Omg- the mccormicks packaged brown sugar bourbons marinade is soooooo good!!! Like stupid good. That’s what we always do for our flank steak

Agree w/everyone here who does soy sauce based marinades.

We just eyeball amounts - mostly soy sauce, lesser amount of red wine vinegar, little bit of ketchup, ginger (preferrably fresh if we have it/have planned for it), garlic, Worcestershire. A little like 11:42, but ketchup and ginger instead of mustard (I guess a fancier version would probably use tomato paste). Also we don't use much oil, maybe we'll add some oil maybe we won't. And definitely marinade overnight.

Put garlic, lime juice, fish sauce, tequila, olive oil, salt, pepper, and a can of chipotles in adobo in a blender.

If you can't do spicy you can pick the chipotles out and just use the adobo but you'll need to use two cans.

1/2 cup of red wine vinegar, 1.5 teaspoons of ground ginger, 1/2 teaspoon of fresh pepper, 2 tablespoons of olive oil. Simple and delicious.

Anonymous wrote:What is your favorite marinade for flank steak?

Soy sauce

This one is the best!! Tried and true.
https://www.mccormick.com/blogs/recipes/savory-flank-steak-marinade

I love a kiwi marinade. It has some enzymes that help tenderize the meat.

I usually just eyeball, but something like
1 kiwi
bit of soy sauce
some oil
some chilies
some vinegar
a few garlic cloves

throw in a blender, then I put the steak in a ziplock bag with the marinade and let it do its thing. Wipe off before grilling.

This one is really good.

½ cup vegetable oil
⅓ cup low-sodium soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced (I usually add more)
½ teaspoon ground black pepper

Makes enough for a 1½ to 2 pound flank steak. Marinate for at least 2 hours, or even overnight.

I have tried many over the years, and always think the best ones have Worcestershire.