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One of the easiest and most flavorful meals that you will ever prepare! Whether you serve it for a St. Patrick’s Day feast, throw it on a summer barbecue, or broil it in a cozy oven on a chilly evening, this Guinness Flank Steak Marinade is a simple 3-ingredient recipe that comes together in seconds!
Just look at that tender, juicy meat…
Flank steak might be considered less desirable than pricier cuts like filet mignon and New York strip, but I love this humble beef! It’s ideal for simple, weeknight dinners because it’s relatively affordable and easy to work with. It’s thin, so it cooks quickly (always nice for busy home cooks!), and it can be prepared in advance.
After a few hours (or overnight) in this savory flank steak marinade, the beef is transformed from a tough cut of meat into a melt-in-your-mouth delicacy!
How do you marinate flank steak for tenderness?
If you want to make your flank steak tender, there are two keys:
(1) A good marinade that will break down the tough fibers in the meat and add flavor to the dish; and
(2) Thinly slice the cooked steak, cutting against the grain.
How to make Flank Steak Marinade:
All it takes is 3 basic ingredients! So much flavor is packed into each of these items, and they work beautifully together.
In less than 1 minute, you can whisk together a bottle of Guinness beer, 1 cup of your favorite balsamic vinaigrette, and a Brown Sugar Bourbon seasoning packet. DONE!
How long can flank steak marinate?
TO QUICKLY MARINATE FLANK STEAK, put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes.
But, if you have the time, it’s best to use this FLANK STEAK MARINADE OVERNIGHT! Then, when you’re ready to actually serve your dinner, you can simply pull the marinated meat out of the oven and cook it for about 10 minutes! So easy, right?!
The end result is a beautiful char on the outside and an incredibly juicy, tender inside.
What to serve with Flank Steak Marinade:
This steak is perfect served with a simple green salad and a crusty loaf of French bread if you’re looking for a speedy option.
Celebrating St. Patty’s Day? Serve it with some braised cabbage, with a side of potatoes, or with a loaf of warm Irish Soda Bread!
Other great sides that pair nicely with the marinated flank steak:
- Make Ahead Garlic Mashed Potatoes
- Buttered Dilly New Potatoes
- Crispy Seasoned Oven Roasted Potatoes
- No-Knead 3-Ingredient Beer Bread
- Perfect Oven Roasted Asparagus
- Garlic Roasted Broccoli
COOK’S TIPS AND RECIPE VARIATIONS:
- This flank steak marinade recipe obviously uses balsamic and beer; however, you can substitute with an equal amount of red wine instead of the beer if you prefer!
- Prepare your flank steak in the oven or on the grill! Both sets of instructions are included.
- Prefer a flank steak marinade made with soy sauce and honey (with a nice teriyaki flavor)? Try this recipe!
- Looking for a Mexican flank steak marinade that’s perfect for tacos or fajitas? Try this recipe!
Looking for even more easy flank steak recipes? Try these:
- Mom’s Easy Marinated Flank Steak
- Sheet Pan Flank Steak with Crispy Potatoes and Broccolini
- Easy Carne Asada
Guinness Flank Steak Marinade
Ingredients
- 1 1.5 - 2-lb. flank steak
- 1 bottle (11.2 ounces) Guinness stout
- 1 cup balsamic vinaigrette salad dressing
- 1 (1.25 ounce) packet Brown Sugar Bourbon dry seasoning mix (such as McCormick Grill Mates brand)
Instructions
- Place flank steak in a large (9 x 13-inch) baking dish.
- Whisk together beer, salad dressing, and dry seasoning mix; pour marinade over steak. Cover and chill for at least 30 minutes (or up to 24 hours), turning occasionally.
- Remove steak from marinade. Discard marinade.
GRILL INSTRUCTIONS:
- Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness.
- The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
- Let stand 10 minutes before slicing against the grain and serving.
OVEN INSTRUCTIONS:
- Heat your broiler to HIGH.
- Place an oven rack a few inches below the broiler. Line a broiler pan with aluminum foil, add the broiling rack, and spray with nonstick cooking spray.
- Place marinated steak on prepared broiler pan. Slide it directly under the broiler.
- Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
- The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
- Let stand 10 minutes before slicing against the grain and serving.
Notes
- This flank steak marinade recipe obviously uses balsamic and beer; however, you can substitute with an equal amount of red wine instead of the beer if you prefer!
- Prepare your flank steak in the oven or on the grill! Both sets of instructions are included.
- Prefer a flank steak marinade made with soy sauce and honey (with a nice teriyaki flavor)? Try this recipe!
- Looking for a Mexican flank steak marinade that's perfect for tacos or fajitas? Try this recipe!
Mmm I love a good steak marinade and this sounds perfect! I haven’t made flank steak in the longest time, so I have to try this out. My husband would love this, too! Pinned!
Thanks for the Pinterest love, Gayle!
Wooow Thanks I love a good steak marinade and a bottle of wine…mmmmm 🙂
Perfect! This will be delicious with your glass of wine! 🙂
My family is a huge lover of meat and marinade but we’ve never thought of adding beer to steak, Blair! Thanks for the intriguing and inspiring recipe which we will definitely try soon! 🙂
I bet you’d love this one, Agness! Thank you for stopping by!
I adore flank steak..I grill it in my creatively made marinade, I make a killer ropa viaja, actually just went before to Western Beef (a superbly priced real meat mecca) and it was still priced at $10.99 a pound! The continued escalating price of this highly desired cut of meat isn’t practical for cooking for a crowd. sad sad????
Oh, yum! KC — do you want to share your special ropa vieja recipe? I’d love to try it!
Thank you for this recipe. My family really liked this marinade. It’s so delicious with glass of red wine. Do you have similar recipes for cooking in pellet smoker/? I just want to do something in it and I can’t find any good recipient the internet.
Excited to try this recipe it’s marinading right now! I’m having beef but my wife doesn’t eat beef so using pork for her hope she likes it!!
Sounds perfect, Senry. Hope you both enjoy the meal! 🙂