Flank Steak – An Amazing Marinade

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As a Weight Watcher, I try to keep my daily food intake within my points range…. but sometimes, I just have to have a steak! I’m not a big red meat eater, so when I do indulge, it has to be something that I really, really enjoy. My favorite cut of beef is a flank steak, and I was given a secret marinade years ago by a former colleague of mine who is also a food connoisseur.

Back in the mid-2000’s, a colleague of mine from my days working for Seabourn Cruise Line was visiting me from Dallas. Of course, being a Texan, she knows a little about beef! She taught me a few tricks to cooking beef, including how to make a classic pan-seared filet mignon, French style in a cast iron skillet (recipe one day soon)…. but more importantly, was how to prepare the perfect flank steak and marinade.

OMG – it is so delicious, you’ll be licking the plate for all the remaining juices! And, the best part, it’s so simple.

I serve flank steak as a standalone meat with a variety of sides, including just veggies, or potatoes, and sometimes even an olive oil and pepper pasta dish. It’s delicious on salads, or in burritos, tacos or tortillas, as well as a variety of Asian dishes.

The key, in my opinion, is the temperature. I know many people like their beef overly cooked, but medium-rare is the bomb. A little pinkish-red brings out flavor so much better than a dried shoe-leather steak, but I digress. That’s up to you!

The first thing when making it is to score it with criss-cross cuts on both sides. Rub a few cloves or garlic in the scores and pour soy sauce on top. Not too much, otherwise it will be too salty.

Rub lots of freshly ground black pepper and squeeze a lemon over it all. Refrigerate it for at least 30 minutes. Remove the meat and allow to get warmed up to room temperature for about 10 minutes while you’re heating your grill or cast iron skillet up. Then sear it baby!

See the whole recipe below. Slice it thinly on an angle for wide, thin pieces.

I make zillions of salads so here I just added it to a salad with grilled romaine, corn, and veggies, and drizzled with a balsamic vinegar, olive oil and a touch of freshly squeezed lemon.  OUT OF THIS WORLD!

Give it a whirl and let me know what you think!

Flank Steak

A delicious marinade and recipe for flank steak.
Prep Time 10 mins
Cook Time 15 mins
Marinate in refrigerator 30 mins
Total Time 55 mins
Course Beef, Main Course
Cuisine American, Dinner, Lunch
Servings 4 servings


  • 1-2 Pound Flank Steak
  • 1/4 cup Soy sauce
  • 4 cloves Garlic Pressed
  • 1/2 Lemon (Juiced)
  • 1 tsp Freshly ground black pepper


  • Score flank steak on the diagonal, criss cross, both sides, with a sharp knife
  • Press 2 cloves of garlic into the scores on each side
  • Add fresh ground pepper to both sides
  • Juice the lemon onto both sides
  • Cover with wrap and refrigerate for at least 30 minutes.
  • Remove from refrigerator for at least 10 minutes before cooking. Preheat grill on high, or cast iron skillet if cooking inside. (Cast iron requires a bit of olive oil in the pan).
  • Cook on each side for at least 5 minutes before turning. It's delicious when there is a slight char to the meat.
  • Cook to desired temperature. Medium-rare is preferred with a slight pinkness to the meat.
  • Remove from heat and let rest for 5 minutes before slicing.
  • Cut the meat thinly on a slight angle. I find it's easy to slice the meat vertically (down the center) into 2 long pieces, especially if the steak is fairly wide. This way you can wrap any unused portions that aren't sliced, which prevents the meat from drying out when reheating it.
  • Serve on a salad, standalone with side, in tortilla... however you want!
Adam LapsevichFlank Steak – An Amazing Marinade

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