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Give me your best flank steak marinade and cooking process
Posted on 10/2/25 at 4:32 pm
Posted on 10/2/25 at 4:32 pm
I've always done a white wine vinegar, soy sauce, olive oil, garlic powder, onion powder base with whatever I'm feeling like throwing in there on top.
24 hours in the fridge, 2 hours on the counter.
Then I do a super hot cook on both sides on the grill to medium rare and pull it. Rest, cut against the grain, etc. But I'm looking for tips because I always feel it's still a bit tough.
Should I add some enzymatic to the marinade like a pineapple juice? Should I try sous viding then flash searing like I usually do with other cuts?
24 hours in the fridge, 2 hours on the counter.
Then I do a super hot cook on both sides on the grill to medium rare and pull it. Rest, cut against the grain, etc. But I'm looking for tips because I always feel it's still a bit tough.
Should I add some enzymatic to the marinade like a pineapple juice? Should I try sous viding then flash searing like I usually do with other cuts?
14
Posted on 10/2/25 at 4:34 pm to CatfishJohn
And if it matters, this won't go in tacos. Just want to cut it up on a board, drizzle some chimichurri on top and just let guests graze, along with other food we put out.
Posted on 10/2/25 at 4:48 pm to CatfishJohn
I like to marinade flank steak in a carne asada style marinade.
I grill it to about medium, slice it thin against the grain, and then throw it into a tortilla with some chimichurri. Comes out great.
I grill it to about medium, slice it thin against the grain, and then throw it into a tortilla with some chimichurri. Comes out great.
Posted on 10/2/25 at 5:36 pm to Bleed P&G
How long do you marinade and in the fridge or room temp?
How do you cook it?
How do you cook it?
Posted on 10/2/25 at 5:37 pm to CatfishJohn
After extensive googling, I think I'm going to try and soak it in seltzer water for 30 or so minutes before drying and putting in a traditional marinade with lemon juice, vinegar, soy sauce, olive oil and seasonings. Seltzer trick apparently works pretty well.
Posted on 10/2/25 at 5:40 pm to CatfishJohn
Olive oil, minced garlic, salt, pepper, whole rosemary, marinate for four hours. Cook high heat until medium rare takeoff. Let’s sit for 15 minutes. Cut and serve it is unbelievable.
Posted on 10/2/25 at 7:56 pm to CatfishJohn
Flank steak sucks. One of my least favorite cuts. Skip it and get skirt.
Posted on 10/2/25 at 8:18 pm to tiger rag 93
Marinate with the spices you like and Mojo Criollo overnight.
Posted on 10/2/25 at 8:34 pm to CatfishJohn
Keep it simple. Jaccard tenderizer. Marinade it Allegro or Dales for a couple of hours. Throw it on the grill. On the hot side for a good sear. Warm side til medium rare. Rest it then slice it thin at a 45 deg angle.
This post was edited on 10/2/25 at 8:35 pm
Posted on 10/2/25 at 8:37 pm to CatfishJohn
I buy flank steak from Fresh Market on Thursday because they run their USDA Prime on sale that day for $9.99. I just put some salt and pepper on it, let it rest for 30 minutes, then grill it over high heat. It’s never tough. The reason I don’t marinate it in anything is I like the simplicity of it because flank steak has its own unique flavor. I’ll dip it in some Chimichurri while I’m eating it.
Posted on 10/2/25 at 10:28 pm to CatfishJohn
Soy sauce, sugar, ginger, garlic, sesame oil in a bag then into the souse vide.
Boil the bag juices and add a little corn starch to slightly thicken it. Slice and serve with sauce on top.
Boil the bag juices and add a little corn starch to slightly thicken it. Slice and serve with sauce on top.
Posted on 10/3/25 at 6:06 am to CatfishJohn
As sacrilegious as this sounds, Google Rachel Ray Korean flank steak, someone brought one to a party we had years ago, and it's pretty much the only marinade I use for flank steak to this day.
We just had a block party and I did two for the party and they were gone quick
We just had a block party and I did two for the party and they were gone quick
Posted on 10/3/25 at 6:21 am to hobotiger
Try a flat iron steak, a few years back it was hard to find but now it's more popular.
I just cook on griddle and when done add vegs. and in a few minutes you have a meal.
I just cook on griddle and when done add vegs. and in a few minutes you have a meal.
Posted on 10/3/25 at 6:48 am to CatfishJohn
I usually do a soy/balsamic vinegar mix.
Then I reduce the leftover marinade into a sauce.
Then I reduce the leftover marinade into a sauce.
Posted on 10/3/25 at 7:18 am to CatfishJohn
Go get it already marinated from Ideal Market.
Posted on 10/3/25 at 8:05 am to ellunchboxo
I have a 60 day dry aged flank as part of a larger meat order from a grass fed farm. Not worried about quality of the meat.
I appreciate all of the tips, gonna give some a go tonight.
I appreciate all of the tips, gonna give some a go tonight.
Posted on 10/3/25 at 9:36 am to CatfishJohn
Fajita marinade wife loves
3 cups pineapple juice
2 cups soy sauce
1 cup water
2 limes juiced
Marinate at least 2 hours but no more than 4 hours
Season with fajita seasoning you like. Paul Prudhomme Fajita Magic is actually pretty damn good.
Cook to medium rare and rest for 5-10 minutes. Slice thin and service with tortillas and fixings. It won't make the rest of the night.
3 cups pineapple juice
2 cups soy sauce
1 cup water
2 limes juiced
Marinate at least 2 hours but no more than 4 hours
Season with fajita seasoning you like. Paul Prudhomme Fajita Magic is actually pretty damn good.
Cook to medium rare and rest for 5-10 minutes. Slice thin and service with tortillas and fixings. It won't make the rest of the night.
Posted on 10/3/25 at 1:47 pm to CatfishJohn
Allegro original marinade and montreal steak.
Posted on 10/3/25 at 2:07 pm to CatfishJohn
Arnie Tex marinade is legit
1/4 cup fresh orange juice
1/4 cup pineapple juice
1/2 cup lime juice
1 tbs apple cider vinegar
1/4 cup olive oil
1 tbs salt
1tbs black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp cumin powder
2 tbsp paprika
2 tsp chili powder
3 tbsp achiote paste - powder
Blend it together and pour over the flank steaks.
It's delicious.
1/4 cup fresh orange juice
1/4 cup pineapple juice
1/2 cup lime juice
1 tbs apple cider vinegar
1/4 cup olive oil
1 tbs salt
1tbs black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp cumin powder
2 tbsp paprika
2 tsp chili powder
3 tbsp achiote paste - powder
Blend it together and pour over the flank steaks.
It's delicious.
Posted on 10/3/25 at 5:24 pm to CatfishJohn
1 cup olive oil
3/4 cup soy sauce
1/2 cup balsamic vinegar
1/3 cup fresh lemon juice
2 tbls stone ground mustard, dry mustard works as well
6 garlic cloves
1 tsp black pepper
1/4 cup Worcestershire sauce
1/4 tbls onion powder
3 lbs flank steak
3/4 cup soy sauce
1/2 cup balsamic vinegar
1/3 cup fresh lemon juice
2 tbls stone ground mustard, dry mustard works as well
6 garlic cloves
1 tsp black pepper
1/4 cup Worcestershire sauce
1/4 tbls onion powder
3 lbs flank steak
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