Marinated flank steak with my simple pomegranate marinade is juicy, flavorful, and tender. The pomegranate imparts a mouthwatering glossy glaze on the grilled steak!

One of the first dinners I remember cooking for friends, with no mom there to supervise or lend a helping hand, was flank steak on the grill. I discovered that, with the proper marinade and timed cooking, I could make this meal perfectly, every time.

Back in the day, despite my lemon-and-garlic upbringing, I went for a commercial Italian dressing marinade for my flank steak recipe. It did taste great with little effort . . . but I just don’t go there these days as I know my pantry is set with pantry ingredients for mouthwatering marinades that are fast and easy to pull together, including incredibly versatile pomegranate molasses that is the star of this very best grilled flank steak recipe!!

Ingredient Info

To create the best flank steak marinade, a combination of savory and tangy ingredients get you there. This not only enhances the steak’s natural flavors but also helps tenderize this lean cut of beef.

• Olive Oil: Helps to bind the marinade ingredients and coat the steak evenly, ensuring every bite is rich and flavorful.
• Pomegranate Molasses. Think of this flavor profile as the Middle Eastern version of a balsamic vinegar: sweet + tart, with an acidic element much like lemon juice, lime juice, or red wine vinegar. But the thick lushness of the pomegranate does so much more than balsamic, giving the steak a gorgeous glossy glaze off the grill, and a steak sauce for dipping. You can substitute balsamic vinegar, rice vinegar, or red wine vinegar, lemon juice, lime juice or orange juice. Like the pomegranate molasses, these offer an acidic component to break down the muscle fibers, making every bite tender. Get pure pomegranate molasses in my shop!
• Worcestershire Sauce: A classic addition for any steak, offering a complex, umami taste.
• Dijon Mustard: This mustard has its own acidity like the pomegranate molasses.
• Brown Sugar: Balances the acidic ingredients with a touch of sweetness.
• Extra Virgin Olive Oil: For extra moisture, flavor, and added nutrition. The EVOO holds the marinade together! 
• Garlic powder: I like the ease and dissolving quality of granulated garlic powder. Can you use fresh minced garlic as a substitute or in addition? Yes!

Selecting the Flank Steak

Look for a steak about 1 1/2 pounds in weight. Flank steak may be known as a tough cut of meat (just ask Dan…he’s a filet mignon guy and anti- any tough cut of meat, but he says he loves my flank steak now too…). What is flank steak called at the grocery store? Often you’ll find it as London Broil. Skirt steak has some similarities in texture but it is a different cut that is longer and thinner. Either steak works here. Hanger steak is not typically substituted for flank steak but it will work well here too, and is a more tender cut of meat.

Tips for Making Great Flank Steak

The key to grilling flank steak for the best results lies in the preparation and timing:

1. Marinate Properly: Combine the marinade ingredients in a large ziploc bag or shallow dish. Allow the steak to soak in the marinade for at least 2 hours or overnight for maximum flavor penetration. Don’t go much longer than 24 hours, though, or the meat can break down and become mushy.
2. Bring to Room Temperature: Before grilling, let the steak sit out for about 30 minutes. This ensures more even cooking.
3. Heat the Grill: For a perfect sear, heat grill to medium-high heat ahead of time. Cook steaks on a charcoal grill or a gas grill for that sweet smoky flavor.
4. Watch Grill Time: The key to tender flank steak, in addition to the marinade and marinating time, is cook time. Take care not to overcook the steak! It will be tough if so. You won’t need much more than for about 6 minutes per side for juicy, medium-rare steak. Use an instant-read thermometer to check the internal temperature, aiming for about 130°F.
5. Let It Rest: After grilling, let the steak rest for 5-10 minutes. This helps retain its juices.
6. Slice Against the Grain: Identify the direction of the muscle fibers and, on a cutting board, slice against the grain to ensure tenderness.

Make Ahead and Storage

Marinated flank steak is perfect for meal planning. Here’s how you can make ahead and store it for later:

• Make Ahead: The easy flank steak marinade can be prepared and stored in an airtight container up to a week in advance. One day out, combine it with the steak in a large ziploc bag and refrigerate.
• After Cooking: Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or serve it at room temperature to preserve its juicy profile. 
• Freezing: Leftover meat can also be frozen. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the fridge overnight before serving or reheating.

What to serve with marinated flank steak

Grilled marinated flank steak is so versatile, it pairs well with any of your favorite sides. On it’s own, sliced, place steak over a bed of Lebanese rice with the grilled marinated vegetables alongside and a great salad such as fattoush salad or tabbouleh salad. Cut into thin strips, it also makes an impressive steak salad, steak fajitas, flank steak tacos. Transform leftover flank steak into an excellent steak pita wrap drizzled with tahini sauce and dressed with turnip pickles.

More Marinated Favorites

Try my Beef Shawarma recipe for another meaty dish that uses a flavorful marinade.

Marinated Shish Kebabs are fun to make and they taste amazing.

My Lamb Lollipops put garlic and mint center stage. These are a favorite!