Marie Saba

From My Kitchen To Yours

Looking for the best steak marinade that is also quick and easy? You’ve come to the right place! With just five ingredients, this marinade comes together in less than five minutes. You can use it on any cut of meat, but our favorite is on flank steak.

Flank steak is affordable, versatile, and delicious. Although flank steak is often thought of as one of the tougher cuts of meat, as long as you marinate the steak and know how to cut it, flank steak can be wonderfully tender.

In this marinade, we use soy sauce (or a gluten free alternative) and Worcestershire to tenderize the meat and increase savoriness. The agave (or honey) balances the salt and improves browning while cooking. Minced garlic and chopped fresh rosemary release flavorful oils to add complexity and depth.

To cut the steak after cooking, you’ll want to cut it “against the grain.” In certain cuts of steak, like flank steak, visible muscle fibers point in one direction. Look for long lines stretching down the length of the steak. Those fibers are called the “grain” of the steak. Cutting “against the grain” means to cut perpendicular to the direction of the fibers, and will produce a more tender slice of steak.

Looking for some serving ideas? Try my easy lemon-dijon-chive butter, creamy horseradish sauce, or fresh chimichurri. All are perfect complements to the savory, beefy flavor of the best steak marinade ever.

Best Steak Marinade

Ingredients

¼ cup low sodium soy sauce (or gluten free alternative)
¼ cup Worcestershire sauce
2 Tablespoons agave (or honey)
1 Tablespoon chopped fresh rosemary
3 large garlic cloves, minced
½ teaspoon salt
Freshly ground pepper
1 (about 1.5 lbs.) flank steak

Instructions

In a large Ziplock bag, mix together soy sauce, Worcestershire, agave, rosemary, garlic, salt and pepper. Add steak, remove excess air, seal bag, and refrigerate for at least 2 hours and up to overnight.
Line a plate with paper towels. Remove steak from bag and place on plate with paper towels. Discard bag of marinade. Use paper towels to dry the steak. Season steak with a little salt and pepper (the marinade is already fairly salty, so you don’t need much).
GRILL: Prepare grill. Grill steak for 4-5 minutes per side, or until a thermometer inserted into the thickest part registers 130 F (for medium rare) . Transfer steak to plate and let stand 10 minutes. Slice steak across the grain into thin slices. Serve warm.
OVEN: Adjust an oven rack to the upper third of oven. Turn the broiler to high. Line a baking sheet with aluminum foil. Place the steak on the baking sheet and broil, turning once, 8-10 minutes, or until a thermometer inserted into the thickest part registers 130 F (for medium rare). Transfer steak to plate and let rest 10 minutes. Slice steak across the grain into thin slices. Serve warm.

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