Tender Marinated Flank Steak with a Flavorful Sauce

Alright, can I be honest? Flank steak intimidated me for a long time. It looked like a tough piece of meat that needed some secret, complicated magic to transform. But after a little trial and error, I cracked the code: a simple, effective marinade and a sauce that brings everything together beautifully. The best part? It’s tender, juicy, and bursting with flavor, without any fancy ingredients or hours of fuss. Plus, that rich, slightly tangy sauce? It’s like the steak’s perfect partner in crime, lifting every bite to the next level. Trust me, you’re going to want to make this your go-to when you crave steak night that’s impressive but totally doable.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes (plus 2+ hours marinating)
Cook Time: 10-12 minutes
Total Time: About 3 hours (including marinating)

Ingredients

For the Main Dish:

1.5 pounds flank steak
1/4 cup soy sauce
2 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
2 cloves garlic, minced
1 tbsp brown sugar
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional, for a little heat)

For the Sauce:

1/4 cup beef broth (or water)
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tsp honey
1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
Fresh cilantro or parsley for garnish (optional)

How I Make It

Step 1:

Start by making the marinade. In a bowl, whisk together soy sauce, olive oil, lime juice, minced garlic, brown sugar, cumin, black pepper, and red pepper flakes until the sugar dissolves. This mix is where the magic begins—it tenderizes and infuses the steak with vibrant, bold flavors.

Step 2:

Place your flank steak in a gallon-sized zip-top bag or a shallow dish and pour the marinade over it. Seal it tight and refrigerate for at least 2 hours, but ideally 4-6 hours or overnight. The longer the better for that melt-in-your-mouth effect.

Step 3:

When you’re ready to cook, preheat your grill or skillet to medium-high heat. Remove the steak from the marinade and pat it dry with paper towels—this helps get a nice sear instead of steaming.

Step 4:

Cook the steak for about 4-6 minutes per side (depending on thickness) for medium-rare. Resist the urge to flip a million times! Let it develop a deep, caramelized crust.

Step 5:

Transfer the steak to a cutting board and let it rest for 5-10 minutes. This step is crucial—resting lets the juices redistribute so your steak stays juicy when sliced.

Step 6:

While the steak rests, make the sauce. In a small saucepan, combine beef broth, balsamic vinegar, soy sauce, and honey and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes. Drizzle it over the sliced steak and garnish with fresh herbs if you like.

Variations & Tips

Try swapping lime juice for lemon juice for a brighter tang.
Add a splash of Worcestershire sauce to the marinade for extra depth.
Use the sauce as a dip or toss with grilled veggies for more flavor.
Not a fan of spice? Skip the crushed red pepper flakes or adjust to taste.
If you don’t have flank steak, skirt steak works beautifully, too.
Letting the steak sit at room temperature for 30 minutes before cooking helps it cook evenly.

How I Like to Serve It

I love serving this flank steak sliced thin over a bed of fluffy rice or buttery mashed potatoes. It also pairs perfectly with grilled seasonal veggies or a fresh, crunchy salad to balance the richness. Whether it’s a casual weeknight dinner or weekend BBQ, this dish always feels special.

Notes

Store leftover steak and sauce separately in airtight containers in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of water or broth to keep it juicy, instead of the microwave.

Closing: This tender marinated flank steak always hits the spot because it’s simple, flavorful, and juicy every single time—your new favorite for steak night, I promise!