🥩 Marinated Flank Steak (Charcoal‑Grilled & Full of Flavor)
This Marinated Flank Steak is tender, juicy, and packed with bold flavor thanks to a savory homemade marinade and hot charcoal grill. Perfect for using cuts from your local half or whole beef, this recipe works beautifully with flank or skirt steak and delivers flame‑kissed slices that are delicious in tacos, salads, bowls, or served straight off the grill.
- Prep Time: 10 + 4 hour marinade
- Cook Time: 15
- Total Time: 5 hrs
- Yield: 1 flank steak 1x
Ingredients
- 1/2 cup avocado oil
- 1/2 cup soy sauce
- 1/3 cup orange juice
- 1/4 cup Worcestershire sauce
- 2 TBSP white vinegar
- 4–6 cloves minced garlic
- 2 TBSP Italian seasoning
- 1 tsp black pepper
- 1/2 tsp Mediterranean sea salt
- Pinch red pepper flakes
- ~2 lb flank steak (or skirt steak)
Instructions
- Whisk the Marinade: In a small bowl, whisk together avocado oil, soy sauce, orange juice, Worcestershire sauce, white vinegar, garlic, Italian seasoning, black pepper, salt, and red pepper flakes.
- Tenderize the Steak: Lay the flank (or skirt) steak on a cutting board and use the tenderizer side of a meat mallet to even out the thickness. Flip and repeat.
- Marinate: Place the steak in a 9×13 dish or large zip‑top bag. Pour the marinade over the steak and use your hands to work it into all the nooks and crannies. Refrigerate for at least 4 hours or overnight.
- Prep the Grill: Heat charcoal in a chimney starter. Once hot, pour the coals into your grill and spread them evenly.
- Grill the Steak: Grill the steak directly over the flames for 4–5 minutes per side, or until it reaches your desired doneness.
- Rest & Slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain.