Marinated Flank Steak (Stove or Oven) is a simple method for a tender, juicy steak that’s full of flavor. The perfect weeknight dinner!
There’s no reason you can’t enjoy delicious homemade steak for Dinner year-round. This recipe takes the same concept as our Flank Steak Marinade (Grill) and adjusts it so you can make it on the stovetop or even in the oven. You get just as flavorful a steak without having to use an outside grill just like Easy Broiled Steak.
Sabrina’s Marinated Flank Steak Recipe
This Flank Steak Marinade is the perfect way to tenderize the flank steak. Typically, this cut of beef can be quite tough with lots of chewy muscle fibers and thick grain, but this steak marinade transforms it into a fork-tender steak with a juicy texture you’re sure to love.
Recipe Card
Ingredients
- 2 pounds flank steak
- 1/3 cup vegetable oil
- 1/4 cup low sodium soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar , packed
- 3 cloves garlic , minced
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon vegetable oil
Instructions
- To a large bowl or zip lock bag, add steak, oil, soy sauce, apple cider vinegar, lemon juice, Worcestershire sauce, Dijon mustard, brown sugar, garlic, and black pepper, and mix well.
- Refrigerate, covered if using a bowl, for 4 hours or overnight.
Stove-top Directions:
- Heat oil in a large skillet on high heat.
- Sear the flank steak for 5 minutes on each side before resting 10 minutes.
- Slice thinly against the grain to serve.
Oven-Directions:
- Set the oven to broil on high.
- Add the flank steak to a cast iron pan or another high heat friendly baking pan.
- Cook 8-10 inches from the broiler for 6 minutes on each side before resting 10 minutes.
- Slice thinly against the grain to serve.
Nutrition
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Table of contents
About this Recipe
Making Flank Steak Marinade could not be easier. It’s a simple matter of combining soy sauce, lemon juice, mustard, and other marinade ingredients in a sealable bag or large bowl. Place the flank in the steak marinade, then put the marinating flank in the fridge. The marinade will tenderize the flank steak while the steak absorbs the flavorful juices for optimal flavor. Once it’s done, you can save some excess marinade to serve with the tender steak as a sauce.
Tips & Tricks
- Steak marinade: Add all the marinade ingredients to a sealable bag or large bowl. Whisk the ingredients together until well combined, then place the flank steak in the marinade. Cover and put the steak in the fridge for at least 4 hours. Increase the time for an even juicier steak.
- Stovetop: Heat your oil in a large skillet over direct heat. Sear the steak for 5 minutes on each side over medium heat or until it reaches the desired temperature for perfect doneness. Use an instant-read thermometer to check the meat temperature at the thickest part for food safety. 120-130°F is considered rare steak, and you’ll want a higher temperature on your meat thermometer for medium-rare and so on. Put the meat on your cutting board and cut against the grain to separate muscle fibers.
- Oven cook time: To make the steak in the oven, set the oven to broil on high during the prep time. Put the steak in a cast-iron pan or a baking sheet for sheet pan flank steak. Put the pan or baking sheet in the preheated oven. Make sure the meat is 8-10 inches from the broiler. Most likely, the total time will be 6 minutes cooking on each side. However, you’ll want to use a meat thermometer to check for the desired doneness again. You may need less cooking time for rare steak or additional cooking for medium-rare and upwards. Let the steak rest at room temperature before slicing it on a cutting board and serving.
What to Pair With
This delicious recipe makes it so easy to prepare juicy steak in a cast-iron skillet on the stovetop or in the oven. While the steak cooks, you’ll have time to prepare your favorite sides like green veggies, Mashed Potatoes, and Roasted Root Vegetables for a complete meal full of intense flavors.
How to Store
- Serve: Steak Recipe will only be good at room temperature for up to 2 hours.
- Store: Let the steak cool to room temperature, then seal it in an airtight container or wrap the steak in plastic wrap. The steak will stay good for 3-4 days in the fridge.
- Freeze: To freeze, keep it in a freezer-sized plastic bag. When you’re ready to eat the steak, let it defrost while still in the freezer-sized bag. Once it’s thawed, you can reheat the steak in the oven before serving.
Ideas to Serve
Along with just enjoying the rich steak taste as it is, you can also serve it up in steak tacos. Cut the meat into thin slices to make delicious fajitas. You could also make fajitas with skirt steak or cube steak. For more fajita fillings, cut thin strips of peppers and veggies to roast on a baking sheet while the steak rests. The steak fajitas will taste great with Homemade Chimichurri Sauce.
Variations
- Marinade liquids: You can replace the lemon juice in the Flank Steak Marinade with lime juice. You could also use beef broth in the steak recipe marinade. To make a red wine marinade, use red wine vinegar or a dry red wine.
- Steak seasonings: For some extra flavoring, add seasoning in an even layer to the steak before cooking. You could add ground coriander, red pepper, chili powder, dried oregano, onion powder, seasoned salt, kosher salt, or Cajun seasoning. Another flavor option is cooking the meat with some red onion. Dice the red onion before cooking it with the steak.
- Oil: If you don’t want to use vegetable oil, replace it in the steak marinade recipe with ⅓ cup olive oil or coconut oil.
- Cut of Beef: If you don’t have flank steak, you can use skirt steak. Skirt steak can also be tough, but the marinade will tenderize it.
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These photos were in a previous version of this post
Do you taste the sugar in this recipe? What happens if I leave the sugar out?
In most cases, we add sugar to the marinade. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin.