Marinated Flank Steak Recipe

Outstanding...ignore everyones "I did this and I did that...blah..blah...blah". If they are so talented...why dont they post it as an original instead of riding someone elses idea? This is great as recipe in its original form.

Fajita meat was my target. My alterations to the recipe were; using balsamic vinegar in place of the red wine vinegar, using a grainy-type mustard (I used Beaver Deli Mustard) in place of dijon and then low sodium soy sauce. Everything went into a ziploc bag, then into the refrigerator for 8 hours. The flavor of the thinly sliced steak FAR exceeded my expectation. The feedback I got from my family was, "Mmm mm MMMM" and "mmM mMmmm MMmmMM!". I think that means its a keeper, thanks Connie for a fantastic addition to my recipe collection.

I cooked this in my broiler for 8 mins. on each side, basting occasionally with marinade. It was medium rare and quite good. Nice way to tenderize a tougher piece of meat.

I tried this recipe last night, and it completely exceeded my expectations. It was so easy to make, and the flavors were absolutely delicious. My whole family loved it, and there were no leftovers! I’ll definitely be adding this to my regular rotation.

I followed this recipe exactly except added 1/2 t. dried basil and scored the steak both ways on the diagonal. Let it stand over night and cooked it on the grill--DELICIOUS. A dead ringer for my Mom's recipe! Worth every star.

I thought this marinade was wonderful! I used balsamic vinegar simply because I like the tangy taste of it, and added crushed red pepper flakes for some heat. I followed the rest of the recipe as listed. I marinaded the steak for 24 hours. Grilled about 8 minutes each side. I let the meat rest on the counter for 15 minutes before thinly slicing. While the meat was resting, I put the marinade on the stove and slow boiled it for about 5 minutes. Once the meat was sliced, I poured the marinade over the top. I served the flank steak on a toasted hoagie bun with a mound of sauteed onions, and a garden salad on the side. Absolutely delish! Thank you for a great recipe.

I had not cooked a flank steak for years...and this spawned my desire to do it again. I followed the recipe pretty close (adding liquid smoke to the marinade from habit). I also always use a foil pouch with dampened hickory chips to enhance the smoked flavor on the grill. I use a similar marinade for cooking deer or other game..the red wine vinegar acts as a tenderizer along with the lemon juice and removes most of the 'game' taste from meat. I like to use a vacuum seal bag to force the mixture into all of the meat if only in the marinade for several hours. Anyway the recipe is great. Leftovers made for many delicious lunch combos that week.

Too much oil for me, I had found a recipe that used broth that was awesome. Overall this was ok simple, basic recipe. I switched mine a bit added a1 and some ketchup among other little adjustments it came out great. We grilled it and everyone was happy.

Amazing! Juicy and flavorful steak. Your guests will ask what you used for marinade. I used skirt steak instead of flank -- grill for 3 minutes per side on high then let stand under foil for 5 minutes. Substituted hot sauce due to Worcestershire allergy.

My wife said it was the best thing I ever made after 28 years of marriage. Cooked medium rare on the grill sliced thin and made a mushroom gravy with the marinade. Sautéed some mushrooms in butter, stirred in some flour and then added marinade while stirring until thickened. She was licking the plate.

I made slight change. Instead of veg oil I use olive oil. Instead of 1/3 cup of soy sauce I used 1/4 and made up the difference with smoked Worcestershire sauce and table spoon and half. Used little extra garlic using garlic press and doubled the pepper, fresh medium ground. I tripled everything for three flanks. 10 people 6 adults and 4 kids. No left-overs.

Marinated for 6 hours but didn't feel it gave a lot of flavor. Followed recipe exactly.

I've used this recipe for several years and simply love it. To give you an idea of how long I have used this recipe, when I started, flank steak sold for $1.99 a pound and today it sold for $14.99 a pound. Wow, that's how good this recipe is.

My son-in-law made this last night for dinner. We all agreed that it was wonderful

the best flank steak I've ever had!!!

Replaced the red wine vinegar with apple cider vinegar which I preferred the fished flavor more.

Recipe looked good however not worth it in my opinion. Although flavor has a good taste it is very light, soy sticks out. The marinade did not tenderize the flank steak very much. There are better combinations of these ingredients out there that make a tastier and more tender meat.

WOW, delicious! And easy! Ran out of balsamic for this round so used red wine vinegar, nothing fancy, and soooooo good!!!!!!

I personally am a steak lover and this is no exception, this is great

Beef flank is a versatile cut of meat, perfect for grilling, marinating, or stir-frying. Its rich flavor and tender texture make it ideal for fajitas or roasted dishes. Enjoy!