Marinated Thin Sliced Flank Steak

Ingredients:

  • 1.5 lbs thin-sliced flank steak

For the Marinade:

  • ¼ cup olive oil
  • ¼ cup reduced-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (optional, for a little heat)
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ tsp ground coriander

Instructions:

  1. Make the Marinade
    In a medium bowl, whisk together all the ingredients for the marinade: olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, paprika, black pepper, red pepper flakes (if using), dried dill, oregano, rosemary, and ground coriander. This will create a balanced, tangy-sweet marinade with a hint of spice and herbaceous flavor.

  2. Reserve Marinade
    Set aside 2 tablespoons of the marinade to use for drizzling over the steak later.

  3. Marinate the Steak
    Place the thin-sliced flank steak in a resealable plastic bag or shallow dish. Pour the remaining marinade over the steak, seal the bag (or cover the dish), and massage the marinade into the steak to coat all the pieces. Refrigerate for 2 to 12 hours to let the flavors infuse the meat.

  4. Preheat the Grill
    When you're ready to cook, preheat your grill to medium-high heat (around 450°F). Make sure the grill grates are clean and lightly oiled to prevent sticking.

  5. Grill the Steak
    Remove the steak from the marinade, letting any excess liquid drip off. Place the steak on the grill and cook for about 5-6 minutes per side, or until the steak reaches your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.

  6. Rest the Steak
    Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This will help the juices redistribute and keep the steak tender.

  7. Slice and Serve
    After resting, slice the steak thinly against the grain or cut it into ½-inch cubes, depending on how you want to serve it. Drizzle with the reserved marinade for extra flavor.

  8. Enjoy
    Serve the marinated flank steak in wraps, salads, sandwiches, or with your favorite sides like grilled veggies, rice, or roasted potatoes.

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