Flavorful Flank Steak Marinade

Bill and I both love flank steak, but it can be tricky to make sometimes. It’s not so easy for me to eat at the moment, because of my braces. So I decided to whip up a new marinade that would hopefully help me be able to eat the steak a little better. This new marinade turned out to be so delicious, and easy, that I decided to make it for my family while my Aunt Jenny was in town.



The steak was a hit! Everyone raved about how delicious it was! The best part was that it was so easy to put together! I quickly marinated the steak earlier in the day, and then went about my day preparing for dinner guests while it marinated in the fridge.



This marinade came to be, because I wanted to use coconut aminos and tamari for flavor, but also one of our spice blends for simplicity. Since our Steak Seasoning contains coarse sea salt, onion, garlic, and red pepper, I thought it would work well with the coconut aminos, as we usually use those spices with Asian-inspired sauces. I also like to combine coconut aminos and tamari, because I often feel like the aminos aren’t strong enough for a marinade, but the flavor of tamari is too strong, so combining the two is really helpful for getting the flavor profile right.




Bill put the steak in our SousVide (link to view on Amazon) because we knew we would be a bit stressed getting the food on the table, so eliminating the stress of a perfectly cooked steak was essential for us. We were cooking for about 16 people! This is a step you, of course, do not have to take, as we know most people do not own a SousVide. Bill set the steak to cook at 132 for 90 minutes, but he says if he had to do it again, he’d go 130F on the steak.




This new marinade was perfect, and so quick and easy to throw together. The best part was that everyone absolutely LOVED it. That made me so happy. Everyone asked me how I made it, and what I used to flavor the steak, and there’s not much I love more than when people love my cooking.



I hope you enjoy this recipe! Let me know what you think in the comments below!


Flavorful Flank Steak Marinade

This flavorful marinade for flank steak is sure to please your dinner guests. This marinade comes together quickly, and then after a couple hours in the fridge, is ready for a quick grill, and then serving. Full of flavor, and perfect for summer!

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small mixing bowl, whisk together the coconut aminos, tamari, toasted sesame oil, and olive oil.
  2. Unwrap your flank steak, and season both sides with a tablespoon of Primal Palate Steak Seasoning.
  3. Place the steak into a gallon ziplock back, or your choice of dish for marinating, and pour the marinade over the steak.
  4. Seal the bag, and then move the steak around in the bag, so that the marinade is coating the entire steak.
  5. Marinate for 6 hours before grilling. Remove from refrigerator about 15 minutes before grilling.
  6. Preheat your grill to medium high heat. When the grill had gotten nice and hot (at least 400F, ideally 500F), remove your steak from the marinade and allow the sauce to drip off.
  7. Place the steak on the grill for 4-7 minutes, until nicely seared. Flip and continue to cook. Most flank steaks are thinner at one edge and thicker at the other. Keep the thicker part over the hotter part of the grill. This will help to cook it evenly. Use a meat thermometer to determine internal temperature (look for about 130F. The temp will rise another 5F while resting)
  8. Allow to rest for 5 minutes. Slice thinly against the grain.


Another cooking method is to sous-vide the steak. Vac-pack the steak after marinading, and cook in the sous vide at 132 F for 90 minutes. Remove, allow marinade to drip off, and sear quickly on the grill for 3-4 minutes per side.

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