Marinated Flank Steak

Name: Marinated Flank Steak
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1½ pounds flank steak; ¼ cup low-sodium soy sauce; 2 tablespoons pomegranate molasses (or balsamic glaze); 2 tablespoons olive oil (or avocado oil); 1/2 tablespoon Dijon mustard; 1/2 tablespoon Worcestershire sauce; 2 garlic cloves (minced); 1 tablespoon orange zest; 1/2 medium orange (juiced); 1 teaspoon ground ginger ( or 1-inch knob ginger, grated); 1 teaspoon crushed red pepper flakes (or to taste); 1 teaspoon smoked paprika; Garnish with pomegranate seeds

By Rena Awada, nutritionally reviewed by Ella Davar RD

No ratings yet

Nov 25, 2025

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This marinated flank steak is all about big flavor with very little effort. The garlic, herbs, and pomegranate molasses soak into the meat, giving you a tender, juicy steak that works just as well for a casual weeknight as it does for the holidays.

an oval white plate with sliced steak in a brown marinade.

If you prefer steaks over other types of meat, then you will love this tender and juicy marinated steak. The mix of garlic, herbs, and pomegranate molasses brings a rich, tangy flavor that keeps the meat tender and juicy every time.

I love serving this steak for a weeknight dinner with this mushroom spinach orzo or these instant pot mashed potatoes. You can also serve with any of these side dishes because they just work well with anything.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

10 mins

Ingredients needed

Flank steak: You can use any other cuts of steak, like Skirt steak, hanger steak, or flat-iron steak.

For marinade:

low-sodium soy sauce: or you can use coconut aminos.
Pomegranate molasses (or balsamic glaze): I love pomegranate molasses, and you can find it at many stores now, like Walmart and Meijer’s. You can also find it on Amazon. They taste so good with steaks and in salad dressings.
Olive oil: or you can use avocado oil
Dijon mustard: Yellow mustard or honey Dijon will work too.
Worcestershire sauce: This adds a great flavor, and I highly recommend it if you have it. If not, then use A1 or steak sauce.
Garlic cloves: Fresh makes a difference if you can use it rather than garlic powder.
Orange: You will need the juice of half the orange and the zest. Gives a great taste to the marinade.
Ground fresh ginger or 1-inch knob of ginger, grated
Crushed red pepper flakes: Can be an optional add-on.
Smoked paprika: If you do not have smoked paprika, use normal paprika.
OPTIONAL: garnish with pomegranate seeds

How to make marinated flank steak

Mix all ingredients for the marinade in a bowl or blender until emulsified.

Place the steak in a zip-top bag or a shallow dish and pour the marinade over. I like to reserve 1/4 of the marinade for drizzling after cooking.

process shot to make the marinated for the steak and pour it over the steak.

Marinate for at least 1 hour at room temperature for a quick flavor. Or, even better, refrigerate it overnight. Remove the steak from the fridge at least 30 minutes before cooking to bring it to room temperature.

Pat the steak dry before grilling or searing to enhance the browning. Discard the marinade you had the meat in.

process shot to cooking the marinated steak in a skillet.

Heat a grill pan over medium-high heat and grill the steak for about 5 minutes per side, or to your liking.

Rest the steak for 5–10 minutes, then slice it and drizzle over the reserved 1/4 of the marinade. Garnish with fresh pomegranate seeds, if desired.

marinated steak on a plate topped with pomegranate arils.

Notes and Tips

Don’t skip the marinate. I recommend giving it at least 2 hours to marinate in the fridge, or if you can do it overnight, even better. It really helps the flavors soak in and tenderize the meat.
Use a cast-iron skillet if you have one!
Make sure you slice the steak against the grain. This is the key to getting tender bites.
Let the steak rest. After cooking the steak, I like to let it sit for five to ten minutes. It keeps the juices in the meat instead of spilling onto the cutting board.
Don’t overcook the steak. Flank steak is best at medium-rare or at least medium. It gets tough if it goes much further. Otherwise, I suggest you use different cuts you usually cook and prefer.

Common Questions

How long do I have to marinate the steak?

You should marinate the steak. Anywhere from 2 to 12 hours. The longer marinating time gives better flavor and tenderness. Try not to marinate longer than 24 hours because the texture of the meat can start to break down.

Can I grill it instead of cookiNg on a skillet?

Yes. You can grill it instead, or if you don’t have a cast-iron skillet. High heat works best when grilling flank steaks. Grill for about 4 to 6 minutes per side, depending on the thickness of the steak, then let it rest for 5 minutes before slicing.

Can I freeze marinated flank steak?

Absolutely. Add the marinated steak (uncooked) to a freezer bag, remove as much air as possible, and freeze for up to 3 months. Thaw in the fridge overnight and cook when ready the following day.

Can I reuse leftover marinade?

No. You should now use the marinade the raw steak was in, not without cooking it first. I like to reserve some of the marinade on the side so I can pour it over the steak. Or you can boil it a bit if you want to use it as a sauce.

How do I store leftovers?

You can store leftovers in a container in the fridge for up to 2 days and freeze them for up to one month.