The secret to getting the most out of this flavourful cut of flank steak is simple: marinate generously, cook fast and hot, and always rest before slicing. Done right, flank steak is tender, juicy, and full of bold and smoky character. Just don’t skip the final step—resting lets the juices redistribute so every bite is succulent.
Flank Steak Marinade
Ingredients
- 50 g ¼ cup olive oil
- 50 g ¼ cup lite soy sauce
- 15 g 1 tbsp Worcestershire sauce
- 5 g 1 tsp Maggi all-purpose seasoning
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 3 sprigs rosemary about 10cm long or 1 heaped tbsp chopped
- 1 tsp dried thyme
- 1 tsp onion powder
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- 15 g garlic smashed (about 3–4 cloves)
- 1 kg flank steak lightly scored and peppered
Instructions
- Marinate the Steak Place all the marinade ingredients into a glass bowl or zip-lock bag. Add the flank steak and massage well to coat. Cover and refrigerate for 3–6 hours, or up to 24 hours for deeper flavour. Turn and massage occasionally.50 g ¼ cup olive oil, 50 g ¼ cup lite soy sauce, 15 g 1 tbsp Worcestershire sauce, 5 g 1 tsp Maggi all-purpose seasoning, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 3 sprigs rosemary, 1 tsp dried thyme, 1 tsp onion powder, ½ tsp chilli flakes, ½ tsp smoked paprika, 15 g garlic, 1 kg flank steak
- Prepare to Braai Remove the steak from the fridge 30–60 minutes before cooking to come to room temperature. Meanwhile, heat your braai or grill until very hot.
- Grill the Steak - Braai the flank steak for 4–6 minutes per side, depending on thickness and desired doneness. You’re aiming for a nice char on the outside and juicy pink inside—medium-rare to medium is ideal for tenderness.
- Rest for 5–10 minutes. Slice thinly across the grain to shorten the muscle fibres and ensure tenderness.
- Serve with stir fry vegetables and rice
Notes
This marinade can be used for chicken and rump starters too