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Flank Steak Marinade

Flank Steak Marinade

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Ron H. Letwinski

This flank steak recipe has been in our family for years. Quick, simple marinade to make that will keep your guests coming for more.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Score the flank steak by making shallow crisscross cuts on both sides.
  2. Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  5. Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
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Reviews

ditto
23
1/3/2011

This was excellent. I have been buying marinated steak tips at The Meat House and this marinade is very close in taste to their's. I used red wine vinegar instead of garlic vinegar, and added a bit of kosher salt. I also used a little less brown sugar. It was FABULOUS.

sonya
17
2/15/2011

WOW!!! I love this recipe. My boyfriend and I used it for Flank Steak with a side of cheddar grits with scallions and sauteed snow peas. Best meal but the marinade made it sooo yummy! thanks for sharing what will be a recipe forever!

Holiday Baker
17
10/24/2010

This was a lot of ingredients! I didn't have flank steak so I used a 1" think slice of equally tough meat. I used a hand emulsion blender to grind it together. Just make sure that you do not cook the meat in the house as I did the first time. The meat will steam in the marinade and then burn in the pan becoming bitter tasting from the sugar in marinades. It makes clean-up a pain to. On the grill it worked fine, the next time, although I was hoping for a more juicy aftertaste. But, I guess when you start with a tough cut of meat marinades can only do so much. It did have a really nice smell on the grilll though, and the people I served it to seemed to like it.