This marinated flank steak recipe is a perfect choice for a flavorful and tender main dish. The combination of soy sauce, olive oil, and red wine vinegar creates a savory marinade that infuses the steak with rich flavors. Whether you're hosting a barbecue or preparing a special dinner, this recipe is sure to impress.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up flank steak if it's not something you usually have on hand. Additionally, red wine vinegar might not be a regular item in your kitchen, but it adds a unique tangy flavor to the marinade that is worth seeking out.

Ingredients for Marinated Flank Steak Recipe
Soy sauce: A salty and savory liquid made from fermented soybeans, essential for adding depth of flavor to the marinade.
Olive oil: A rich, fruity oil that helps to tenderize the meat and adds a smooth texture to the marinade.
Red wine vinegar: A tangy vinegar made from red wine, which adds acidity and brightness to the marinade.
Garlic: Fresh cloves that are minced to release their pungent, aromatic flavor.
Oregano: A dried herb that brings a warm, slightly bitter taste to the marinade.
Black pepper: Ground spice that adds a sharp, pungent heat to the marinade.
Flank steak: A lean cut of beef that is perfect for marinating and grilling, known for its rich flavor and slightly chewy texture.
Technique Tip for This Recipe
When marinating the flank steak, make sure to massage the marinade into the meat through the resealable plastic bag. This helps to ensure that the flavors penetrate deeply. Additionally, for even more flavor, you can score the surface of the steak lightly with a knife before marinating. This allows the soy sauce, olive oil, and other ingredients to seep into the meat more effectively.
Suggested Side Dishes
Alternative Ingredients
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for marinades.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, which works well in marinades.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the marinade.
dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor that can replace oregano in marinades.
black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.
flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor, making it a good alternative for grilling and marinating.
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How to Store / Freeze Your Flank Steak
To store your marinated flank steak, place it in an airtight container or resealable plastic bag. Ensure that the container is tightly sealed to prevent any air from getting in, which can cause the meat to dry out.
If you plan to consume the steak within a few days, keep it in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.
For longer storage, freezing is an excellent option. Lay the marinated steak flat in a resealable plastic bag, removing as much air as possible before sealing. This helps to prevent freezer burn and maintain the quality of the meat.
If you want to freeze the steak for an extended period, consider using a vacuum sealer. This method removes all the air from the packaging, ensuring the meat stays fresh for up to 6 months.
When you're ready to cook the frozen steak, transfer it to the refrigerator to thaw. This slow thawing process helps to maintain the texture and flavor of the meat. Allow at least 24 hours for the steak to thaw completely.
If you're in a hurry, you can use the cold water method to thaw the steak. Place the sealed bag in a bowl of cold water, changing the water every 30 minutes. The steak should be ready to cook in about 1-2 hours.
Once thawed, cook the steak as per the original recipe instructions. Remember to discard any leftover marinade that has been in contact with raw meat to avoid any risk of contamination.
If you have leftover cooked flank steak, store it in an airtight container in the refrigerator. It will remain good for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat.
For freezing cooked steak, wrap it tightly in aluminum foil or plastic wrap, then place it in a resealable plastic bag. Label with the date and freeze for up to 3 months. Thaw in the refrigerator before reheating.
How to Reheat Leftovers
Oven Method
- Preheat your oven to 250°F (120°C).
- Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture.
- Heat for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C) for medium-rare.
- Let it rest for a few minutes before slicing against the grain.
Stovetop Method
- Heat a skillet over medium heat and add a splash of olive oil.
- Once the skillet is hot, add the flank steak and cover it with a lid.
- Cook for about 2-3 minutes on each side, or until warmed through.
- Let it rest for a couple of minutes before slicing.
Microwave Method
- Place the flank steak on a microwave-safe plate.
- Cover it with a damp paper towel to prevent it from drying out.
- Microwave on medium power for 1-2 minutes, checking every 30 seconds to ensure it doesn’t overcook.
- Let it rest for a minute before slicing.
Sous Vide Method
- Preheat your sous vide machine to 130°F (54°C).
- Place the flank steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
- Submerge the bag in the water bath and heat for about 45 minutes.
- Remove from the bag, pat dry, and quickly sear in a hot skillet with olive oil for about 1 minute per side for a perfect finish.
Air Fryer Method
- Preheat your air fryer to 350°F (175°C).
- Place the flank steak in the air fryer basket.
- Heat for about 3-5 minutes, flipping halfway through, until warmed through.
- Let it rest for a couple of minutes before slicing.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine the marinade ingredients thoroughly.
Resealable plastic bag: Used to marinate the flank steak, ensuring it is evenly coated and can be stored in the refrigerator without leaking.
Grill: A cooking device used to cook the steak at medium-high heat, giving it a delicious char and smoky flavor.
Tongs: Essential for flipping the steak on the grill without piercing it, which helps retain the juices.
Meat thermometer: Useful for checking the internal temperature of the steak to ensure it reaches your desired level of doneness.
Cutting board: A sturdy surface to let the steak rest and to slice it against the grain.
Chef's knife: A sharp knife used to slice the steak thinly and evenly for serving.
How to Save Time on This Recipe
Prepare the marinade in advance: Mix the soy sauce, olive oil, red wine vinegar, garlic, oregano, and black pepper the night before to save time on the day of cooking.
Use a resealable bag: Marinate the flank steak in a resealable plastic bag for easy cleanup and even coating.
Preheat the grill: While the steak is marinating, preheat your grill to medium-high heat to save time when you're ready to cook.
Slice against the grain: After grilling, let the steak rest and then slice it against the grain for tender pieces, saving time on chewing.

Marinated Flank Steak Recipe
Ingredients
Marinade
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1.5 lbs flank steak
Instructions
- In a mixing bowl, combine soy sauce, olive oil, red wine vinegar, garlic, oregano, and black pepper.
- Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and discard the marinade. Grill the steak for about 5 minutes per side, or until it reaches your desired level of doneness.
- Let the steak rest for 5 minutes before slicing against the grain. Serve and enjoy!
Nutritional Value
Keywords
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