All you need is 5 simple ingredients for the easiest and BEST Marinated Flank Steak recipe.  Don’t miss all my tips for how to grill steak!

Looking for more grilling recipes? Try our Marinated Steak Kebabs or our Cedar Plank Salmon!

Marinated Flank Steak on a cutting board, with part of the steak cut into thin slices.

This Flank Steak recipe comes from my mom, who perfected it over the decades and it’s been a regular staple on our Sunday dinner table for as long as I can remember! I love that you can prep it ahead of time, the ingredients are ones I always have on hand, and the taste is incomparable! Flanks steak cooks really quickly, and the marinade only takes 5 minutes to make, so it’s one of the easiest things you can make, and perfect for impressing guests!

How to make Marinated Flank Steak:

  • Make flank steak marinade: Add oil, soy sauce, peach juice, minced onion and parsley to a large Ziplock bag, or container. Add the steak and marinate for 3-6 hours.
Flank Steak and steak marinade in a ziplock bag.
  • Grill on high heat for 3-4 minutes per side, or to desired doneness. Consult steak doneness chart below, for temperature guideline.
    • TIP: Flank steak is such a thin cut of meat that you want to be able to sear the outside of the meat, without overcooking the inside. Make sure the grill is hot before placing meat on it. Also, keep in mind the steak will continue to cook as it rests, off the grill.
  • Rest the steak on a cutting board covered in tinfoil for 5-10 minutes.
    • Tip: Resting meat after grilling allows the juices to settle, making it juicier and more tender.
  • Slice meat across the grain, at a diagonal, in VERY THIN slices.
    • Tip: Notice the directional lines in the meat grain and slice perpendicular to them. If you cut along the grain, the meat will be tougher and chewier to eat.
Marinated flank steak being cut into thin slices on a cutting board..

Steak Temperature and Doneness Guide:

If you are going to go to the effort to prepare a delicious steak, then it’s extra important that you cook it well. Use this chart to help you determine how long to cook steak. Don’t miss my other tips for grilling steak.

A chart with temperatures to cook steak and steak doneness guidelines

Recipe Variations:

  • Marinated Flank Steak Fajitas: Slice a couple bell peppers and an onion and season with salt and pepper. Cook on a very hot skillet or grill pan with oil for a few minutes. Serve flank steak and grilled vegetables in a warm flour tortilla topped with Pico de Gallo, guacamole, sour cream, and garnish with cilantro.
  • Marinated Flank Steak Tacos: Serve flank steak in a warm corn tortilla topped with Pico de Gallo or 5 minute salsa, avocado, and other favorite toppings.
  • Steak Salad: Serve on a bed of greens, with red onion, avocado, cherry tomato, cucumber, grilled corn, gorgonzola or bleu cheese.
A plate with a few slices of grilled flanks steak, and a side salad.

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Recipe

Prep 5 mins
Cook 8 mins
Total 13 mins
Add to Meal Plan

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Ingredients
 
 

  • 1 cup oil (vegetable or canola oil)
  • 1 cup low-sodium soy sauce
  • 1 cup peach juice or peach nectar*
  • 2 Tablespoons dried minced onion
  • 2 Tablespoons dried parsley flakes
  • 1 flank steak

Instructions
 

  • Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag. 
  • Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.
  • Remove the bag from the fridge about 15 minutes before grilling. 
  • Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill. 
  • Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, depending on how well done you like your steak. I don’t use a meat thermometer, but if you do, a general guideline is 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
  • Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes. 
  • Cut the meat across the grain, at a diagonal, in VERY THIN slices (almost “paper thin”). ENJOY!

Notes

Peach Juice: White grape juice, pear juice, apple juice. You could even use one (14 oz) can of sliced peaches and puree the entire can–peaches, juice and all.
Variations:
  • Marinated Flank Steak Fajitas: Slice a couple bell peppers and an onion and season with salt and pepper. Cook on a very hot skillet or grill pan with oil for a few minutes. Serve flank steak and grilled vegetables in a warm flour tortilla topped with Pico de Gallo, guacamole, sour cream, and garnish with cilantro.
  • Marinated Flank Steak Tacos: Serve flank steak in a warm corn tortilla topped with Pico de Gallo or 5 minute salsa, avocado, and other favorite toppings.
  • Steak Salad: Serve on a bed of greens, with red onion, avocado, cherry tomato, cucumber, grilled corn, gorgonzola or bleu cheese.

Nutrition

Calories: 159kcalCarbohydrates: 11gProtein: 13gFat: 6gSaturated Fat: 1gCholesterol: 27mgSodium: 1727mgPotassium: 394mgSugar: 5gVitamin A: 110IUVitamin C: 27.1mgCalcium: 36mgIron: 2mg

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I originally shared this recipe June 2017. Updated June 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. This was really good. The marinade will be a go to for other meats. I had more char than the picture shows but I tend to like a good crust for meats.

  2. I live in an apartment and we don’t have a grill. Would putting it in the broiler work? If so, any recommendations?

    1. Yes, broiler should work. Heat broiler as hot as possible. When first side is
      browned and broiling turn steak and repeat. Watch carefully to not over cook, similar to grill.

  3. This sounds amazing! Question, how much fat should there be on a skirt steak? I bought one from a real butcher/meat counter and its beautiful, but it has a big slab of fat on one half of the meat. Do I ignore it or do I trim it?

  4. 5 stars
    Made this marinade exactly as directed and it rocked!!!!! I’ve never tasted better skirt steak. The meat was tender, not tough or even slightly chewy. Tasted AMAZING!

    1. The average Flank Steak is about 1.7-2.5 lbs., which should feed 5 adults. Especially when sliced thinly against the grain.

  5. This recipe is delicious! We had left over flank steak for several meals and it was as tasty and tender as when it came off the grill.

  6. 5 stars
    Can’t wait to try, someone asked about overnight marinating. I’m not a fan of that with the soy sauce it can be tough, its the salt base. Morning to Dinner is perfect! Thank you for sharing recipe, I’ll be making this weekend.

    1. I wouldn’t suggest pressure cooking it. Sorry. This type of steak just cooks so quickly and really tastes best grilled.

  7. 5 stars
    I had seen that you posted this on social media and decided to make it for my husband for Father’s Day. Usually, he’s the one grilling but I insisted. He said that was one of the best steaks he’s ever had (It was honestly because I followed your recipe exactly!) I know we will be making it again soon. Thanks!

  8. 5 stars
    Followed the recipe exactly, using apple juice instead of peach nectar. It was a hit!! Got compliments from everyone over for a bbq and even my husband is not a fan of steak and absolutely loved this recipe, turned out perfect. Your site is a staple for me and I’ve tried a ton of dishes and they’ve always been great. Thanks so much!