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sliced marinated steak on a white plate set in a molasses steak sauce.
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5 from 1 vote

Marinated Flank Steak 

Marinated in garlic, herbs, and pomegranate molasses, this flank steak comes out juicy, tender, and full of flavor. It works just as well for busy weeknights as it does for holiday celebrations.
Prep Time10 minutes
Cook Time10 minutes
marinate1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Diet: Low Lactose
Skill Level: Beginner
Servings: 4
Author: Rena Awada

Ingredients

  • 1½ pounds flank steak

For marinade:

  • 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

Optional

  • Garnish with pomegranate seeds

Instructions

  • Mix all ingredients for the marinade in a bowl or blender until emulsified. ( ¼ cup low-sodium soy sauce, 2 tablespoons pomegranate molasses, 2 tablespoons olive oil, 1/2 tablespoon Dijon mustard, 1/2 tablespoon Worcestershire sauce, 2 garlic cloves, 1 tablespoon orange zest, 1/2 medium orange (juiced), 1 teaspoon ground ginger, 1 teaspoon crushed red pepper flakes, and 1 teaspoon smoked paprika)
    Marinade ingredients are added to a blender.
  • Place the 1½ pounds flank 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.
    pouring the marinade 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.
    steak marinated on a plate.
  • Pat the steak dry before grilling or searing to enhance the browning. Discard the marinade you had the meat in.
  • Heat a grill pan over medium-high heat and grill the steak for about 5 minutes per side, or to your liking.
    flank steak seared on a skillet.
  • Rest the steak for 5–10 minutes, then slice it and drizzle over the reserved 1/4 of the marinade.
  • Garnish with pomegranate seeds, if desired.
    marinated steak on a plate topped with pomegranate arils.

Notes

  • 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.

Nutrition

Calories: 349kcal | Carbohydrates: 12g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 724mg | Potassium: 725mg | Fiber: 1g | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 3mg