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This was delicious, got a beef shoulder, marinated for 24 hours, sliced thin and it was the bomb
Sorry, didnt like the flavour of the marinade at all. Hoping I can save the steak by rinsing. Some of it off and having it cold
Hi Laura, I’m sorry you didn’t have a good experience with this recipe! If the flavor is off with the marinade, I would suggest taste testing your olive oil. All oils, including olive oil, will go rancid over time. (In fact, it is recommended that you use up extra virgin olive oil within 2 months of opening the bottle.) So I would check to make sure your olive oil still tastes good.
My go-to marinade is similar but with sherry, peanut oil, soy sauce, garlic, and ginger. The sherry adds a wonderful flavor. I got this recipe years ago and I keep it on hand all summer to marinate flank steak, salmon and chicken. It also doubles as a stir fry sauce with a little cornstarch.
This was so flavorful! Cut the marinade in half for one pound meat. I scored the steak as I always do with flank and the marinade really penetrated the steak. Cooked to 140 for med rare. Perfect!
Yum yum yum!
Is there anything I can use to substitute for the red wine vinegar, or could I leave it out entirely. I know it brings acid to the dish, but I don’t have any. I do however, have rice wine vinegar, mirin, as well as apple cider vinegar.
Hi, Angie! Emma here, managing editor. I’d swap in another kind of vinegar here. I think rice wine vinegar or apple cider vinegar both sound like great options. Enjoy!
I made it tonight and it was a hit by all. I’ll make it again.
My grocery store didn’t have the flank steak so I made it with a Korean flanken steak. Absolutely excellent!
Phenomenal. So easy to make and so incredibly delicious and tender. We are in love with this recipe and the similar flank steak stir fry with asparagus and pepper recipe.
As usual, this site delivered an awesome recipe.
This is an awesome and repeatable recipe. The information about feeling the doneness of meat was worth the read. We love this recipe.
This is THE ONLY WAY I made flank/skirt steak! The one thing I started doing now instead of boiling the marinade after the meat has been soaking in it, I reserve half the liquid & pour it over the steak (& sautéed mushrooms) after it has been sliced & ready to serve. Seriously, this is the BEST marinade for this kind of steak…everyone I have ever made it for has absolutely loved it!!
This steak was so so delicious. I marinated for 24 hours. I didn’t change anything in the recipe. It was a big hit. Definitely will make again and again.
This has become my go to marinade for flank & flat iron steak. It’s delectable. Don’t skip scoring the steak. It gives the marinade more surface area to coat and, I think, helps it grill better.
Made this tonight with the horseradish sauce. Excellent!
Why would you put this under foil to rest? That just keeps the cooking process going. Let it rest uncovered and enjoy it medium rare. Otherwise, outstanding recipe!
Hi Lee, if you cut into meat right away without allowing it to rest, you’ll lose a lot of the meat juices. You can always pull the meat off earlier if you want it rarer, but resting it is a good idea if you want the juices to stay in the meat.
Lee didn’t say to skip the resting step, but if you cover during resting, the steak will continue to cook. Your steak may be more done than intended.
When I made this recipe I used flank steak AND pork steaks – marinated separately of course. They were both delicious, but I must say the pork absorbed the marinade better and was more flavorful. As sides we had Argentinian Black Bean Salad made with avocado, onion, tomato, feta cheese and chimichuri dressing. We also made grilled broccoli which is always a big hit with our family.Note: I really snazzed up the dressing with more vinegar, salt, hot pepper flakes and the juice of a lime. We liked it better. The next time I won’t mix the cheese and avocado, or the dressing, in with the rest of the salad ingredients, but will have those in separate dishes so they can be added at the table.
Made this for dinner tonight as written and it was wonderful. Thanks for making me look good tonight!! Received lots of compliments-
I made a version of this, but I used 1/2 cup Dale’s liquid seasoning, 1/4 cup honey and 1/4 cup veg. oil. I put it all in a Ziploc bag in the fridge overnight then let it come to room temp and sprinkled with Omaha steak seasoning before I grilled it. We like ours a little more than med-well and it was melt in your mouth tender and delicious! Dale’s is basically soy sauce with garlic and other seasoning so there’s no need to add more. I use an oven thermometer that [ can put in the steak and have the digital reading outside of the grill. At 85 degrees I flip it and cook until about 165-170 then rest on counter covered loosely with foil before cutting.
165-170 before resting is a seriously overcooked steak — I can’t believe it’s “melt in your mouth tender.” Either something is wrong with your thermometer, or you enjoy dry, chewy steak. Don’t be afraid of pink meat, people!
I have always made my flank steak on the stove top. I pre-slice then rub-in a mixture of salt, pepper, onion powder and garlic powder. Then I cook in butter. Always wonderful! Now I want to try this method and marinade. Pics look great!
Wow. Doesn’t this look tasty. I like to use a skirt steak because I find it has more flavor. I also like to use a chimichurri sauce to add color to the dish.Thanks for inspiring me to make this again.
Yes, very tasty piece of meat. One of my favorite. Flank steak, or skirt steak, is the best type of steak to use when making Philly steak and cheese. Add green peppers, onions and mushrooms, of course.
I always love a big juicy piece of meat! I love the marinade too. Perfect for summer barbecues.
This tastes exactly like what you’d want it to taste like! Really perfect. Thanks so much!
I’ve been making this marinade for a while and it’s THE BEST. Marinade as long as 24 hours and use jalapeño flakes instead of the black pepper for spicy steak. My “fancy” aunt said it’s better than any restaurant she’s ever had
This turned out amazing. The marinade is really something special. I recommend the overnight marinade instead of just a few hours.
This is a great recipe – I love spicy food so I added 1/4 cup Szechaun sauce to the marinade and it kicks the flavors up a notch – Absolutely delicious.
A lot of people think flank steak is too pricey and are surprised when I point out it’s ALL meat, no excess fat or bone just incredibly tender steak. My second favorite cut is a filet.
Simple and delicious. My family loved it!
Made this marinade and substituted molasses for the honey (only because I did not have any) and it was wonderful. I let it marinade for about 36hrs in a vacuum sealed marinade container and it was so flavorful! Great recipe!
Wow, I made this recipe tonight and my husband raved about it. Marinated all day in double Ziplock baggies in the fridge. It really tenderized the meat as well as adding fabulous flavor. Thanks for posting the recipe. Yum.
Oh my GOSH this recipe is so good! I made it last night – this is a keeper.
My children are very picky eaters and they love this recipe. I love it because it’s really easy to make and it’s delicious.
Hi Everyone,As a former chef, I would make elaborate marinade recipes for various cuts of pork, chicken and beef.At home the marinade for flank steak I use the most is very simple. I use undiluted 100% “Catalina” style salad dressing.The larger the steak the more time in the marinade.1# – 3# – 30 minutes3# – 5# – 45 ~ 60 minutes
I use Catalina dressing as a marinade for chicken all the time, but never thought about using it on beef. Guess I need a bigger bottle!
Your recipe was clear and concise and therefore delightful to follow. The marinade and grilling method suggested provided for a delicious taste for my flank steak. Thank you very much!
I marinade flank steak using the following proportions: 1/2 of the liquid is Dales low sodium marinade, 1/4 Worcester sauce, 1/4 Good Seasons italian salad dressing. Added to this is at least 10 cloves of garlic. I mash it and mix it all up in a little magic bullet food processed and marinade at least 90 minutes. Sear it foe a minute or two on as hot as I can get the grill and then let it coast on low heat till done. Let it rest for at least 10 minutes and then slice it super thin. I like to serve it over rice
I happened to be googling for a flank steak recipe and happened to come here. I must say this was perfect! The family enjoyed it so much that they were upset that it was all gone. 10 stars! I make it a habit to follow the recipe to the letter for the first time. This will be one of my favorites. Thank you very much! I hope your other recipes are just as great.
It really looks very tasty and delicious. But, sorry for asking something like that, what kind of meat is flank steak?
This was very tasty. And really good a few days later, cold, tossed in a salad.
fantastic – thank you for the recipy
this recipe looks very good…. but I have a problem with taking covering (this film of skin) off the meat….would love to see a teaching on how to do this. Thank you, Rosalie Snell Peoria Il
Yummy just right with charcoal !Flank steak is way above my budget where I live SO CA, ( ribeye is cheaper ) , but skirt steak fits in here and I think it has more flavor, and tell Mom she won’t have to score it.
My family also loves grilled & marinated flank steak. There are never any leftovers. As our winter was excessively harsh, it was impossible to dig out the grill from the 70″ of snow. So, I pulled out my George Foreman grill and cooked it on the countertop. It turned out great!
Delicious! I’ve made this several times now, and it’s a winner. Last night I only had 1 hour to marinate the meat and it was still fabulous. Thanks for the great (and easy) recipe.
We LOVE this recipe! Great to marinade & take camping, at home, wherever! Everyone we’ve made it for loves it too.
I made this for a large bbq and everyone loved it! I didn’t make any changes….perfect as is! Thanks!
This was the best steak I’ve ever had! Only change I made was to make cross-hatch score marks on the top and bottom of the steak, and cooked it 2 minutes per side on our Weber grill (which may run hot, but 4 minutes total worked well). Fabulous recipe!!
Our grill is currently out of order so I used the alternate cooking method suggested – large cast iron frying pan. I got it to medium-high before adding the marinated meat and tried it for three minutes on one side – too burnt due to the honey, I think. The so-called savory crust we were supposed to get is black. Recommend just broiling it in future if you can’t grill.
First time I have ever made Flank Steak, I cook almost every night for our family, I’m just not the biggest beef lover, neither is my son. This was incredibly easy…don’t know what took me so long…darned FEAR I tell ya. But I learned to beware using a cookie sheet if you do not have a broiler pan, I hope I don’t have to throw it out…anyway, I had to make myself stop eating it because it was SO good and best of all my 8 year old son (whom does NOT like steak LOVED IT TOO)..I will be making this again especially for a large crowd! I also only marinated for 1.5 hours and still so flavorful! Thank you
OMG this was soooo good!!!! While I was grilling the steak, I sauteed onions and peppers. Once they were cooked, I dumped in the left over marinade and cooked for a few more minutes. Served the steak and veggies with white rice. It was DELISH!!!!
I made this then forgot about it for 4 days in the fridge and wondered if I should cook it and because I’m a cheap bastard I did it was amazing and tender put another one in the fridge tonight think I will only leave it in for about 2 or 3 days yum :-)
Just put a flank steak in the fridge to thaw. This is one of my family’s favorites. Thank you for all the great recipes!!!
I’ve been making this flank steak recipe for years and it’s always fantastic and a big hit with guests. We serve it with mashed potatoes which is perfect for the sauce. Last week I got the idea to use the marinade to make beef jerky and it turned out to be some of the best we’ve ever had.
3 lbs of flank steak or london broil sliced very thin (it helps if you slighly freeze the meat first)
Make a double portion marinade
Combine meat and mariniade in a zip lock bag for 36-48 hours (I did 36)
Put in a dehydrator for 8-12 hours depending on your model.
I thought this recipe was delicious – the only change I made was that I used the remaining marinade to saute sliced baby bella mushrooms and topped the steak with them. My whole family loved it. I thought I would have the leftovers over salad the next day, but there were no leftovers!
We made this for our 4th of July barbecue tonight. I swapped out cider vinegar for the red wine vinegar, and used less soy sauce to cut the sodium. Cooked the marinade down and used as sauce for the meat, as well as the portabellas and baby bok choy also cooked on the grill. So, so good. Thanks, Elise!
I tried this marinade last night for some guests and they were totally WOW’d! The only thing I changed was adding a little more garlic. Next time I make a batch I am going to throw some boneless skinless chicken breast into the mix and see how it goes.
I just use Italian Dressing and a ziploc baggie. Just let it marinate 12 – 24 hours.
This was a big hit with my family. I had one nice size flank steak and my boys devoured it. No leftovers for lunch at work. I will definitely make this one again.
This was great! Thanks!
I’ve made this steak a few times and each time it comes out perfectly – I have to say its some of the best steak I’ve ever had! I also love the marinade and use it for stir frys…mix in some Mirin (Japanese rice wine) instead of red wine vinegar…its delicious!
Deliciously sweet and tasty! I grilled skewers of pineapple, peppers and onions, (brushed with the steak marinade) alongside the flank steak. The flavors were most complimentary. I cut the soy sauce in half to reduce the salt content, and it was perfectly salted anyway. Will definitely use this recipe again! Thanks!
Here is a great trick for flank steak..have the butcher put it through the tenderizer 2x’s…A great easy marinade is Dale’s..it also come in low salt…..it is kinda like a zip sauce..wonderful…I like to serve big beef steak tomatoes with buffalo matzerella cheese with balsamic, olive oil, basil leaves salt and pepper..then some yummy crusty bread……easy dinner…kids love the steak. enjoy
I made this exactly as shown, except with skirt steak, so I didn’t score it. Marinated overnight, followed the slicing directions and used it for fajitas. It was tender and had delicious flavor! I will try it on ribeye steak next to get a sort of a hawaiian steak.
Made this for a Memorial Day cookout–it was absolutely fabulous! Served with a mango/avocado salsa, it was perfect. Thanks for a great recipe!
This is an excellent recipe for all red meat, truly perfect the way it is! What a perfect combo of flavors. the key is tenderizing the meat. Flank/london broils are very tough meats so tenderize and marinade overnight as suggested ad it will come out far more tender than you could imagine! Absolutely my favorite marinade for which I have used dozens of times and it is always a hit! Bon Appetite!
Almost forgot..the other tip I have for preparing this sort of thing comes from my experiences at Dream Dinners. I prepare marinades in advance in ziploc bags, put my meat in the same ziploc bag, label & date it, and put it in the freezer. It will hold in the freezer for up to 3 months. When we want flank, I just pull out the frozen bag and defrost it overnight in the fridge. It marinates while defrosting.
This recipe is the best. I would not change a thing. Great on London Broil…served with grilled asparagus and baked potatoes
Man was this delicious. My husband grilled it then made quesadillas with it…so yummy! Thanks!
Sounds like a yummy recipe! Here is another fantastic, no-fail flank steak recipe that gets rave reviews from my guests:
Marinade:(I personally double the following marinade ingredients and look for the biggest flank steak possible so I can have steak sandwiches with the leftovers…if there are any):1/2 cup vegetable oil1/4 cup soy sauce (I use light soy sauce)1T A1 steak sauce1T Worcestershire saucea few minced garlic cloves
Slice your raw flank steak into thin slices against the grain and at an angle. Place raw steak slices into a gallon ziploc bag. Prepare marinade (wisk together well) and pour into ziploc bag. Seal ziploc – trying to get as much air out as possible. Place in refrigerator overnight. Turn bag over in the morning. Grill marinated steak strips over high heat – a minute or so on each side. (you can broil for a few minutes on each side if you don’t have a grill)
I have marinated for as little as 5-6 hours, but it is, hands down, MUCH better if you let the steak marinate 18-20 hours or so.
I made this just as the recipe said, but after turning the meat over I coated it with about 1/3 cup of brown sugar. This made a nice sweet glaze. It was great!
I absolutely love this marinade! How would I go about cooking the steak under the broiler?
I made this tonight and it was delicious. I used half olive oil and half toasted sesame oil. This one is a keeper for sure!
Made this as written in original recipe. Served with roasted potatoes and fresh green beans. My family really enjoyed this!
1 cup italian dressing10 shakes of soy sauce5 shakes of liquid smokenature seasoninggarlic salta sqeeze of lemon
Nothing useful to add, but I made this recipe tonight for family and it was really, really good. Very tender, juicy, wonderful flavor. Served it with some grilled polenta and salad. Thanks so much!
Hi Elise! I made the Hawaiian-style marinade Chris mentions in your comments–sorry, but two ingredients wins over six–and it was fantastic. Blogged about it, too ;)
I’m sorry to be a lone voice here, but I needed a quick flank steak recipe last week and I tried this. First of all, the meat did not tenderize at all (I marinated it for six hours), and second, the taste of the red wine vinegar overwhelmed everything else and not even my four sons would eat it (which is saying a lot)! I broiled the meat (medium rare) and sliced it very thin (1-2 mm) but it was like shoe-leather. I enjoy your site, but this really didn’t work for me.
Hmm. Don’t know what happened here. Did you slice it against the grain? That alone would have tenderized the cut. ~Elise
Made this the other night and it was really good. My husband and I loved the flavor. We broiled it, had it for dinner one night and then made steak salad for lunch the next day. Yum!
Awesome! Thanks for sharing!
Hello! I made a broiled version of this for a dinner party tonight with rave reviews! I changed a couple of things in the marinade: rice wine vinegar instead of red wine vinegar, brown sugar instead of honey, and added a little minced fresh ginger.
I broiled for about 6 minutes per side. While the meat was cooking, I boiled the marinade. Then I poured off some of the excess oil (it formed two layers after I boiled it) and added the drippings from the broiler pan and reduced it a little more. It turned out great! Thanks for the great recipe!
Wouldn’t you know that I have ever vinegar known to man in my pantry except red wine vinegar (sherry, white wine, balsamic, white balsamic, apple cider, champagne, etc.). What would you recommend using in lieu of the red wine vinegar so I don’t have to run to the store with a 5 month old in tow? Thanks!
I just made this on a Grill Pan, and it came out absolutely fantastic! I did however substitute the red wine vinegar for Balsamic Vinegar and put in Fresh Lime Juice… marinated it over night, and it was the best meat dish my husband has had!!! awesome recipe, thanks so much for sharing this!
We made this flank steak tonight and it was wonderful. Only change we made was adding about 1/4C orange juice to the marinade, otherwise, followed the recipe to the letter. While the meat was resting we grilled a variety of squashes. Great summer recipe!
I love flank steak. Try a Mole Rub.
2 TBSP brown sugar2 tsp each Cocoa powder, paprika, and Kosher Salt1 tsp ground cumin, garlic pwoder and black peper1/2 tsp ground cinnamon
Mix above ingredients together well. Take the flank steak and rub small handfuls all over….let stand for an hour.
Place steak on preheated grill high heat and grill to desired doneness and enjoy.
I’ve been using this tasty Ginger Flank Steak recipe for years and it’s become a family favorite.
1/2 cup oil1/4 cup soy sauce1/4 cup brown sugar2 garlic cloves, minced1 small onion, chopped2 Tbs. minced fresh ginger
Score the flank steak, marinate 12-24 hours, then grill.Enjoy.
I have been trying to improve my cooking,(I’m a baker), I tried this recipe and really enjoyed it. This is the second time I have tried cooking flank steak. I cooked it on the gas grill. The instructions for grilling are great.
is anything else possible to substitute beside red wine or whiskey or beer..?
The recipe calls for red wine vinegar. You can use cider vinegar instead. And you can use red wine, whiskey, beer, or even vodka in addition to the vinegar. Alcohol will help the marinade penetrate the meat. ~Elise
Made this for Mother’s Day – It was great.
I used this recipe for a class that I am taking currently. Everyone keeps asking for the recipe it came out so great. I would recommend this recipe for anyone whether it’s just a family meal or a special occasion. Just amazing and to my taste.
I made the marinated flank steak last night and did not even grilled it but broiled it in the oven until I thought it done – cannot remember how long – and it was still delicious. My husband loved it. Definitely a recipe I will be making again. Thank you.
This is by far the most delicious flank steak marinade I have ever tried…and I eat alot of flank steak. Thank you…this one’s a keeper!
This was a good one!! Primarily because while I often cook flank steak (and use a similar marinade for standard weeknight fare–ginger, honey, soy), I NEVER SCORED THE MEAT. Made a big old difference. Cheers to that one Elise. Thanks.
I make flank steak at least once a week. Its cheap and so easy to cook up. Lately I’ve been really lazy and don’t even bother with marinating it. I usually just throw a ton of GrillMates Montreal Steak Seasoning on it and let it sit while I’m cooking up the side dishes. It isn’t as tender but it takes no time at all, and is perfectly good to me when sliced super thin against the grain. If I have enough time, I usually marinate it in some soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, pressed garlic, and sesame oil. Another marinade that is fantastic is made with beer and limes, cumin, salt and pepper. It’s extremely tender this way and good with tex mex dishes. As others have mentioned, skirt steak is a good subsitute and my boyfriend likes it better due to the fattier content of the meat.
Flank steak is a staple at our house during grilling season and my choice when I want to feed beef to a crowd. My favorite recipe is Soy-Marinated Flank Steaks from the Food Network Kitchens, although I’m a sucker for any kind of yummy rub to try. I think what I like most about the soy-marinated recipe is that you can do a quick 1-hour marinade and still get good flavor, or go for the longer marinade if there’s time.
I will say that a quick cooking method has worked consistently well for me over time. I heat the grill very high, turn one side to medium-low, leave the other on high, and cook 6-7 minutes per side for medium rare. I also think good grill marks help elevate this piece of meat to the next level visually. There are some great recipes posted here, so I expect my family will be having a new flank steak recipe before this week is out. Their hearts will be broken I know.
I usually mix minced onion garlic and ginger, with soy sauce, rice vinegar, montreal steak seasoning salt, olive oil, and red pepper, black pepper and some brown sugar.
I always poke it all over, and then sprinkle it with tenderizer first, then marinate for however long I have.
This is my favorite flank steak marinade:
4-5 large garlic cloves, crushed1/4 cup freshly squeezed lime juice2 tsp salt1 tbsp chili powder1/2 tsp red pepper flakes1/2 cup red wine vinegar2 tbsp soy sauce1/4 cup fresh cilantro, chopped roughly
I normally marinate overnight and then grill the next day.
My family used to eat grilled flank steak once a week when I was growing up. A super tasty, couldn’t-be-easier marinade for Hawaiian Style flank steak is just mixing equal parts soy sauce and pineapple juice. That’s it. Let it marinade overnight and you’ve got a very tasty, cheap steak that’s properly tenderized by the acidity in the pineapple juice.
This flank steak marinade recipe rocks:
1/2 c. soy sauce3 Tbs. red wine vinegar2-4 cloves minced garlic1 1/2 c. orange marmalade1/2 tsp. red pepper flakes (chile piquin)
Seal in paper bag, marinate, grill and slice as you’ve explained.
Hope you enjoy, and thanks, Elise, for the best of the best food blogs.
I love to rub a flank steak with salt, pepper, red pepper flakes and cumin, then broil it and serve it with mango salsa. Simple and awesome.
Mother’s Flank Steak Marinade
1/2 cup Soy Sauce1/2 cup Olive Oil1/2 cup of good Whiskey2 small onions chopped finely2 cloves of garlic2 tbs of fresh ginger1 tps ground pepper1 tsp dry mustard1 tsp Cider or white vinegar. Marinate steak for 6-24 hours
I make a rub with 3-4 cloves of garlic (minced), a couple tablespoons of olive oil, kosher salt, and pepper. Let it sit for 6-8 hours and grill. My family loves it!
This is very simple and very tasty…not overpowering at all. Mix equal amounts of soy sauce and worchestershire sauce…1/2 cup each would do…and marinate the meat in a plastic bag for a few hours or overnight and char broil quickly to rare or med rare. Slice thinly on an angle.
My marinade (and I don’t really measure either) consists of the following ritual: Cut about two limes in half and rub/squeeze all over the surface of the meat. Salt and pepper the steak and place in a large zip lock type of bag. Squeeze any remaining lime juice over the meat. Add about 2-3 cloves of crushed garlic, one small, roughly chopped, white or spanish onion, and about 3-4 tablespoons of worcestershire sauce. Cover the meat with Corona beer (just my preference but I guess any beer will do). Let sit in the fridge for at least 2-3 hours before grilling. I always win my friend’s fajita cook-offs with this marinade!
My family loves flank steak or london broil. I marinate for 3-4 hours in the fridge with the juice of 1-2 lemons, cup of red wine, 1/4 cup low sodium wheat free tamari, 1/2 cup of pineapple juice, 2-3 chopped garlic cloves and pepper to taste. Grill to medium rare, let it sit for 10 minutes and then slice against the grain.
A family marinade recipe I like:1/4 cup soy sauce2/3 cup of Sherry1 cup pineapple juicepinch of salt & pepper1 clove garlicfor those that like the sweeter marinades.
My favorite is the Mark Bittman marinade that calls for lime juice, fish sauce, jalepenos, garlic and cilantro. It’s soooo good!
1/2cup oil1/2cup soy sauce1/2cup honey3Tbsp red wine vinegar2 cloves garlic2 green onions- chopped1 celery stalk – chopped1tsp pepper
Mix it all up, soak the flank steak overnight. Grill to medium rare, and let it rest for 10min. Cut on the bias, and let it melt in your mouth.. My family absolutely loves this recipe.
Our favorite marinade comes right from the Weber booklet; they call it “Marinade for Chicken” but I think it works better for steak. It calls for 1/2 cup of soy sauce and 1/4 cup each of vinegar (I use balsamic) and olive oil, plus some dried oregano, basil, and crushed garlic.
Also, if the flank steak is too expensive I’ll get skirt steak which is often a couple of dollars cheaper per pound. Marinated and sliced in the same way it turns out just as well, in fact my husband likes it better.
I never thought of boiling the excess marinade and using it for a dipping sauce but that’s a great idea!
I recently did something similar with skirt steak:http://verbatim.blogs.com/verbatim/2007/06/dinner_and_part.html
I’m a lover of all things spicy, so my favorite marinade is soy sauce, sliced scallions, chili paste with garlic, and a bit of water to thin it out. I don’t marinate for very long, maybe 2 hours. The thing that’s always hardest for me is to let the meat rest after cooking. That, and slicing thin across the grain, make all the difference.
I use oil, a little red wine vinegar, red wine, soy sauce, chopped garlic and dry oregano. I learned this from a friend and it tastes so good. I don’t measure the ingredients, just sort of dump it all in.
Like the addition of the oregano. It never ceases to amaze me just how much a little red wine vinegar adds to a recipe. My wife loves vinegar, she even uses it to clean our toilets and showers (3 bathrooms to clean….it’s ruining her life!!) And garlic. Garlic makes the world go round. Like how this steak is on the rare side, just the way I like it =)