This flank steak marinade recipe has been in our family for years. It's a quick, simple marinade that will keep your guests coming for more.
Ingredients
- (1 1/2-pound) flank steak, fat: 1 piece (trimmed)
- olive oil: 0.75 cup
- light brown sugar: 0.5 cup
- dry red wine: 0.5 cup
- soy sauce: 0.25 cup
- onion powder: 3 Tbsp
- honey: 3 Tbsp
- whole green onions: 3 piece (chopped)
- garlic: 4 clove
- garlic vinegar: 2 Tbsp
- ½ teaspoons ground ginger: 1 piece
- ½ teaspoons garlic powder: 1 piece
Metric Conversion
Stages of cooking
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Score flank steak by making shallow crisscross cuts on both sides.
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Place 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. Purée until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
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Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.
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Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
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Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
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Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
