Flavorful Juicy Flank Steak

This flank steak recipe transforms an affordable cut into a mouthwatering meal that's incredibly tender and packed with flavor. The secret lies in a vibrant citrus marinade that breaks down the muscle fibers for a juicy, succulent result every time.

I discovered this marinade technique during a summer when I was determined to master grilling tougher cuts of meat. After dozens of experiments, this version became my go-to for impressing guests without breaking the bank.

Ingredients

• Flank steak: Select a piece with even thickness and visible marbling for best results
• Olive oil: Creates the foundation for the marinade and helps the flavors penetrate the meat
• Fresh lime juice: The acidity tenderizes the meat naturally, brighter than bottled juice
• Fresh orange juice: Adds sweetness to balance the acidity while further tenderizing
• Red wine vinegar: Provides depth and additional acidity for perfect flavor
• Brown sugar: Optional but recommended for caramelization and balancing acidic notes
• Minced garlic: Fresh is best for maximum flavor impact
• Salt: Enhances all other flavors and helps the meat retain moisture
• Worcestershire sauce: Umami boost that complements beef perfectly
• BBQ sauce: Optional finishing touch that adds caramelization and flavor complexity

Step-by-Step Instructions

Prepare the steak:

Cut the flank steak into thin fillets against the grain to maximize tenderness. Place them in a large ziplock bag, ensuring there's enough room for the marinade to surround all pieces evenly.

Create the marinade:

Combine olive oil, freshly squeezed lime juice, orange juice, red wine vinegar, brown sugar, minced garlic, salt, and Worcestershire sauce in a bowl. Whisk thoroughly until the salt dissolves and ingredients are fully incorporated. The marinade should look slightly emulsified with a rich amber color.

Marinate the meat:

Pour the prepared marinade over the flank steak in the ziplock bag. Seal tightly, removing as much air as possible. Gently massage the bag to ensure every piece is completely coated. Refrigerate for at least 2 hours, though overnight delivers the most tender results as the citrus acids have more time to break down tough muscle fibers.

Prepare for grilling:

Preheat your grill to high heat, around 450-500°F. Clean and oil the grates thoroughly to prevent sticking. Remove the meat from refrigeration about 20 minutes before grilling to take the chill off.

Grill with precision:

Using tongs, place the marinated steak on the hot grill. Discard the used marinade. Brush the top side with BBQ sauce if using. Allow to cook undisturbed for 5-10 minutes depending on thickness. Flip once and brush the second side with BBQ sauce. Continue grilling for another 5-10 minutes.

Check doneness and rest:

Test for your preferred doneness using a meat thermometer. For medium-rare, aim for 135°F internal temperature. Remove from heat, brush with additional BBQ sauce if desired, and let rest for 5 minutes before slicing to allow juices to redistribute.

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The Worcestershire sauce is my secret weapon in this recipe. My grandfather, a butcher for 40 years, taught me that this ingredient creates a depth of flavor that perfectly complements beef. Every time I make this recipe, I'm reminded of summer evenings on his patio, watching him work his magic on the grill.

Perfect Timing Matters

The marinade contains acidic ingredients that tenderize the meat, but there is such a thing as too much marinating. Beyond 24 hours, the acids can actually start breaking down the meat too much, resulting in a mushy texture rather than tender. For ideal results, aim for 8-12 hours of marination time, which allows the flavors to penetrate deeply without compromising the meat's texture.

Serving Suggestions

This versatile flank steak shines in multiple presentations. Slice it thinly against the grain and serve it as the star protein in street tacos with quick-pickled onions and cilantro. For a hearty dinner, pair larger slices with roasted vegetables and chimichurri sauce. It also makes an excellent protein addition to salads, particularly with arugula, blue cheese, and a light vinaigrette. For a crowd-pleasing appetizer, slice very thin and serve on crostini with horseradish cream.

Mastering the Temperature

Flank steak reaches its peak tenderness when cooked to medium-rare or, at most, medium doneness. For medium-rare, remove the steak from the grill when the internal temperature reaches 135°F, as it will continue cooking slightly during the resting period. For medium, aim for 145°F. Cooking beyond these temperatures significantly toughens the meat, counteracting all the tenderizing benefits of your marinade. If serving guests with varying preferences, consider cooking to medium-rare and then briefly returning well-done portions to the grill after slicing.

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Master this marinade and flank steak might just become your new favorite go-to recipe for every occasion.

Frequently Asked Questions

→ How long should I marinate the flank steak?

For best results, marinate the flank steak for at least 2 hours and up to 24 hours. Longer marinating times allow the citrus juices and seasonings to tenderize and flavor the meat more deeply.

→ What temperature should my grill be for cooking flank steak?

Preheat your grill to very hot (around 450-500°F). The high heat helps sear the outside of the steak quickly, locking in juices while creating a flavorful crust.

→ How do I know when my flank steak is done?

For medium-rare, cook flank steak for about 5-7 minutes per side. For medium to medium-well, cook for 8-10 minutes per side. The internal temperature should read 130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well.

→ Should I let the flank steak rest before cutting?

Yes, allow the flank steak to rest for 5-10 minutes after removing from the grill. This allows juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

→ How should I slice flank steak?

Always slice flank steak against (perpendicular to) the grain. This cuts through the muscle fibers, making each bite more tender. Thin slices at a slight angle work best.

→ Can I use this marinade for other cuts of meat?

Absolutely! This citrus marinade works beautifully with skirt steak, sirloin, chicken breasts, or even pork tenderloin. Adjust marinating times accordingly (less time for more tender cuts).