Go Back
–+ servings
Flank Steak Marinade
Print Recipe

Flank Steak Marinade

This flavorful flank steak marinade combines red wine vinegar, soy sauce, Worcestershire, and Dijon mustard with a touch of heat from cayenne pepper. It tenderizes and infuses the meat with savory depth, making it ideal for grilling flank steak or pork chops.
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Appetizer, Condiment, Dinner, Main Course
Cuisine: American, French, Mediterranean
Keyword: flank steak marinade, grilled, marinade, quick, Savory
Servings: 4 people
Calories: 276kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Mixing bowl For combining all marinade ingredients
  • 1 Whisk or fork To blend the oil and other liquids evenly

Ingredients

  • 3 tablespoons red wine vinegar
  • 5 tablespoons dark soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 lemon juiced
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper powder
  • 1/2 cup olive oil
  • 2 teaspoons garlic minced
  • 1/2 teaspoon ground black pepper
US Customary - Metric

Instructions

  • Combine the vinegar, soy sauce, Worcestershire sauce, and lemon juice in a bowl. Stir to combine.
    3 tablespoons red wine vinegar, 5 tablespoons dark soy sauce, 2 tablespoons Worcestershire sauce, 1 lemon
  • Add the Dijon mustard, paprika, cayenne pepper powder, olive oil, garlic, and ground black pepper. Mix well until all the ingredients are fully blended.
    1 1/2 tablespoons Dijon mustard, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper powder, 1/2 cup olive oil, 2 teaspoons garlic, 1/2 teaspoon ground black pepper
  • Pour the flank steak marinade mixture over flank steaks. This can also be used as a marinade for other steak cuts for grilling. Share and enjoy!

Notes

Marinating time – For best results, marinate the meat for at least 6 hours to allow the flavors to fully penetrate.
Versatile use – This marinade also works well with pork chops, skirt steak, and other cuts for grilling.
Make ahead – Prepare the marinade up to 3 days in advance and store it in an airtight container in the refrigerator.
Oil substitution – Olive oil or avocado oil can replace canola oil for a slightly different flavor profile.

Nutrition

Calories: 276kcal | Carbohydrates: 7g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1432mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg