The Ultimate Zesty Mexican-Inspired Flank Steak Marinade for Tender, Flavorful Grilling
Prepare to transform your grilling experience with this incredibly flavorful and easy-to-make flank steak marinade. Crafted in minutes using your blender, this bold and zesty marinade infuses every bite of your flank steak with classic Mexican-inspired flavors. Featuring fresh lime juice, aromatic garlic, earthy cumin, and a hint of jalapeño, it’s designed to deliver an unforgettable taste sensation. But its magic doesn’t stop there; this powerhouse marinade performs double duty. It not only tenderizes the naturally lean flank steak, ensuring a remarkably juicy and succulent result, but also doubles as a vibrant, fresh sauce for serving. After a mere 10-12 minutes on a hot grill, your steak will emerge perfectly charred, bursting with flavor, and wonderfully tender. This grilled flank steak is exceptionally versatile, whether you prefer it nestled over crisp greens, alongside a medley of grilled vegetables, or tucked into warm tortillas for an authentic and satisfying flank steak taco experience.
Flank steak, a long, flat cut of beef, is renowned for its robust, beefy flavor and the distinctive grain that runs along its length. Sourced from the well-exercised belly of the cow, it’s a leaner cut that benefits greatly from proper preparation. To achieve maximum tenderness and juiciness, flank steak is best cooked quickly over high heat, ideally to a perfect medium-rare doneness. This ensures it remains tender rather than becoming tough. Our vibrant Mexican-inspired marinade, packed with fresh lime, potent garlic, warm cumin, and a kick from jalapeño, is specifically designed to enhance the steak’s natural tenderness and inject it with a symphony of flavors, all without requiring any complicated steps or extra fuss. This recipe will guide you through creating a truly memorable grilled flank steak that’s both simple to prepare and incredibly delicious.
Why You’ll Love This Flank Steak Marinade
- Big, bold flavor – This isn’t just any marinade; it’s a bright, punchy concoction of fresh lime, fragrant cilantro, pungent garlic, and a hint of jalapeño that deeply infuses the flank steak. The result is an irresistible, authentic Mexican-inspired taste that will elevate your meal from ordinary to extraordinary. Every slice of steak will be bursting with a complex and satisfying flavor profile that keeps you coming back for more.
- Fast and versatile – Flank steak is an ideal choice for busy weeknights or quick entertaining because it cooks in mere minutes on the grill. Beyond its speedy preparation, its versatility is unmatched. It works beautifully when sliced thinly over crisp, fresh salads for a light yet satisfying meal, folded into warm tortillas for classic tacos, or served alongside a colorful array of grilled vegetables, making it a perfect centerpiece for any occasion.
- Double-duty marinade – Efficiency meets flavor in this brilliant recipe. The same flavorful mixture you use to tenderize and season your flank steak serves another fantastic purpose: it transforms into a fresh, vibrant sauce for serving. Simply reserve a portion of the clean marinade before it touches raw meat, and you’ve got a ready-made accompaniment that saves time, simplifies your cooking, and boosts the overall flavor of your dish, creating a cohesive and delicious experience.
For another fantastic flank steak recipe with a different flavor profile, you might enjoy this Asian-inspired flank steak with ginger and balsamic marinade.
What You’ll Need
Gathering your ingredients is the first step to creating this exceptional grilled flank steak. This recipe calls for fresh, high-quality components to build a robust and well-balanced flavor profile.
Flank Steak Marinade Ingredients
- Cilantro – Freshly chopped cilantro is absolutely essential here, providing a vibrant, herbaceous, and distinctly Mexican-inspired flavor that brightens the entire marinade. Don’t skip it if you love cilantro!
- Olive Oil – A good quality extra virgin olive oil not only helps to carry the fat-soluble flavors of the marinade into the meat but also contributes richness, moisture, and a smooth texture to the sauce.
- Jalapeño – We use half a medium jalapeño, carefully seeded and deveined, then finely chopped. This adds a subtle, pleasant kick of heat without overwhelming the other delicate flavors. For more heat, see the variations below.
- Lime Juice – Freshly squeezed lime juice is a cornerstone of this marinade. Its bright acidity is crucial for tenderizing the meat and provides a tangy counterpoint that beautifully balances the richness of the steak and the other savory ingredients.
- Garlic – Three large cloves of garlic, either minced or pressed, provide a bold, aromatic depth that is fundamental to the savory base of the marinade, enhancing the overall umami.
- Dijon Mustard – A tablespoon of Dijon mustard adds a subtle tang, a touch of gentle heat, and acts as an emulsifier, helping all the ingredients bind together into a smooth, cohesive marinade.
- Shallot – Finely chopped shallot introduces a mild, delicate oniony sweetness and a nuanced aromatic layer that’s less harsh than traditional onion, making it perfect for this vibrant marinade.
- Worcestershire Sauce – While optional, a tablespoon of Worcestershire sauce is highly recommended. It contributes a wonderful layer of umami depth and complexity, adding a savory richness that makes the marinade even more irresistible.
- Ground Cumin – This warm, earthy spice is key to achieving that quintessential Southwestern and Mexican-inspired flavor. It adds a smoky, slightly pungent note that complements the other ingredients beautifully.
- Sea Salt – Essential for seasoning, sea salt not only enhances all the other flavors in the marinade and steak but also plays a role in the tenderizing process.
- Black Pepper – Freshly ground black pepper adds a subtle spice and a bit of bite, rounding out the flavor profile of the marinade.
Steak
- Flank steak – For this recipe, you’ll need one single piece of flank steak, typically around 1.5 pounds. This lean and flavorful cut is perfect for grilling quickly over high heat. Before marinating, take a moment to trim any excessive fat from the edges, which ensures more even cooking and prevents flare-ups on the grill.
For precise measurements of all ingredients, including salt and black pepper, please refer to the detailed recipe card provided below.
Substitutions and Variations
This flank steak marinade recipe is wonderfully adaptable, allowing you to tailor it to your preferences or what you have on hand. Here are some ideas for substitutions and variations to experiment with:
- Swap the steak – If flank steak isn’t available or you’re looking for a slightly different texture, skirt steak or flap steak are excellent alternatives. They are similar in thickness and benefit from quick, high-heat cooking. Adjust cooking times slightly based on the thickness of your chosen cut, aiming for that perfect medium-rare.
- More heat – For those who crave extra spice, there are several ways to amp up the heat. You can substitute the jalapeño with a spicier serrano pepper for a more intense kick. Alternatively, a pinch of red pepper flakes added to the marinade provides convenient heat. If you’re feeling brave, use the whole jalapeño, including its seeds and white veins, for maximum fiery flavor.
- Shallot alternative – If you don’t have shallots, a small amount of finely minced red onion makes a good substitute. Red onion brings a similar sharp-sweet flavor that will work well in the marinade, though it might be slightly more pungent.
- Cilantro-free option – For those who aren’t fans of cilantro, you can easily switch up the herbs. Flat-leaf parsley offers a fresh, clean flavor, or you can use a mix of parsley and fresh oregano for a Mediterranean-inspired twist that still complements the savory notes of the steak.
- Citrus variation – While lime juice provides a bright and zesty punch, you can mellow the acidity and add a subtle sweetness by mixing in a little orange juice with the lime juice. This creates a slightly different, yet equally delicious, citrus profile.
- Smoky flavor boost – Add a touch of smoked paprika (½ teaspoon) to the marinade for an extra layer of smoky depth that pairs wonderfully with grilled meats.
- Sweet touch – A teaspoon of honey or agave nectar can be added to balance the acidity of the lime and give the marinade a slightly caramelized note, especially appealing when grilled.
Chef’s Tip: How to Get Perfect Grill Marks? Achieving those beautiful, restaurant-quality crosshatch grill marks is easier than you think with the “10:00 and 2:00 trick.” When you first lay your marinated flank steak on the hot grill grates, position one end of the steak pointing towards the 10:00 mark on an imaginary clock face. Let it cook undisturbed for about 2-3 minutes to develop a good char. Then, without flipping the steak, rotate it so the same end now points towards 2:00. Cook for another 2-3 minutes. This creates the first set of diagonal grill marks. Once these marks are deeply set, flip the steak over and repeat the “10:00 and 2:00” rotation on the second side to finish grilling to your desired doneness. This technique ensures even cooking and impressive presentation.
How to Make This Flank Steak Marinade
Creating this flavorful flank steak is a straightforward process, broken down into simple steps. Remember, a key aspect of this recipe is that a portion of the marinade is reserved as a fresh sauce for serving, so it must not come into contact with raw meat.
- Prepare the Marinade: Begin by adding all the marinade ingredients – fresh cilantro, olive oil, chopped jalapeño, lime juice, garlic, Dijon mustard, shallot, Worcestershire sauce (if using), ground cumin, sea salt, and black pepper – into a high-speed blender or the small bowl of a food processor. Secure the lid and blend until the mixture is completely smooth and well combined. This ensures all the flavors are fully incorporated and the marinade has a consistent texture.
- Marinate the Steak: Place the flank steak into a sturdy zip-top bag or a shallow, non-reactive dish. Pour approximately half of the freshly blended marinade over the steak. Ensure the steak is thoroughly coated on both sides. Squeeze out any excess air from the bag before sealing it tightly. If using a dish, cover it securely with plastic wrap. This is a crucial step for flavor infusion and tenderization. Reserve the remaining, untouched marinade in a separate airtight container in the refrigerator; this will be your fresh, clean sauce for serving. Marinate the flank steak at room temperature for at least 1 hour, or for an even deeper flavor, refrigerate it for 2-3 hours, or up to overnight.
- Prepare for Grilling: When you’re ready to grill, remove the marinated steak from the refrigerator. If it has been chilled, allow it to sit at room temperature for about 45-60 minutes before grilling. This step is vital as it helps the steak cook more evenly and prevents it from seizing up on the hot grill. Discard the used marinade that was in contact with the raw steak. Preheat your outdoor grill to high heat. While it’s heating, make sure the grates are thoroughly cleaned with a stiff wire brush, then lightly oil them to prevent the steak from sticking.
- Grill the Steak: Once the grill is screaming hot, carefully place the flank steak on the oiled grates. For those coveted grill marks and a perfectly charred exterior, keep the first side on longer, typically about 4 minutes. Then, using the 10:00 and 2:00 trick (as detailed in the Chef’s Tip above), rotate the steak to get a crosshatch pattern for another 4 minutes. Flip the steak only once, allowing it to cook for an additional 3 minutes on the second side. Flank steak is best served medium-rare, which corresponds to an internal temperature of about 125°F – 130°F. Use an instant-read thermometer for accuracy.
- Rest and Serve: Once the steak reaches your desired doneness, remove it from the grill and transfer it to a clean cutting board. It’s imperative to let the steak rest for at least 10 minutes before slicing. This allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, ensuring every bite is incredibly moist and flavorful. Resist the urge to cut too soon! After resting, thinly slice the steak across the grain (more on this below). Serve the juicy, grilled flank steak immediately with the reserved, fresh marinade as a delicious sauce on the side or drizzled generously over the top.
How to Cut Flank Steak
The way you slice flank steak is just as important as how you cook it to ensure maximum tenderness. After meticulously grilling your flank steak and allowing it to rest for at least 10 minutes (a crucial step to reabsorb those precious juices), it’s time to slice. The key technique here is to slice thinly across the grain. Flank steak has very visible muscle fibers that run lengthwise down the cut. Slicing against this grain shortens these tough fibers, making each bite much more tender and enjoyable. If you slice with the grain, the meat will be chewy and tough, regardless of how perfectly it was cooked or marinated. Use a very sharp chef’s knife or a sharp slicing knife for clean, thin cuts. Angle your knife slightly to create wider, more attractive slices if desired. Aim for slices no thicker than ¼ inch for the best texture.
Chef’s tip: Enhance Your Flavor with Fresh Spices! The freshness of your herbs and spices can make a dramatic difference in the final taste of your dish. If your spice jars have been sitting in the pantry for more than 12 months, it’s definitely time to replace them with fresh jars. Old spices lose their potency, aroma, and vibrant flavor, leading to a duller taste. To ensure optimal freshness, always date your spice jars the moment you open them. Store them in a cool, dark place, such as a closed drawer, a cabinet away from direct sunlight, or a dedicated pantry shelf. Avoid storing spices next to the stove, as the constant exposure to light and heat will accelerate their degradation, causing them to lose their aromatic oils and flavor much faster.
Serving Suggestions
With its vibrant Mexican flavor profile, this grilled flank steak is incredibly versatile and pairs well with a variety of accompaniments. Here are some serving suggestions to make your meal truly special:
- Classic Tacos: Serve slices of the juicy steak with a generous pile of soft corn or flour tortillas. Offer an array of toppings like thinly sliced red onion, chopped fresh cilantro, a sprinkle of cotija cheese, a squeeze of fresh lime, and your favorite salsa. Don’t forget the reserved marinade as a delicious side sauce!
- Healthy Bowl: For a lighter, grain-free option, skip the corn tortillas and serve the grilled steak over a bed of mixed greens, a vibrant cilantro-lime rice, or quinoa. Top with black beans, corn salsa, avocado slices, and a dollop of Greek yogurt or sour cream.
- Grilled Vegetable Medley: Accompany the steak with an assortment of grilled vegetables such as bell peppers, zucchini, red onion, and corn on the cob. The smoky flavor of the grilled veggies will complement the steak perfectly.
- Southwestern Salad: Create a hearty salad with romaine lettuce, cherry tomatoes, black beans, corn, red onion, and avocado. Top with sliced grilled flank steak and drizzle with a creamy avocado dressing or a light vinaigrette.
- With Slaw: For a refreshing side, pair the steak with this easy homemade coleslaw recipe. Its crisp texture and tangy dressing offer a wonderful contrast to the rich meat. If going grain-free, you can also use cassava tortillas instead of corn for your tacos.
- Burrito Bowls: Build delicious burrito bowls with a base of rice, then add steak, beans, corn, salsa, guacamole, and a sprinkle of cheese.
Storage and Leftovers
Proper storage ensures your delicious grilled flank steak leftovers remain fresh and flavorful for future meals.
- Refrigeration: Allow the cooked flank steak to cool completely before storing. Once cooled, slice it thinly (if not already sliced) and transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: To extend the life of your leftovers, cooked flank steak freezes beautifully. Slice the cooked steak thinly against the grain. Arrange the slices in a single layer on a parchment-lined baking sheet and flash freeze for about 30 minutes until firm. Then, transfer the frozen slices to a heavy-duty freezer bag or an airtight freezer-safe container, ensuring as much air is removed as possible to prevent freezer burn. It can be frozen for up to 2 months.
- Thawing: When ready to enjoy frozen steak, thaw it overnight in the refrigerator. Avoid thawing at room temperature for food safety reasons.
- Reheating: Reheat leftover flank steak gently to prevent it from drying out. Place the slices in a covered skillet over low heat with a splash of beef broth, water, or even a little of the reserved marinade to add moisture. Alternatively, you can enjoy the steak cold, sliced thinly over salads, in sandwiches, wraps, or quesadillas.
For another terrific Mexican-inspired recipe to add to your repertoire, try this Mexican chicken tortilla soup. It’s filled with big, bold flavors and topped with wonderful garnishes, making it a perfect hearty meal.
Recipe FAQs
Flank steak truly benefits from a good marination. For optimal flavor and tenderization, we recommend marinating it for at least 1 hour at room temperature. However, for a deeper infusion of flavor and even greater tenderness, you can marinate the steak in the refrigerator for 2-3 hours, or even up to 12 hours (overnight). If refrigerating, make sure to bring the steak back to room temperature for about 45-60 minutes before grilling; this helps it cook more evenly.
Absolutely, making the marinade in advance is a great time-saver! You can prepare the entire marinade up to 2 days before you plan to use it. Store it in a tightly sealed, airtight container in the refrigerator. When you’re ready to marinate the steak, simply reserve half of the fresh marinade to use as a serving sauce, and use the other half for the meat. This ensures maximum freshness and convenience.
Yes, you certainly can! While flank steak is excellent, several other cuts work beautifully with this marinade and high-heat grilling method. Skirt steak is arguably the closest substitute, offering a similar grain structure and tender results when cooked quickly. Flat iron steak and flap steak are also fantastic options. Keep in mind that these cuts might vary slightly in thickness, so you may need to adjust your grilling time accordingly to achieve your desired level of doneness, typically medium-rare for maximum tenderness.
For a perfect medium-rare flank steak, which is recommended for optimal tenderness, aim for an internal temperature between 125°F and 130°F (52°C-54°C) when measured with an instant-read meat thermometer inserted into the thickest part of the steak. Remember that the temperature will rise by a few degrees as the steak rests, so it’s best to remove it from the grill slightly below your target temperature. Visually, a medium-rare steak will be quite pink in the center, transitioning to a reddish-pink towards the edges.
Did You Make This Recipe?
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📖 Recipe
Flank Steak Marinade (for grilled flank steak)
Sally Cameron
Pin Recipe
Ingredients
Meat
- 1 ½ pounds flank steak, trimmed of excess fat
Marinade & Sauce
- ½ cup fresh chopped cilantro
- ⅓ cup olive oil
- ½ medium jalapeño seeded, deveined, chopped fine (use more for extra heat)
- 3 tablespoons fresh lime juice
- 3 large garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 tablespoon Worcestershire sauce (optional but recommended for umami depth)
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons sea salt, plus more for grilling
- ½ teaspoon black pepper, freshly ground, plus more for grilling
Instructions
Make the marinade
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Add all the listed marinade ingredients (cilantro, olive oil, jalapeño, lime juice, garlic, Dijon mustard, shallot, Worcestershire sauce, cumin, sea salt, and black pepper) into your blender or the small bowl of a food processor. Process on high speed until the mixture becomes completely smooth and emulsified. This ensures all flavors are evenly distributed and the marinade has a consistent, pourable texture.
Marinate the steak
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Place the trimmed flank steak into a heavy-duty zip-top bag or a shallow, non-reactive dish. Pour approximately one-third to one-half cup of the freshly made marinade over the steak, ensuring it is well coated on both sides. Gently massage the marinade into the meat. Crucially, reserve the remaining clean marinade in a separate airtight container in the refrigerator; this will serve as your flavorful finishing sauce. Seal the bag, pressing out any excess air, or cover the dish tightly. Marinate the flank steak in the refrigerator for a minimum of 2-3 hours for good flavor development, or ideally overnight (up to 12 hours) for the most tender and deeply flavored results.
Grill the steak
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Approximately 45-60 minutes before you plan to grill, remove the marinated flank steak from the refrigerator. Allow it to sit at room temperature during this time to take the chill off. This crucial step promotes more even cooking throughout the steak.
Preheat your grill to high heat. Ensure the grates are meticulously cleaned with a wire brush, then lightly oil them to prevent the steak from sticking. When the grill is piping hot, carefully remove the steak from the marinade, discarding any used marinade that was in contact with the raw meat. Pat the steak dry with paper towels to ensure a good sear, then sprinkle both sides lightly with a little extra sea salt and freshly ground black pepper.
Place the flank steak on the hot grill. For excellent grill marks, use the “10:00 and 2:00 trick.” Grill for approximately 4 minutes with one end pointing towards 10:00, then rotate it to 2:00 and grill for another 4 minutes. This creates the appealing crosshatch pattern. Flip the steak only once and cook for an additional 3 minutes on the second side. For optimal tenderness, flank steak is best cooked to medium-rare, reaching an internal temperature of about 125ºF – 130°F (52°C-54°C). Use an instant-read thermometer for precision.
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Once cooked to your liking, remove the steak from the grill and transfer it to a clean cutting board. It is vital to let the steak rest uncovered for about 10 minutes before slicing. This resting period allows the muscle fibers to relax and the internal juices to redistribute evenly throughout the meat, ensuring every bite is moist and tender. After resting, slice the steak very thinly, always cutting across the grain to maximize tenderness. Serve immediately with the reserved clean marinade, offered as a vibrant sauce on the side or lightly drizzled over the top of the sliced steak.