grain. That one step makes a huge difference in texture and keeps the steak from seeming tough.

For more recipes like this, try:

• Garlic and Herb Grilled London Broil
• Better Than Take Out Mongolian Beef
• Southwest Grilled Flank Steak
• Grilled Flank Steak