Marinated Flank Steak


Remember how I was just singing the praises of marinades for weeknights? Well, allow me to introduce another (with one more to follow soon).

When it comes to steaks, I’m usually a pretty simple girl—salt and lots of freshly ground pepper, cooked just under medium rare. Nothing more, nothing less. I am more than okay eating flank steak the same way, but flank steak really does work well with marinades. It’s a leaner cut, so marinating it makes it really tender. And with a simple marinade like this one, it takes pretty much zero time to amp up the flavor.

This marinade is just a simple vinaigrette of sorts, with Worcestershire added. I love Worcestershire with beef and use it often in marinades and burgers. I’ve kept this marinade both incredibly simple to make and easy to memorize, since there is the same amount of each ingredient (also makes it easy to increase the recipe without doing math :)).

Marinated Flank Steak

3 thoughts on “Marinated Flank Steak

  1. I completely agree with your approach to steak: salt and a little pepper – they’re perfect on their own. But I’m going to try this marinade – you never steer me wrong!

  2. A simple marinade to help ‘soften’ the steak, giving it some zip yet leaving the steak flavor. That is the way to fix a piece of meat like this. Well done—-well don’t make steak well done. Laughing

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