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Want to make the best flank steak ever? This marinade is my secret weapon! Sweet, savory, with a touch of citrus - it turns this budget-friendly cut into something that tastes like restaurant quality. Even better, you can have dinner on the table in under an hour!
Why This Recipe Rocks
The magic happens when these simple ingredients work together - tangy citrus tenderizes the meat while soy sauce adds that rich, savory depth. Hit it with high heat and you get this amazing caramelized crust outside while staying juicy inside. It's so good, my family asks for it weekly!
Grab These Ingredients
- Good Olive Oil: Don't skimp here - it keeps everything juicy.
- Soy Sauce: Regular or tamari both work great.
- Fresh Citrus: I use lime juice, but lemon works too.
- Brown Sugar: Just enough for amazing caramelization.
- Your Steak: Look for an evenly thick flank steak.
Let's Get Cooking
- Mix Up The Magic
- Grab a bowl and whisk together your oil, soy sauce, citrus juice, and brown sugar. The sugar might not dissolve completely - that's totally fine!
- Soak Time
- Put your steak in a dish or zip-top bag, pour over the marinade, and make sure it's all coated. Pop it in the fridge - 30 minutes works, but up to 2 hours is even better.
- Fire It Up
- Get your grill or broiler screaming hot. Take out your steak, pat it dry (super important!), and give it a quick seasoning. Cook it about 5 minutes per side for medium-rare.
- The Important Rest
- Let that beautiful piece of meat rest for 5-10 minutes - this keeps all those juices inside. Then slice it thin against the grain.
My Best Tips
After making this hundreds of times, here's what I've learned: Get yourself a meat thermometer - 130°F is perfect for medium-rare. Always pat the meat dry before cooking or it'll steam instead of sear. And cutting against the grain isn't just fancy chef talk - it makes every bite tender!
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Saving Some For Later
Leftover steak keeps great in the fridge for 3-4 days. I actually love it cold on salads, but you can gently warm it up too. It's perfect for quick tacos or stir-fries later in the week.
Serve It Up Right
We love this with roasted potatoes and a big salad, but it's so versatile! Slice it thin for tacos, throw it in a stir-fry, or chop it up for the best steak and eggs breakfast ever. The leftovers might be even better than the first night!
Frequently Asked Questions
- → How long should I marinate?
Marinate for at least 30 minutes but no longer than 2 hours to avoid over-tenderizing.
- → Why pat the meat dry?
Drying the surface helps achieve better browning when cooking rather than steaming.
- → Can I use other citrus?
Yes, lemon juice can substitute for lime juice in equal amounts.
- → Do I need to add salt?
Add only a light sprinkle since the soy sauce already contains salt.
- → What's the best cooking temperature?
Cook to 130°F internal temperature for medium-rare, letting meat rest after cooking.