Marinated Flank Steak Toh

This flank steak gets a 4-hour marinade in a tangy-sweet blend of ketchup, Worcestershire sauce, brown sugar, garlic, and oil that tenderizes and flavors the meat before it hits the grill. It’s a no-fuss backyard classic that relies on time rather than a long ingredient list.

The ketchup and Worcestershire form the backbone of the marinade. Ketchup brings tomato sweetness and acidity, while Worcestershire adds that deep, fermented umami. Brown sugar rounds out the flavor with a touch of caramel that helps the steak develop a gorgeous char on the grill.

Flank steak is a lean, flat cut with long muscle fibers that run in one direction. Slicing thin against the grain after grilling is what makes it tender. Cut with the grain and you’ll be chewing through tough, stringy fibers no matter how well you cook it.

Pro Tips

• Marinate for at least 4 hours, but no more than 8. The acid in the ketchup can start to break down the meat’s surface and make it mushy if left too long.
• Pull the steak from the fridge 30 minutes before grilling. Cold meat doesn’t sear evenly and the center stays raw while the outside overcooks.
• Four minutes per side gives you medium on a hot grill. Use an instant-read thermometer if you’re unsure: 135°F (57°C) for medium.
• Let the steak rest 5-10 minutes on a cutting board before slicing. Cutting immediately lets all the juices run out onto the board instead of staying in the meat.

Variations

• Add a splash of soy sauce to the marinade for extra umami depth.
• Use this marinade on skirt steak for fajitas or on London broil.
• Swap the ketchup for Dijon mustard for a sharper, less sweet flavor profile.