Steakhouse-Style Grilled Marinated Flank Steak Recipe

J. Kenji Lopez-Alt

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the bottled glop).Cutting some Worcestershire sauce and chopped anchovies with a bit of soy, a good amount of Dijon mustard, some sugar, and garlic, then shaking the whole thing up with oil creates a creamy, emulsified marinade that works equally well as a sauce.

Note: An equivalent weight of skirt, flap, or hanger steak can be used in place of flank steak.

Recipe Facts

Active: 30 mins
Total: 90 mins
Serves: 4 to 6 servings

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  • 1/2 cup Worcestershire sauce

  • 1/4 cup soy sauce

  • 3 tablespoons brown sugar

  • 4 anchovy filets

  • 2 cloves garlic

  • 2 tablespoons Dijon mustard

  • 2 tablespoons tomato paste

  • 1/2 cup vegetable oil

  • 2 tablespoons chopped chives

  • 1 medium shallot, minced (about 2 tablespoons)

  • 1 whole flank steak, about 2 pounds (see note)


  1. Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified. Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve. Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

  2. Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135° for medium. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing extra marinade tableside.

  3. Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Remove steak from marinade and pat dryw ith paper towels. Add steak to pan and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare, or 135° for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Carve and serve, passing extra marinade tableside.

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Nutrition Facts (per serving)
449 Calories
25g Fat
11g Carbs
44g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 449
% Daily Value*
Total Fat 25g 32%
Saturated Fat 6g 31%
Cholesterol 122mg 41%
Sodium 834mg 36%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 44g
Vitamin C 5mg 24%
Calcium 70mg 5%
Iron 4mg 23%
Potassium 786mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)