From time to time my supermarket runs a special on beef flank steak. It’s a very lean piece of meat, about 1 1/2 inches thick, and tough as shoe leather. This is the best ever recipe for beef flank steak, because it is so magical, your guests will think you’re serving filet mignon. Wondering how to marinate flank steak for tenderness? Let me share my secrets.

You may wonder why I load up my freezer when so-called London Broil is on sale, and quite often for about $7 a pound. That’s because I have a secret weapon. I know how to prepare cheap flank steak or any other tough cut of beef so it passes for filet mignon. Well, not exactly, because it does not have all the fat of a filet, but so flavorful and so tender, some say it’s even better than filet.

Know Your Cuts of Beef

But first, let’s clear up something. Apparently, my store is unaware that there is no cut of beef called “London Broil.” That refers to a preparation method.

London Broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. What I am buying is flank steak. It’s different and comes with no seasonings or marinade. Just plain, super-tough beef. And that’s a problem I know how to fix. Wondering how to marinate flank steak for tenderness? Let me share my secrets.

Flank Steak vs. Top Round Steak

While round steak comes from the round primal, near the hindquarters, the flank steak is cut from the cow’s abdominal muscles. Both cuts are relatively lean, though the flank steak has a bit more fat—and therefore flavor—than the round. Although the cuts don’t look much alike, you might be able to substitute one for the other in some recipes.

How Marinade Works

A marinade is a combination of three basic components: acid (vinegar, wine, citrus, soy sauce, coffee) spices, and oil. The acid is the key ingredient as it helps to break down the tough connective tissue in meats and poultry, making it super tender. Even more, the combination of acid, oil, herbs and spice enhances the flavor. But it takes time. And the longer the meat or poultry sits in and absorbs that marinade, the more tender it will be.

Reuse Meat Marinade?

The USDA advises caution when reusing meat marinade. If part of the marinade will be used as a sauce, set aside a portion before adding raw meat. However, if you intend to reuse marinade that’s been in contact with raw meat, ensure it boils first to kill any bacteria.

Best Recipe for Beef Flank Steak

So, you want to know the secret to making that tough flank steak melt-in-your-mouth tender? It’s all about mastering the art of marinades, my friend!

What You’ll Need

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 beef flank steak (or cut of choice)

Reader Feedback

This just in from John L: “I tried this flank steak marinade but subbed Worcestershire sauce for soy sauce. Boy, was it good!”

Preparing the Marinade

In a bowl, mix together the soy sauce, brown sugar, lemon juice, olive oil, minced garlic, onion, ginger, and black pepper. This flavorful concoction is your ticket to tenderizing that tough cut of beef.

Next, place your flank steak into a large plastic zipper bag and pour the marinade over it. Zip it up securely and pop it into the refrigerator. Let it marinate for at least 8 hours. Trust me, the longer, the better! Aim for two days if you can. Make sure to turn the bag occasionally to ensure every inch of that steak gets the marinade love it deserves.

When it’s time to grill, preheat your outdoor grill to hot. Grill the steak for about 7 to 8 minutes per side, keeping a close eye on it. We’re aiming for a perfect medium doneness, which is around 145°F. Remember, overcooking will leave you with a tough result, and we definitely don’t want that disappointment.

Once grilled to perfection, let the steak rest for a few minutes before thinly slicing it against the grain on the diagonal. This cutting technique ensures maximum tenderness and flavor.

Voila! You’ve got yourself a deliciously tender beef flank steak that’s sure to impress.

Yield

This recipe makes about 1 cup of marinade, but feel free to double or triple it to suit your needs.

Storage Tip

If you have any leftover marinade that hasn’t touched raw meat, you can store it in the refrigerator for up to six weeks. Just be sure to label it properly and use it in your next grilling adventure.

MORE: Budget Bites: 19 Ways to Make Dump Chicken

Other Marinade Recipes for Beef Flank Steak

Here are some general recipes for other marinades. Use them with meat or poultry. While the proportions are important, you can multiply these recipes to accommodate the amount of meat or poultry you need to prepare.

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 tablespoon 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

how to marinate flank steak for tenderness sliced rosemary lime background

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5 from 3 votes

Beef Flank Steak Recipe

This is the best ever recipe for beef flank steak, because it is so magical, your guests will think you’re serving filet mignon

Prep Time20

Cook Time20

Total Time2 40

Course: Entree

Cuisine: American

Servings:

Calories: 124kcal

Ingredients

½ cup soy sauce
2 tbsp brown sugar
2 tbsp lemon juice
2 tbsp olive oil
2 cloves fresh garlic, minced
1 tbsp minced onion
1 tspn ground ginger
½ tspn ground black pepper
1 beef flank steak, or cut of choice

Instructions

In a bowl, mix together the soy sauce, brown sugar, lemon juice, olive oil, minced garlic, onion, ginger, and black pepper.
Place the flank steak into a large plastic zipper bag and pour the marinade over it.
Zip the bag securely and refrigerate for at least 8 hours, ideally up to two days. Turn the bag occasionally to ensure even marination.
Preheat your outdoor grill to hot.
Grill the steak for about 7 to 8 minutes per side, aiming for a medium doneness (145°F).
Allow the grilled steak to rest for a few minutes before thinly slicing it against the grain on the diagonal. Serve and enjoy your deliciously tender beef flank steak!

Notes

Yield: Approximately 1 cup of marinade.

Storage Tip: Store any leftover marinade (not in contact with raw meat) in the refrigerator for up to six weeks. Label properly for future use.

Note: Allergic to soy sauce? An excellent substitute is Bragg Liquid Aminos. It’s not soy, but it looks just like soy sauce and tastes like it too! I use it to marinate, and it has the same tenderizing properties as soy sauce. I get it at my local Costco. Also available are Coco Aminos from Amazon.

Safety Tip: If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

For more marinade recipes, visit: Flank Steak So Tender and Delicious They’ll Think It’s Filet Mignon.

Nutrition

Question: What’s your secret ingredient for making tough cuts of meat tender and delicious? Share your tips and tricks with us.

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Emily says:

October 7, 2024 at 11:02 am

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

Mary Hunt says:
October 8, 2024 at 4:20 pm

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!

Noboddy71 says:

August 26, 2024 at 8:26 am

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.

Mary Hunt says:
August 26, 2024 at 9:24 am

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.

Carole says:

June 6, 2024 at 3:50 am

Always learn something from your tips. Marinated Flank Steak sounds great; but, I don’t have a grill 🙁

Mary Hunt says:
June 7, 2024 at 2:01 pm

You can prepare under the boiler or even in a skillet on the stovetop!

Cher says:

June 4, 2024 at 10:14 am

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.

Mary Hunt says:
June 4, 2024 at 11:47 am

Thanks for the tip, Cher

Patricia says:

April 2, 2022 at 3:21 pm

Flank steak means fajitas for this Texas girl. Fajita meat is delicious, tender and a crowd pleaser for my family.

Shannon says:

August 9, 2021 at 7:36 am

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.

Deb Blonski says:

August 8, 2021 at 10:42 am

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!

Pat C says:

August 4, 2021 at 11:47 am

For those of us who don’t have grills, is there a way to do this in an oven?

Mary Hunt says:
August 4, 2021 at 11:54 am

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!

Kimberly Lafond says:

August 4, 2021 at 8:16 am

I am allergic to soy so what would be an adequate substitute for soy sauce? Vinegar? In equal amounts?

Mary Hunt says:
August 4, 2021 at 10:27 am

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.
Barbara Rosenthal says:
March 22, 2023 at 9:57 am

You can substitute gluten free tamari for soy sauce, if you have a gluten allergy.
Mary Hunt says:
January 3, 2024 at 11:15 am

Look for Liquid Aminos in your supermarket. A well-known brand is Bragg. It is an excellent substitute for soy sauce!
Mary Hunt says:
August 26, 2024 at 9:29 am

Update: Reader John L. reports that he substituted soy sauce with Worcestershire sauce. Says it is so good!

Flank Steak So Tender and Delicious They’ll Think It’s Filet Mignon