Elevate your grilling game with this incredibly flavorful Soy, Orange Juice, and Red Wine Marinade! Crafted from everyday kitchen staples, this versatile marinade is your secret weapon for transforming ordinary flank steak into an extraordinary culinary experience.
Imagine tender, juicy flank steak, deeply infused with a symphony of savory, sweet, and tangy notes, then kissed by the smoky char of the grill. This easy marinade works its magic over about 8 hours, allowing the robust flavors to permeate every fiber of the beef, resulting in a dish that’s perfect for a bustling weeknight meal or a show-stopping summer barbecue.
Why This Simple Marinade Will Become Your Go-To
In a world of complex recipes, sometimes simplicity is key. This marinade stands out for its minimal ingredient list and maximum impact, making it an indispensable addition to any home cook’s repertoire. Here’s why you’ll fall in love with it:
- **Effortless Preparation:** With only three core ingredients, this marinade comes together in mere minutes. No extensive chopping, no elaborate measuring – just mix and marinate. It’s perfect for those busy days when time is a luxury.
- **Unbeatable Versatility:** While it shines brightest with flank steak, don’t limit its potential! This robust marinade is equally fantastic with bone-in chicken pieces, pork chops, and even shrimp. Adjust marinating times accordingly, and discover new family favorites.
- **Pantry Staples Convenience:** Chances are, you already have orange juice, soy sauce, and red wine in your pantry or fridge. This means a delicious, gourmet-tlevel meal is always just a few steps away, without a special trip to the grocery store.
- **Flavorful and Tenderizing Power:** The unique combination of sweet orange, savory soy, and acidic red wine doesn’t just add incredible flavor; it actively works to tenderize the meat, ensuring a delightful texture with every bite.
- **Impressive Yet Simple:** Whether you’re hosting a sophisticated dinner party or preparing a casual weeknight dinner, this marinade delivers impressive results with minimal fuss. Your guests will think you spent hours in the kitchen!
Rave Reviews from Our Community:
Don’t just take our word for it! Here’s what one satisfied cook, Eva, had to say:
“We had this wonderful marinated steak on Saturday and I can fully attest that it truly tenderized the flank steak. The flavors were incredible. Definitely will be my go-to recipe from now on. So easy and so delicious!”
Mastering the Grill: Expert Tips for Flank Steak
Grilling flank steak to perfection requires a few simple techniques. Follow these expert tips to ensure your marinated flank steak is juicy, tender, and incredibly delicious every time:
- **Scoring for Deeper Flavor:** For maximum flavor penetration and tenderness, lightly score the surface of the flank steak across the grain. Use a sharp knife to make shallow cuts (about 1/8 to 1/4 inch deep) in a diamond pattern or parallel lines across the top layer of the beef. This small step allows the marinade to soak in more effectively, enhancing both flavor and texture.
- **Efficient Marinating:** Combine your flank steak and the marinade ingredients in a sturdy, gallon-sized resealable bag. Press out most of the excess air before sealing. This ensures the meat is fully submerged and agitated, allowing the marinade to coat all surfaces evenly. Placing the bag on a plate in the refrigerator prevents any potential leaks.
- **Optimal Marinating Time:** Marinate your flank steak in the refrigerator for a minimum of 4 hours, and ideally up to 8 hours. While longer marinating times might seem beneficial, extending beyond 8-12 hours, especially with acidic marinades, can sometimes make the beef overly salty or even mushy, depending on the specific ingredients and your personal preference. If starting with frozen flank steak, you can often marinate it overnight as it slowly thaws in the fridge.
- **Achieving Perfect Doneness:** Grill your flank steak to your desired internal temperature. Flank steak is best enjoyed medium-rare to medium, as overcooking can make it tough. Use an Instant Read Thermometer inserted into the thickest part of the meat for accuracy. Remember that the internal temperature will continue to rise by 5-10 degrees after it’s removed from the grill due to carry-over cooking. For medium-rare, aim to pull it off the grill around 125-130°F (52-54°C).
- **The Importance of Resting:** Once cooked, transfer the flank steak to a cutting board and loosely tent it with aluminum foil. Allow it to rest for at least 10 minutes before slicing. This crucial step allows the juices to redistribute evenly throughout the meat, preventing them from running out when sliced and ensuring every bite is moist and flavorful.
- **Slicing Across the Grain:** This is perhaps the most critical tip for tender flank steak. Observe the surface of the cooked steak; you’ll notice long, parallel muscle fibers, which define the “grain.” Always cut thin slices (about 1/4 inch thick) perpendicular to these lines, from one long side of the steak to the other. Cutting against the grain shortens these tough fibers, resulting in incredibly tender, easy-to-chew pieces.
The Powerhouse Ingredients Behind This Marinade
This marinade’s magic lies in the synergistic combination of its three humble yet mighty components. Each ingredient plays a vital role in tenderizing and infusing the beef with exceptional flavor:
- **Flank Steak:** This flat, lean, and intensely flavorful cut of beef comes from the abdominal muscles of the cow. Its robust flavor makes it an excellent candidate for marinating and grilling. Its distinctive grain is important to note for proper slicing. Feel free to use any size flank steak; simply adjust the marinade quantities proportionally.
- **Orange Juice:** More than just sweetness, orange juice brings crucial acidity to the marinade. The natural acids help to break down the tough muscle fibers in the flank steak, tenderizing the meat. It also contributes a bright, citrusy note that balances the richness of the beef and adds a touch of natural sweetness.
- **Soy Sauce:** A fundamental ingredient for umami, the fifth basic taste sensation. Soy sauce delivers a profound savory depth and saltiness that penetrates the meat, enhancing its natural beefy flavor. Its complex notes create a well-rounded foundation for the marinade.
- **Red Wine:** The red wine not only adds a sophisticated depth of flavor with its fruity and earthy undertones but also contributes additional acidity. The alcohol itself acts as a flavor carrier, helping other flavors permeate the meat more effectively, and enhances the overall aromatic profile of the marinade.
Simple Steps to Your Best Grilled Flank Steak
Making this incredible marinated flank steak is wonderfully straightforward. Follow these steps for delicious results:
Frequently Asked Questions About Marinating & Grilling
Grilling flank steak is a summer tradition in many homes, and this marinade makes it incredibly easy. With common ingredients like orange juice in the fridge, a bottle of red wine, and soy sauce in the pantry, a fantastic meal is always within reach. The beauty of this recipe lies in its simple equal-parts ratio, making it a truly “no-brainer” marinade that works on beef, chicken, pork, and even shrimp. Let’s explore some common questions:
A marinade (noun) refers to the flavorful liquid mixture in which ingredients are soaked. Its purpose is to infuse flavor, tenderize the food, and sometimes preserve it. Marinades typically contain an acid (like citrus juice, vinegar, or wine), salt (soy sauce, Worcestershire sauce), seasonings (herbs, spices, garlic), and often a sweet component (honey, brown sugar, or fruit juice like orange juice) to create a balanced flavor profile. To marinate (verb) is the action or process of soaking food in a marinade. Due to the acidic nature of most marinades, it’s essential to marinate ingredients in a non-reactive container, such as a glass dish, ceramic bowl, or a heavy-duty resealable plastic bag, to prevent any metallic taste or chemical reaction.
The duration of marinating is crucial and depends on the type and cut of protein, primarily due to the acidic components in marinades. Marinating for too long, especially with delicate proteins, can result in a mushy or overly salty texture. Here are general guidelines:
- Beef (Flank Steak, Skirt Steak, Sirloin): 4 hours up to 8 hours is ideal for this recipe. While some tough cuts can go overnight, with this particular blend, I recommend an 8-hour maximum to avoid excessive saltiness.
- Chicken (Breasts, Thighs): 2-6 hours. Chicken absorbs flavors quickly and can become overly tenderized or mushy if left too long.
- Pork (Chops, Tenderloin): 6 hours up to overnight. Pork can withstand longer marinating times than chicken.
- Shrimp (with or without shells): 30 minutes to 1 hour. Shrimp is delicate and cooks quickly; too much time in a marinade will make it mushy.
The best way to determine the doneness of flank steak is by using a reliable meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat pockets. Here are the target temperatures to aim for (remember to account for carry-over cooking, where the temperature rises by 5-10°F after removal from heat):
- **Rare:** 125-130°F (52-54°C) – Remove from grill around 120°F (49°C)
- **Medium-Rare:** 130-135°F (54-57°C) – Remove from grill around 125°F (52°C)
- **Medium:** 135-140°F (57-60°C) – Remove from grill around 130°F (54°C)
I personally prefer medium-rare for flank steak, pulling it off the grill when it hits about 125°F, then covering it with foil to rest for 10 minutes. This allows it to reach a perfect 135°F. For more detailed guidance on degrees of doneness and comprehensive grilling tips for flank steak, you can refer to our Korean Flank Steak recipe.
Explore More Delicious Entree Recipes
If you loved this easy and flavorful flank steak marinade, we encourage you to explore other exciting recipes that are perfect for your next meal or gathering. From other fantastic marinades to versatile grilled dishes, there’s always something new to discover:
- Low-Carb Marinade from Kalyn’s Kitchen – Another great option for healthy and flavorful grilling.
- Grilled Flank Steak Fajitas – Turn your flank steak into a vibrant Mexican-inspired feast.
- Red Wine, Soy and Balsamic Flank Steak – A variation on a classic, offering a different flavor profile.
- Marinated Greek Lamb Kebabs – For when you’re craving Mediterranean flavors.
- Beef Teriyaki Kabobs – Sweet and savory skewers that are always a hit.
- Best Chicken Marinade – Another go-to for perfectly moist and flavorful chicken.
- More Delicious Entree Recipes – Browse our full collection for endless meal inspiration.
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Soy, Orange Juice, Red Wine Marinade
5 minutes
6 minutes
11 minutes
6 servings
A super easy, 3-ingredient marinade that’s perfect on flank steak and incredibly versatile for other proteins!
Ingredients
- 2 pounds flank steak (any size is fine)
- ½ cup orange juice
- ½ cup soy sauce
- ½ cup red wine
Instructions
- In a large resealable zip-lock bag, combine the orange juice, soy sauce, and red wine.
- Place the flank steak into the marinade, ensuring it is fully coated. Seal the bag, pressing out as much air as possible.
- Marinate in the refrigerator for at least 4 hours, and up to 8 hours for optimal flavor and tenderness.
- About 30 minutes before grilling, remove the steak from the refrigerator to bring it closer to room temperature while you prepare your grill.
- Preheat your grill to medium-high heat. Grill the flank steak to your desired doneness, typically 2-3 minutes per side for rare to medium-rare.
- Once cooked, transfer the steak to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing.
- To serve, cut thin slices against the grain for maximum tenderness. Enjoy!
Notes
To infuse even more flavor and enhance tenderness, lightly score the flank steak across the grain on both sides. Make shallow cuts (about 1/8 inch deep) from one long side of the flank steak to the other, without cutting all the way through.
This marinade is also fantastic for chicken (marinate 2-6 hours), pork (marinate 6-12 hours), or shrimp (marinate 30-60 minutes).
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 328
Total Fat: 13g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 119mg
Sodium: 1253mg
Carbohydrates: 4g
Fiber: 0g
Sugar: 2g
Protein: 44g
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