Ina Garten Marinated Flank Steak

I picked this recipe up one summer when I was tired of overthinking dinner. One quick marinade, a hot grill, and dinner was done before anyone had time to ask, “What’s the sauce?”

This is what I make when I want big flavor with zero fuss. The marinade is classic Ina—savory, bright, and balanced.

What Most Get Wrong

Flank steak can be incredible—or frustrating. It all comes down to the marinade and the cook time.

Ina doesn’t just toss in garlic and soy and call it a day. She layers acidity (lemon + vinegar), umami (soy + Worcestershire), and richness (oil + mustard) for depth that doesn’t overpower.

And she’s smart about timing: 5 minutes a side, rest, slice thin. That’s it.

What I Used (And Why)

For the Marinade:

• Vegetable oil (½ cup) – Neutral, coats the steak without competing with the flavor.
• Low-sodium soy sauce (⅓ cup) – Adds salt and umami. Regular soy can overpower—trust Ina here.
• Red wine vinegar (¼ cup) – Brings balance and slight fruitiness.
• Fresh lemon juice (2 tbsp) – Brightens everything up. Bottled doesn’t cut it.
• Worcestershire sauce (1½ tbsp) – Deepens the flavor, almost meaty.
• Dijon mustard (1 tbsp) – Helps emulsify and adds subtle sharpness.
• Garlic (2 cloves, minced) – Essential. Don’t skip it.
• Black pepper (½ tsp) – Just enough to add warmth.

For the Steak:

• Flank steak (1½ pounds) – Lean, flavorful, and perfect for quick cooking. Don’t go much thicker—it throws off the timing.

Making It Yours

• No red wine vinegar? Apple cider vinegar works, though it adds a hint of sweetness.
• Fresh herbs? I’ve tossed chopped rosemary or thyme into the marinade—lovely but not necessary.
• Want it spicy? A pinch of crushed red pepper works without changing the base profile.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Steak was tough	Overcooked or sliced wrong	Grill 5 mins/side max; always slice against the grain
Flare-ups on grill	Excess marinade dripped off	Pat the steak dry or let excess drip before grilling
Too salty	Used regular soy sauce	Stick with low-sodium or adjust to taste

How to Make Ina Garten’s Marinated Flank Steak

1. Whisk together the oil, soy sauce, vinegar, lemon juice, Worcestershire, Dijon, garlic, and pepper.
2. Place flank steak in a glass dish or Ziploc bag. Pour marinade over, turning to coat.
3. Marinate in the fridge for at least 2 hours (up to 12). Turn once or twice if you remember.
4. Preheat grill to medium-high. Lightly oil the grates.
5. Remove steak from marinade and let excess drip off. Discard marinade.
6. Grill for 5 minutes per side for medium-rare, or until desired doneness.
7. Rest steak for 5 minutes before slicing thinly against the grain.

Tiny Habits, Better Results

• I marinate in a Ziploc bag—less mess and better coverage.
• If you don’t have a grill, a cast iron pan works beautifully. Just open a window.
• Slice thin. Like, thinner than you think. It transforms the texture.

Leftover Notes

• Fridge: Keeps 3 days, tightly wrapped.
• Freezer: Slice before freezing in a flat layer for easy reheating.
• To Reheat: Cast iron on medium heat or 30 seconds in the microwave. Avoid overcooking—this cut turns chewy fast.

Quick Questions, Real Answers

Q: Can I marinate this overnight?
A: Yes—just don’t go over 12 hours or the acid starts to “cook” the meat.

Q: Do I need to score the steak before marinating?
A: Not necessary. The marinade penetrates just fine without it.

Q: Can I use a different cut?
A: Skirt steak works well—just adjust cooking time since it’s thinner.

Q: What’s the best way to slice flank steak?
A: Always against the grain, on a slight bias. It shortens the muscle fibers and makes it tender.

Try More Recipes:

• Ina Garten Reuben Sandwich
• Ina Garten Chicken Saltimbocca Recipe
• Ina Garten Hungarian Goulash Recipe