Go Back
–+ servings
Herb-Marinated Flank Steak sliced into strips on a white plate
Print Recipe
4 from 13 votes

Herb-Marinated Flank Steak

Prep Time30 mins
Cook Time20 mins
Marinade Time3 hrs
Total Time3 hrs 50 mins
Course: Main Course
Servings: 6
Calories: 376kcal
Author: Brian Kavanagh

Ingredients

  • ½ cup (120 mL) extra-virgin olive oil, plus more for greasing
  • ¼ cup (60 mL) red wine vinegar
  • 3 cloves garlic , minced
  • 1 tablespoon (15 mL) Dijon mustard
  • 1 tablespoon (3 g) fresh oregano
  • 1 tablespoon (3.8 g) fresh parsley
  • 1 tablespoon (1.7 g) fresh rosemary
  • 1 teaspoon (6 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper
  • 2 pounds (1 kg) flank steak
US Customary - Metric

Instructions

  • Whisk together the olive oil, vinegar, garlic, mustard, herbs, sea salt, and black pepper in a small bowl.
  • Place the flank steak in a large resealable bag, then pour in the marinade. Squeeze the air out of the bag, seal tightly, then turn the bag several times to evenly distribute the marinade. Refrigerate for 2-4 hours.
  • Remove the steak from the bag, discarding the marinade, and pat it dry. Allow the steak to stand at room temperature for 20-30 minutes.
  • Preheat the grill to high heat and lightly oil the grate. Grill the flank steak for 5-6 minutes per side until desired doneness is reached (135°F for medium rare).
  • Allow the steak to rest for 10 minutes, then slice it against the grain into thin strips before serving.

Nutrition

Calories: 376kcal | Carbohydrates: 2g | Protein: 33g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 498mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg