I know "best" gets thrown around a lot in the recipe world—especially in the land of food blogs. But I'm convinced this really is the best marinade for flank steak. It combines sweet, salty and tart to tenderize the cut while bringing a deep caramelization and charred crust. With the help of a few key cooking techniques, this 3-ingredient marinade turns one of the cheapest cuts of beef into my most requested steak recipe.
I've made this flank steak marinade for casual barbecues, special birthdays and even private chef events. Across the board, the consensus is the same: despite being a cut that's known to be chewy and tough, this marinade makes it impossibly tender and juicy.
Why I love this recipe
- Good value for money: Don't let the cut deter you. This marinade takes a cheap cut of beef and makes it steakhouse worthy.
- Short ingredients list: Three ingredients. That's all you need to make this marinade.
- Flexible timeline: Marinate for as much time as your schedule allows. 3 hours is the sweet spot—but anything from 30 minutes to 12 hours will work.
A great steak isn't much without equally as delicious sides. My favourites are grilled corn and feta salad, kale Caesar and honey-mustard glazed potatoes.
Jump to:
Ingredients
The only three ingredients you need for this marinade are:
- balsamic vinegar
- pomegranate molasses
- salt
You can find the quantities in the recipe card below!
Instructions
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
- Step 1: Combine all marinade ingredients in a large Ziploc bag and marinate for 30 mins or up to 12 hours (3 hours is the sweet spot!)
- Step 2: Pat dry with paper towel and grill for 5 minutes per side. Let rest for 5 minutes before slicing.
- Step 3: Slice against the grain by positioning your knife at a 90° angle with the meat fibers.
- Step 4: Serve with your favourite Chimichurri and pomegranate seeds for a pop of colour and acidity.
Hint: Slice the beef against the grain for tender and juicy pieces.
Substitutions
Pomegranate molasses can be tricky to find depending on where you live. I've had the most luck at my local middle Eastern grocery store. That said, the following will work in a pinch:
- honey
- maple syrup
- agave
Just sway the above at a 1:1 ratio and follow the instructions as directed! You can also add dry thyme, chili flakes or fennel for a few different flavour variations.
Equipment
When it comes to cooking the steak I prefer using a grill heated to 450°F. Propane is my go-to but charcoal is also nice if you have the time, energy and resources. In a pinch you can also make this stove-top in a large cast iron pan.
The most important piece of equipment needed for cooking this steak, or any steak in general, is an instant-read thermometer. It eliminates any guess work, helping you nail the doneness every time.
Related
Looking for other recipes like this? Try these:
The BEST Flank Steak Marinade
Ingredients
Method
- In a large Ziploc bag add ⅓ cup balsamic vinegar, ⅓ cup pomegranate molasses and 2 teaspoon salt. Add 2lbs Flank steak and seal, removing as much air from the bag as possible in the process. Shake to evenly coat and transfer to the fridge to marinate for 30 minutes or up to 12 hours—3 hours is the sweet spot!
- Remove from fridge and pat with paper towel to remove excess marinade. Set aside and preheat grill to 450°F. Drip a clean paper towel in neutral oil and, using tongs, rub it over the grill grates to prevent sticking.
- When the grill is preheated, place the steak on the hottest section (see note). Close the lid and cook for 5-8 minutes, or until a dark, caramelized crust forms. Flip, close the lid again, and continue cooking until an instant-read thermometer placed in the centre of the steak reads 130-135°F, about 5-8 more minutes. Remove and let rest for another 5 minutes.
- Slice the steak against the grain (see note) into ½-inch thick pieces and serve with your favourite chimichurri and pomegranate seeds.
Leave a Reply