How to Make Flank Steak Tender, Juicy and Delicious
Flank steak looks like such a bargain at the meat counter. Then you get it home, cook it, and spend dinner chewing. And chewing. Here’s the good news. You don’t have to spring for a pricier cut. A good marinade helps, but how you cook and slice that steak matters just as much. Let me show you.
Flank steak can be a bargain compared with the fancy cuts in the meat case. There’s just one little catch.
Cook it wrong and you’ll swear you’re gnawing on a leather belt.
I’ve learned that flank steak doesn’t have to be expensive or complicated to be delicious. It needs three things: a good marinade, careful cooking and, perhaps most important of all, the right way of slicing it.
Get those right and this lean, flavorful cut is remarkably tender. I’ve served it to guests who were convinced I’d spent far more on dinner than I actually did.
Is flank steak tender?
Not naturally. Flank steak comes from the cow’s abdominal muscles, which get plenty of exercise. That means long, stringy muscle fibers and a steak that can be quite chewy if you simply toss it onto the grill and hope for the best.
But those same fibers are why flank steak loves a marinade and quick, high-heat cooking.
And there’s one more trick that costs absolutely nothing: slice it thinly against the grain. It may do more for the tenderness on your plate than anything else I’ll tell you here.
How to make flank steak tender
There isn’t one magic ingredient that turns flank steak into butter. Tender flank steak is the result of several little things working together.
- Marinate it. A good marinade seasons the meat and improves its texture.
- Don’t overcook it. Flank steak is very lean, so there’s not much fat to protect it if it sits on the heat too long.
- Let it rest. Give those juices a chance to settle before you start carving.
- Slice against the grain. This is the big one. Cutting across those long muscle fibers shortens them, making each bite much easier to chew.
Miss that last step and you can do everything else beautifully and still wonder why dinner is fighting back.
My flank steak marinade
This is the mix I use to turn an inexpensive steak into something worthy of company:
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon minced onion
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 flank steak
The soy sauce brings salt and plenty of savory flavor. The brown sugar balances it and helps the outside brown. Lemon juice adds brightness, while garlic, onion and ginger do the rest.
Nothing exotic. Nothing pricey. Just a very good marinade.
How long should you marinate flank steak?
Mix the marinade, put the steak in a large zip-top bag or a covered nonreactive dish, and pour the marinade over the steak. Refrigerate for several hours or overnight, flipping it once or twice if you think of it.
Here’s something I’ve changed my mind about over the years: longer isn’t always better.
A marinade works mostly near the surface. Leaving steak in a strongly acidic marinade for an extremely long time doesn’t keep making the center more and more tender. Eventually the outside can develop an unpleasant texture.
Overnight is plenty for this recipe.
How to grill flank steak
Lift the steak out of the marinade and let the excess drip off. Discard the used marinade unless you plan to boil it thoroughly before using it as a sauce.
Heat the grill to high. Because flank steaks vary in thickness, don’t trust the clock alone. A food thermometer is your friend here.
Grill, turning once, until the steak reaches your desired doneness. The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F followed by a rest of at least three minutes.
Then comes the part nobody wants to hear when they’re hungry.
Let it rest before slicing.
No grill? Use the broiler
Bad weather doesn’t get to cancel steak night.
Position an oven rack a few inches below the broiler and preheat it. Place the marinated steak on a broiler-safe pan and cook, turning once, until it reaches the right temperature.
Stay close. Broilers vary wildly, and flank steak cooks fast.
You still get that nicely browned crust we’re after. And nobody has to stand out there in a parka, shivering, waiting on a steak.
How to cook flank steak in a skillet
A heavy skillet works beautifully, especially for a smaller flank steak.
Heat the skillet over medium-high to high heat until hot. Take the steak out of the marinade, let the excess drip off and pat it lightly so it isn’t dripping wet. Cook, turning once, until nicely browned on both sides and the steak reaches a safe internal temperature.
If your flank steak is especially large, cut it in half first so it fits in the pan without folding or crowding.
The most important step: slice against the grain
Before you cook the steak, take a good look at it. See those long lines running through the meat? That’s the grain.
When it’s time to serve, turn the steak so your knife cuts across those lines, not alongside them. Then slice the meat thinly, on a slight diagonal if you can.
Why does this matter so much? Because those long muscle fibers are what make flank steak chewy. Cutting across them turns long fibers into short ones. Your teeth have much less work to do.
It’s such a small thing. But it’s the difference between “Wow, this is tender!” and everyone chewing very quietly.
A reader’s flank steak twist
Reader John L. wrote to tell me he tried this marinade with Worcestershire sauce instead of soy sauce.
His verdict?
“Boy, was it good!”
I haven’t forgotten that note, because this recipe welcomes a little tinkering. Just know that swapping out the soy sauce changes the saltiness too, so taste and adjust.
Can you reuse flank steak marinade?
Not straight from the bag.
Once marinade has been in contact with raw beef, treat it like raw meat juices. If you want some for serving, set a portion aside before the steak goes in.
If you didn’t think that far ahead (and believe me, I understand), the USDA says marinade that’s touched raw meat should be brought to a boil before you use it again.
Flank steak FAQs
Why is my flank steak tough?
Usually one of three things: it was overcooked, it wasn’t sliced against the grain, or the slices were too thick. Flank steak is lean and naturally fibrous. Treat it accordingly and it rewards you. Treat it like a thick, heavily marbled steak and it’ll remind you who’s boss.
Does marinating flank steak make it tender?
Marinating can improve texture and add plenty of flavor, but it doesn't transform the entire steak from the inside out. Marinades work primarily near the surface. That's why cooking and slicing technique matter just as much.
How long should flank steak marinate?
Several hours to overnight works well for this recipe. There’s no need to leave it swimming in acid for days.
Can I make flank steak ahead of time?
Yes. Mix the marinade and get the steak into it the night before, and you’ve got an easy company dinner. Most of the work happens while you're doing something else. My favorite kind of recipe.
What's the best way to cut flank steak?
Slice it thinly across the grain, preferably on a slight diagonal. Find the visible lines of muscle fiber and cut straight across them.
Can I use this marinade on other cuts of beef?
Certainly. It’s especially good on flavorful, less-tender cuts that benefit from marinating. Cooking time will depend on the cut and thickness, so go by your thermometer, not by flank-steak timing.
A few more marinades to try
Once you’ve got the basic idea, changing the flavor is easy.
All-Purpose Marinade
- 4 garlic cloves, minced
- 1 cup lemon juice
- 1/2 cup prepared yellow mustard
- 1 1/2 cups soy sauce
- 1/2 cup Worcestershire sauce
- 2 teaspoons ground black pepper
- 2 cups olive oil
Coffee Marinade
- 1 cup strong brewed coffee
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
Mediterranean Marinade
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
Tender Marinated Flank Steak
Ingredients
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves fresh garlic minced
- 1 tablespoon minced onion
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1 beef flank steak 1 1/2 to 2 pounds, or cut of choice
Instructions
- In a bowl, mix the soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. If you want some marinade for a sauce later, set a portion aside now, before the raw steak goes in.
- Put the steak in a large zip-top bag or covered nonreactive dish. Pour the marinade over it and seal or cover.
- Refrigerate for several hours or overnight, turning once or twice if you think of it. Overnight is plenty.
- Take the steak out and let the excess marinade drip off. Throw out the used marinade.
Grill:
- Heat the grill to high. Grill the steak, turning once, about 7 to 8 minutes per side, until a thermometer reads at least 145°F. Thickness varies, so go by the thermometer, not the clock.
Broiler:
- Set an oven rack a few inches below the broiler and preheat. Cook on a broiler-safe pan, turning once, until it reaches 145°F. Stay close, because flank cooks fast.
Skillet:
- Heat a heavy skillet over medium-high to high heat. Pat the steak lightly so it isn’t dripping, then cook, turning once, until browned and 145°F inside. Cut a large steak in half so it doesn’t crowd the pan.
- Rest the steak for at least 3 minutes. Don’t skip this one.
- Find the long lines of muscle fiber. Slice thinly across them, on a slight diagonal.
Notes
Nutrition
The next time flank steak goes on sale, don’t walk past it because you’re afraid it’ll be tough. Grab one, give it a good marinade, watch the temperature and slice it properly.
Sometimes saving money at the meat counter isn’t about buying the cheapest thing in the case.
It’s knowing what to do with it once you get home.
Question: What’s your favorite trick for turning a bargain cut of beef into a great dinner? Share your secret in the comments below.
EverydayCheapskate™ is reader-supported. We participate in the Amazon Services LLC Associates Program and other affiliate advertising programs, designed to provide a means for us to earn from qualifying purchases, at no cost to you.
More from Everyday Cheapskate
https://www.everydaycheapskate.com/wp-content/uploads/20261016-Crispy-potato-cakes-made-with-leftover-mashed-potatoes.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-10-16 15:54:382026-10-16 15:54:38Got Leftover Mashed Potatoes? Try These 5 Smart Ideas
https://www.everydaycheapskate.com/wp-content/uploads/20261015-Sweet-pepper-and-onion-relish-in-a-white-bowl-with-crackers-and-fresh-red-bell-peppers.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-10-15 13:14:022026-10-15 13:14:02Sweet Pepper Onion Relish (Perfect Over Cream Cheese)
https://www.everydaycheapskate.com/wp-content/uploads/20261002-cake-mix-chocolate-chip-cookies.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-10-02 19:44:302026-10-02 19:44:30Cake Mix Chocolate Chip Cookies That Taste Homemade
https://www.everydaycheapskate.com/wp-content/uploads/20260930-cheap-Halloween-party-snacks-for-kids-punch-bowl-mummy-dogs-ghost-bananas.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-10-01 11:08:582026-10-01 11:08:59These Cheap Halloween Snacks Are Almost Too Easy to Make
https://www.everydaycheapskate.com/wp-content/uploads/20260927-impossible-lasagna-pie-recipe-with-wooden-serving-spoon-in-white-casserole-dish.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-09-28 09:38:592026-09-28 22:48:34Impossible Lasagna Pie: All the Flavor, None of the Noodles
https://www.everydaycheapskate.com/wp-content/uploads/20260922-chinese-chicken-in-slow-cooker-with-white-rice-recipe-with-sesame-seeds-and-scallions.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-09-22 10:13:562026-09-28 22:48:39Slow Cooker Chinese Chicken That Beats Takeout
https://www.everydaycheapskate.com/wp-content/uploads/20260916-oktoberfest-bratwurst-sausage-and-sauerkraut-cabbage-pie.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-09-16 21:28:232026-09-28 22:48:47Impossible Oktoberfest Pie: All the Beer Hall Flavor, None of the Fuss
https://www.everydaycheapskate.com/wp-content/uploads/20260910-cooking-mistakes-and-how-to-avoid-them-woman-at-stovetop-with-steam-coming-from-pot.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-09-09 12:12:532026-09-28 22:49:005 Cooking Mistakes That Are Quietly Wrecking Your Dinner
https://www.everydaycheapskate.com/wp-content/uploads/20260906-homemade-hot-fudge-chocolate-sauce-recipe.png
800
1200
Mary Hunt
https://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed.png
Mary Hunt2026-09-06 15:33:012026-09-28 22:49:07The Best Homemade Hot Fudge Sauce (So Easy, So Rich)
I just made my marinade. Question-do you season the steak before cooking? I may have missed it but I don’t see it mentioned. Thank you
Great question. Salt is an essential part of any marinade. In this recipe the salt is obtained through soy sauce. As always, try it and adjust to taste for future uses!
This sounds so beyond incredible!
I have so many questions though, I hope you don’t mind lol. So this marinade actually makes the steak extremely tender, like cut into your steak with a fork tender?
Can you make this in the airfryer? My airfryer is unfortunately not a huge one, it’s rather small, but I can cut up the meat if it’s too big.
I have airfry, bake, roast, and reheat options. Does anyone know of a great way to cook this steak in an airfryer so it still will be tender?
Omg, I’m ready to go out and buy the stuff, I’ve never wanted to try a recipe SO bad in my life LOL.
Have not attempted this in an airfryer. If that’s your only option, I suggest experimenting. The marinade is definitely a tenderizer. How long you marinate the meat is a determining factor, for sure. If the steak is thin, a shorter time will work. But if it’s thick, plan to allow the marinating process to go longer … even up to several days in the refrigerator, making sure the meat is completely covered.
Always learn something from your tips. Marinated Flank Steak sounds great; but, I don’t have a grill 🙁
You can prepare under the boiler or even in a skillet on the stovetop!
My first instruction re flank steak was to score it on the diagonal, on both sides before marinating. This breaks up the tough connectedness and allows the marinade to penetrate the interior. If I have two in a package from Costco I will marinate one in a ziploc and freeze it until I want to cook it up.
Thanks for the tip, Cher
Flank steak means fajitas for this Texas girl. Fajita meat is delicious, tender and a crowd pleaser for my family.
In a pinch, you can also use Italian Dressing. I used to marinate it in Italian Dressing overnight, pull it out when I got home from work and broil it in the oven. Easy and reasonably quick. Quite tasty.
Flank steak? Uh absolutely!! It’s become a favorite with my family in the summer. Yes marinade makes all the difference in the world. Thank you for posting different ones. If you like sweeter than you can make the teriyaki or others that are more traditional. We get flank steak from Costco’s and cut them in half for our small family. I put the marinade in a freezer bag along with the steak and when I pull one out, poof, a great meal that only needs to thaw. It is the best kept secret, but now I’m going to have to keep my eye out for London Broils on sale. Always looking for a great deal!
For those of us who don’t have grills, is there a way to do this in an oven?
Yes … I would do this under the broiler as you would broil a steak. With the rack set about 6-8 inches below the broiler element, 7 mins or so on each side. Watch carefully and keep your meat thermometer handy!
I am allergic to soy so what would be an adequate substitute for soy sauce? Vinegar? In equal amounts?
The best substitute (I use it frequently as our son is allergic) is coconut aminos. It’s not soy, it’s not coconut-y … looks just like soy sauce and tastes like it too! I use it to marinate and has the same tenderizing properties as well. I get it at my local Costco, but I’m sure you can find it locally … or just get it from Amazon.
You can substitute gluten free tamari for soy sauce, if you have a gluten allergy.
Look for Liquid Aminos in your supermarket. A well-known brand is Bragg. It is an excellent substitute for soy sauce!
Update: Reader John L. reports that he substituted soy sauce with Worcestershire sauce. Says it is so good!