The Best Flank Steak Marinade
- Acid: The key to tenderizing a tough steak is acid, and I love to go for it with cider vinegar. However, you could use citrus juice (like lemon or lime) instead.
- Garlic: I firmly stand by the fact that there is no such thing as too much garlic in a steak marinade, especially when it comes to flank.
- Oil: Brings it all together. I use extra virgin olive oil, but regular olive oil would be fine.
- Salt: If you wanted to go a different direction, you could swap in soy sauce or tamari for salt.
- Sugar: Sugar is optional, but I love how it balances out the garlic and vinegar.
Marinate the steak for at least ONE HOUR in the fridge, and up to four hours. Don’t go longer than that, or the steak will begin to break down (in a bad way).
