Flat Iron Steak Marinade
Want to know one the best ways to add a bunch of flavor to your next steak night?
This Flat Iron Steak Marinade is created by combining soy sauce, balsamic vinegar, Worcestershire sauce, brown sugar, onion, garlic, and parsley, making the steaks tender, juicy, and downright delicious!
You’ll love these steaks served with a Classic Wedge Salad and Air Fryer Loaded Baked Potatoes.
This recipe is perfect for those busy weekdays when you want something delicious, but don’t have a lot of time to spend in the kitchen.
The marinade only takes a few minutes to prepare and the result is a juicy, flavorful steak that will make your taste buds dance.
TIPS FOR GRILLING A JUICY STEAK
- Bring steaks to room temperature before grilling for the best results.
- Pat steaks dry to remove excess marinade. If the steaks are not dry it is hard to get a good sear.
- Be sure to salt your steak well before grilling.
- Preheat the grill to 500 degrees. Some people suggest to start with medium-high heat, but I think it’s best to place steaks on a very hot grill right from the start.
- If cooking in a cast iron skillet be sure to start with a hot skillet.
- Oil the grill grates, not the steaks using tongs and a paper towel.
- Get a perfectly cooked steak by using a meat thermometer.
- Be sure to let steak rest for 5-10 minutes after removing them from the grill. This will allow all of the juices to redistribute making every bite delicious.
FLAT IRON STEAK MARINADE INGREDIENTS AND SUBSTITUTIONS
- Flat Iron Steaks – You can use any type of steak for this recipe. I’ve even used it on pork tenderloin.
- Soy Sauce – Use tamari if you need this to be a gluten-free recipe.
- Balsamic Vinegar
- Worcestershire Sauce
- Brown Sugar – Feel free to use honey, maple syrup, or white sugar if you need a substitute.
- Finely Diced Onion – The onion will add a ton of flavor to the dish!
- Minced Garlic – Use as much or as little garlic as you like.
- Fresh Parsley – I LOVE adding fresh parsley to my steak!
STEP BY STEP DIRECTIONS
Step 1: In a large bowl, whisk together soy sauce, balsamic vinegar, Worcestershire sauce, brown sugar, finely diced onion, minced garlic, and parsley.
Step 2: Into the same bowl place steaks into the marinade and cover with plastic wrap. You could also use a resealable plastic bag to store the steaks while they marinade.
Step 3: Marinate for 1 hour up to overnight.
Step 4: Remove steaks from marinade. Pat dry and sprinkle with kosher salt and black pepper before grilling the steaks. Discard marinade.
FACTS AND COMMON QUESTIONS
I recommend marinating the steak for at least 1 hour, but if you have the time, I think it’s even better to let it sit overnight. This will give the flavors a chance to really penetrate the meat and make it super tender cut of meat.
There are a few different ways that you can cook your steak. You can grill it, cook it in a pan on the stove, or even bake it in the oven. I like to grill my steak, but if you don’t have a grill, cooking it in a pan on the stove is fine too. Just make sure that you don’t overcook it, or it will be tough.
Yes! You can use a different cut of meat with this marinade. Filet mignon, flank steak, skirt steak, or hanger steak are all great choices. Any kind of steak will work.
The answer is yes! If you want a tender cut and a delicious steak, ALWAYS check the internal temp with a digital meat thermometer. If you want a rare steak cook to 120 degrees, medium rare 130 degrees, medium 140 degrees, medium well 150 degrees and well done at 160 degrees. I do not recommend cooking flat iron steaks past medium.
WANT TO STORE THIS RECIPE FOR LATER? HERE’S HOW:
Fridge: Store cooked steak in an airtight container for up to 3 days.
FAVORITE WAYS TO SERVE FLAT IRON MARINATE STEAKS
- Serve with mashed potatoes and roasted vegetables. My favorite!
- Slice the steak thinly and serve on a salad.
- Use it as a filling for tacos or burritos. This is always a good idea!
- Serve with rice and beans. The steak will make any meal even more hearty and delicious.
- Wrap it in a warm tortilla with some sautéed vegetables.
- Serve over a bed of pasta. If you can’t think of anything else to serve it with, go with pasta!
- Make steak sandwiches by slicing the steak thinly and serving it on a toasted bun with your favorite toppings.
- Enjoy this easy recipe with your favorite glass of wine.
- Feel free to add lemon juice, steak seasoning, or extra garlic powder.
MORE MEMORABLE RECIPES
Flat Iron Steak Marinade
Ingredients
- 4 6 oz Flat Iron Steaks
- 1/4 cup Soy Sauce
- 2 Tbsp Balsamic Vinegar
- 3 Tbsp Worcestershire Sauce
- 3 Tbsp Brown Sugar
- 3 Tbsp Finely Diced Onion
- 3 cloves Minced Garlic
- 2 Tbsp Fresh Parsley
Instructions
- In a large bowl, whisk together soy sauce, balsamic vinegar, Worcestershire sauce, brown sugar, finely diced onion, minced garlic, and parsley.
- Into the same bowl add the steaks to the marinade and cover with plastic wrap. You could also add the steaks to a resealable bag and pour the marinade into the bag.
- Marinate for 1 hour up to overnight.
Notes
- Bring steaks to room temperature before grilling for the best results.
- Pat steaks dry to remove excess marinade. If the steaks are not dry it is hard to get a good sear.
- Be sure to salt your steak well before grilling.
- Preheat the grill to 500 degrees. It’s always best to start with a very hot grill.
- If cooking in a cast iron skillet be sure to start with a hot skillet.
- Oil the grill grates, not the steaks using tongs and a paper towel.
- Get a perfectly cooked steak by using a meat thermometer.
- Be sure to let steak rest for 5 – 10 minutes after removing them from the grill. This will allow all of the juices to redistribute making every bite delicious.
- Rare 125°-130°F
- Medium Rare 130°-140°F
- Medium 140°-150°F
- Medium Well 150°-160°F
- Well 160°F
Jill, these photos are gorgeous and they’re making me so hungry right now for a good “on-the-grill” streak. This is such a great post and the tips you have included are very helpful. I guess flat iron steaks are on my grocery list for this weekend. Can’t wait to try your recipe.
Thanks Kristy!