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Grilled marinated flank steak sliced against the grain showing the diamond score pattern and a juicy medium-rare pink center

Tender Marinated Flank Steak

Rebecca Blumer
This tender marinated flank steak features a savory-sweet glaze and a unique diamond-score technique for the ultimate juicy bite. It is a quick, weeknight-friendly beef recipe that rivals any steakhouse dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Steakhouse
Servings 4 servings
Calories 380 kcal

Equipment

  • Grill or Broiler
  • large bowl
  • Whisk
  • Tongs
  • Digital thermometer

Ingredients
 

For the marinade

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbsp. lime (or lemon) juice
  • 2 Tbsp. packed light brown sugar

For the steak

  • 2 lb. flank steak
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

Mix the Marinade

  • In a large bowl, whisk the olive oil, reduced-sodium soy sauce, lime (or lemon) juice, and packed light brown sugar until the sugar looks mostly dissolved and the mixture turns glossy and cohesive.

Coat and Marinate

  • Slip the flank steak into the bowl and turn it a few times so every corner gets slicked with marinade, especially along any natural seams in the meat.
  • Let it marinate for at least 30 minutes, or up to 2 hours, so the flavor has time to soak in and the surface begins to smell bright and savory.

Dry, Season, and Cook

  • Lift the steak out of the marinade and pat it very dry with paper towels. You want the exterior to feel tacky, not wet, so it sears instead of steaming. Season lightly with Kosher salt and freshly ground black pepper.
  • For grilling, preheat to medium-high, then cook about 5 minutes per side for medium-rare, using 130°F as your internal temperature target. Look for deep browning and a little char.
  • For broiling, set the oven broiler to high, place the steak on a sheet pan, and broil 5 minutes per side, flipping once halfway through. Watch for fast caramelization from the sugar.

Rest, Then Slice

  • Rest the steak before slicing and serving so the juices settle back into the meat and your cutting board stays clean.

Notes

Diamond Scoring: Scoring the flank steak in a shallow cross-hatch pattern helps break up tough fibers and allows the marinade to penetrate deeper for a tender bite.
Doneness: For the best texture, aim for medium-rare (130°F) or medium (135°F). Flank steak can become chewy if cooked past medium.
Slicing Tip: Always slice the cooked steak perpendicular to the grain (the long muscle lines) to shorten the fibers and ensure tenderness.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 380kcalCarbohydrates: 6gProtein: 48gFat: 18gSaturated Fat: 5gCholesterol: 110mgSodium: 650mgPotassium: 550mgSugar: 5gVitamin C: 2mgCalcium: 30mgIron: 3.5mg
Keyword Bavette, Flank steak, Grilled steak, London Broil, marinade
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