Soy, Orange Juice, Red Wine Marinade
I love recipes that are 5 ingredients or less! Don’t we all need a ton of these in our repertoire? Much as I enjoy creating an entree with as many layers of flavor as ingredients, there are many days when I’m overextended with little time for measuring and chopping.
I’ve used this Soy, Orange Juice, Red Wine Marinade with flank steak as well as bone-in chicken thighs. It’s quite versatile. Most of us always have these ingredients on hand, plus it’s tasty enough for company and easy enough for a weeknight meal.
Easy Flank Steak Marinade
We grill a LOT of flank steak in the summer and sometimes I don’t have time to gather a multitude of ingredients for a marinade. With juice in the fridge, a partially drunk bottle of wine plus soy sauce in the pantry, it’s pretty much a no-brainer. Equal parts of each ingredient and, voila, you have your easy flank steak marinade. It can be used on beef, chicken, pork and even shrimp. It’s just that versatile! Note the different marinating times below.
Beef: 4 hours up to overnight (overnight will sometimes make the beef a little too salty, so I prefer an 8-hour max marinating time with this recipe)
Chicken: 2-6 hours
Pork: 6 hours up to overnight
Shrimp with shells on: 1 hour
Tips for Grilling Flank Steak
- PRO-Tip: Lightly scoring (cutting into the top layer of the beef) across the grain of the flank steak allows for the marinade to permeate the meat a little deeper.
- Place the beef and marinade ingredient into a gallon Ziploc bag and remove most of the excess air. Agitate the bag so that all sides of the meat are exposed to the marinade.
- Place in the refrigerator for up to 8 hours. Longer could make your beef overly salty, but this depends on your taste buds. If you start with frozen flank steak, you can easily marinate overnight.
- Grill your flank steak to your desired doneness. Use an Instant Read Thermometer to check the internal temperature. Remember to allow for carry over cooking, meaning the meat will rise 5-10 more degrees while it rests.
- When you pull the steak off the grill, place on a cutting board and cover with foil. PRO-Tip: Let your flank steak rest about 10 minutes before slicing. This allows for the juices to redistribute into the meal.
- PRO-Tip: Cut thin slices across the grain. You will see lines running across the surface lengthwise. That is the direction of the “grain.” Cutting across the grain (usually from one long side to the other long side) creates more tender slices.
More Marinades You’ll Love:
- Korean Grilled Flank Steak
- Marinated Ginger Flank Steak
- Grilled Flank Steak Fajitas
- Red Wine, Soy and Balsamic Flank Steak
- Marinated Greek Lamb Kebabs
- Beef Teriyaki Kabobs
- Best Chicken Marinade
- More Delicious Entree Recipes
- 2 pounds flank steak (any size is fine)
- ½ cup orange juice
- ½ cup soy sauce
- ½ cup red wine
- Mix orange juice, soy and red wine in a zip lock bag. Place steak into marinade. Seal bag and marinate at least 4 hours in refrigerator.
- Take the steak out of the fridge for a half hour to take the chill off as you prepare the grill. Grill to desired doneness. We usually grill 2-3 minutes per side for rare- medium rare. Let rest for 10 minutes before slicing against the grain to serve.
To infuse more flavor, lightly score the flank steak across the grain on both sides (very shallow cuts from one long side of the flank steak to the other).
Amount Per Serving: Calories: 328 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 119mg Sodium: 1253mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 44g