Marinated Flank Steak
Tender, juicy flank steak marinated in a savory-sweet soy and peach blend, perfect for grilling or searing with deep caramelized flavor and herbaceous notes.
Equipment
- 1 large bowl
- 1 zip-top bag or shallow dish for marinating
- 1 grill or cast-iron skillet for cooking
Ingredients
- 1 cup vegetable or canola oil
- 1 cup low-sodium soy sauce
- 1 cup peach juice or peach nectar
- 2 tablespoons dried minced onion
- 2 tablespoons dried parsley flakes
- 1 flank steak 1½ to 2 pounds
Instructions
- In a large bowl, whisk together oil, soy sauce, peach juice, dried minced onion, and dried parsley until combined.
- Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated.
- Seal and refrigerate for at least 4 hours or preferably overnight for maximum flavor.
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, then discard the marinade.
- Preheat grill to medium-high heat and grill the steak 4–6 minutes per side for medium-rare, or heat a cast-iron skillet over high heat and sear for the same time.
- Let the steak rest for 10 minutes after cooking, then slice thinly against the grain for maximum tenderness.
Notes
- Always slice against the grain to enhance tenderness.
- Pat steak dry before grilling for better caramelization.
- If peach nectar is sweetened, reduce salt in marinade.
- Store leftovers refrigerated up to 3 days.