Want a tasty marinade for flap steak or another tough cut of beef? This one is SO GOOD! It tenderizes flap steak while packing bright, fresh flavors from herbs and pantry staples. Finish your steak grilled, griddled, or smoked.
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Table of Contents
How do you tenderize beef flap meat?
Flap steak (flap meat) is flavorful but can be tough if cooked without preparation. A short, well-balanced marinade helps break down muscle fibers and adds moisture and flavor. For this recipe, marinate the meat from 30 minutes up to 2 hours in the refrigerator. Avoid using marinade that has touched raw meat as a sauce—discard it after use.
This marinade works well whether you finish the steak on a grill, griddle, or hot cast-iron pan. Use high heat for a good sear and slice against the grain for the most tender bites.
See a quick Flap Steak Marinade video
If you’re new to cooking steak, there’s a longer step-by-step video later in this post that walks through the process in detail.
Ingredients
- ⅓ cup olive oil
- ⅓ cup soy sauce
- 1 tbsp red wine vinegar
- Juice of ½ medium lemon
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp fresh minced garlic
- ½ tsp crushed red pepper
- ½ tsp ground black pepper
- 1 tsp ground ginger
- 1 tbsp fresh cilantro, chopped
How to make this marinade for flap steak
Follow these simple steps—no fancy tools required.
- Combine all ingredients in a large bowl and whisk until well blended.
- Place flap steak in a shallow dish or a resealable bag and pour the marinade over it.
- Refrigerate for 30–90 minutes; longer for thicker pieces or tougher cuts (up to 2 hours is fine).
- Remove meat from the marinade, discard the used marinade, and cook the steak as desired. Slice thinly against the grain for the best texture.
Tip: Pat the steak lightly before searing to avoid excess splatter. Use a high-temperature surface for a quick sear, then rest the meat for a few minutes before slicing.
Try these easy griddle recipes…
- How To Cook Griddled Ribeye Steaks
- How To Cook Sirloin Steak On Griddle
- Italian Marinade For Grilled Foods
Pro tip: a reliable meat thermometer takes the guesswork out of doneness—aim for your preferred temperature and remove the steak a few degrees early to rest.
Are you a foodie, too?
Hope this marinade gives you tender, flavorful flap steak every time. If you try it, slice the steak thin against the grain and serve immediately for the best texture.
Enjoy cooking — Jenna
Flap Steak Marinade Recipe | Sip Bite Go
Video
Ingredients
- ⅓ cup olive oil
- ⅓ cup soy sauce
- 1 tbsp red wine vinegar
- Juice of ½ medium lemon
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp fresh minced garlic
- ½ tsp crushed red pepper
- ½ tsp ground black pepper
- 1 tsp ground ginger
- 1 tbsp fresh cilantro, chopped
Instructions
- Whisk all ingredients together in a large bowl until combined.
- Place flap steak in the marinade and refrigerate for 30–90 minutes (up to 2 hours for chewier cuts).
- Remove the steak, discard the used marinade, and cook to desired doneness. Rest briefly and slice against the grain.
Notes
For full demonstration, watch the recipe video on Sip Bite Go’s YouTube channel. Do not reuse marinade that contacted raw meat unless it has been boiled.
Nutrition (per serving)
Carbohydrates: 8 g |
Protein: 2 g |
Fat: 18 g |
Sodium: 1128 mg
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