Keto Flank Steak Marinade – 3 Ways!

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Check out these three ways to make Keto Flank Steak Marinade! It takes only 10 minutes of prep time, followed by marinating in the refrigerator, then grilling to tender perfection just in time for an easy dinner. Flank steak is naturally low-carb and high-protein, making it a great family meal any time of the year. 

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Low-Carb Steak Marinade

If you’re looking for something delicious, unique, and versatile – you’ve come to the right place. This keto steak marinade has it all. There are three different ways to prepare it, all leading to a tasty and tender steak that will please everyone.

But first, why is it essential to marinate your meat? Historically marinating meats was primarily done with brine. (1) Brine is a salt and water solution that is used to preserve foods such as vegetables, fish, meat, and cheese. Today, we use other acidic liquid forms like lime juice and different kinds of vinegar to make a more flavorful marinade.

Soaking meats in a wet marinade is commonly used to enhance the meat’s flavor and tenderize tough cuts. This transforms a chewy cut of beef into a very delicious and tender meal.

The wonderful thing about these marinades is that they are often used interchangeably with other cuts of meat. So if you can’t get your hands on flank steak, use this recipe as a keto skirt steak marinade instead.

Flank steak, flat iron steak, and skirt steak have subtle differences but are similar enough in texture, taste, and shape that they can be substituted one for another in any recipe.

Most store-bought marinades contain added sugars, potentially rancid vegetable oils, preservatives, and other unnecessary ingredients. (2) Instead, why not whip up a batch of a tasty marinade at home and get ready for a delicious and healthy meal come dinner time?

How to Make Flank Steak with Chimichurri Sauce

Chimichurri flank steak marinade comes together quickly in a blender with just 6 ingredients plus salt and pepper.

You’ll need only 10 minutes of active hands-on time, then give the steak at least 2 hours for all the delicious chimichurri flavors to marinate into the meat.

Finally, follow up with 10 minutes of grill time, and you’re set.

Ingredients

• Parsley – fresh parsley leaves from Italian parsley are best; these are distinguished most notably by their flat leaves, not curly leaves as seen in curly parsley. Try to limit the woody stems and use leaves only; you’ll need half a cup of parsley leaves, so it’s best you buy an entire bunch rather than a small clamshell.
• Garlic – fresh and peeled garlic cloves are necessary for the best chimichurri; you won’t regret skipping the jarred garlic and using fresh
• Red wine vinegar
• Oregano – fresh oregano leaves only; this is often sold in plastic clamshells in the herb section of your local grocery store.
• Red pepper flakes – this is optional but adds a nice kick to the chimichurri
• Extra virgin olive oil – use the best quality olive oil you have access to
• Salt and pepper

Step-By-Step Directions

I recommend marinating your meat in the morning or overnight for easy dinner prep. Then, grill the meat in the evening and prepare a simple side dish.

Step one

In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes (if using) and salt and pepper. Pulse until well chopped and thoroughly combined. 

While the machine is running, slowly pour in the olive oil through the feed tube until chimichurri is well blended and emulsified. 

Step two

Place the flank steak in a large resealable bag and pour the chimichurri over it. Seal the bag and massage the marinade into the meat to coat it evenly.

You can also marinate the steak in a medium-sized bowl or baking dish covered with a lid or plastic wrap.

Marinate the steak in the refrigerator for at least two hours or overnight for maximum flavor. 

Step three

Preheat the grill or grill pan to high heat. Grill the steak for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness.

To achieve medium-rare steak, cook to and internal temperature of 125-130 degrees Fahrenheit (52-54 degrees Celsius). The well-done steak will sit at 154 degrees Fahrenheit (68 degrees Celsius). (3)

Step four

Remove from the grill and let it rest for a few minutes before slicing against the grain. Serve and enjoy. You can double the chimichurri recipe and reserve half to serve on top of the steak.

How to Make Flank Steak with Spicy Marinade

Just like these marinades, keto flank steak is so versatile. Serve it as is with a side salad or low-carb vegetable. Or slice the meat against the grain for fajitas or tacos. You can also top a large salad with sliced flank steak or slip it into sandwiches. There are so many different ways to enjoy this cut of meat. And with three different marinades, you’ll have a variety of flavors to try. 

Ingredients

• Extra virgin olive oil – this is the base of the marinade, so be sure to use the best quality olive oil
• Lime juice – freshly squeezed lime juice is best, but bottled lime juice will work in a pinch (as long as it doesn’t have anything else added to it); this will work as the acidic medium to break down the meat, tenderizing it.
• Garlic – minced fresh garlic cloves
• Jalapeno pepper – a few tablespoons of diced jalapeno pepper will add great spiciness to the marinade but will not be overpowering
• Spices – cumin powder, chili powder, dried oregano, and salt and pepper. 

Step-By-Step Directions

Mexican flank steak marinade comes together quickly in a small bowl with just 4 main ingredients plus spices. You only need 10 minutes of active, hands-on time, but plan for at least 2 hours for all the authentic Mexican flavors to marinate into the meat. Then follow up with only 10 minutes of grill time. After all this, you’ll have the most delicious and tender Mexican-inspired flank steak.

Step one

Whisk together extra virgin olive oil with the lime juice to break up the fat solids. Add minced garlic, diced jalapeno pepper, cumin powder, chili powder, dried oregano, and salt and pepper and combine well. 

Step two

Place the flank steak in a large resealable bag and pour the spicy marinade over it. Seal the bag and massage the marinade into the meat to coat it evenly.

You can also marinate the steak in a medium-sized bowl or baking dish covered with a lid or plastic wrap.

Marinate the steak in the refrigerator for at least two hours or overnight for maximum flavor. 

Step three

Preheat the grill or grill pan to high heat. Grill the steak for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness.

To achieve medium-rare steak, cook to an internal temperature of 125-130 degrees Fahrenheit (52-54 degrees Celsius). The well-done steak will register at 154 degrees Fahrenheit (68 degrees Celsius). 

Step four

Remove from the grill and let it rest for a few minutes before slicing against the grain. Serve and enjoy. Spicy flank steak is great in fajitas and tacos.

How to Make Flank Steak with Balsamic Mustard Marinade

Balsamic flank steak marinade is another super easy recipe that comes together quickly in a small bowl with just 5 basic ingredients plus salt and pepper. You only need 10 minutes of active hands-on time. The steak is most flavorful with at least 2 hours of marinating time. Finally, follow up with only 10 minutes of grill time, and you’re set.

Ingredients

• Extra virgin olive oil – this is the base of the marinade, so ensure you’re getting the best quality
• Balsamic vinegar – this will help tenderize the steak, creating very tender meat
• Garlic – minced fresh garlic cloves
• Rosemary – fresh rosemary will yield invigorating flavor; can be found in small clamshells in the herb section of your local grocery store
• Dijon mustard – use gourmet Dijon mustard for a smoother marinade or whole grain Dijon for more texture
• Salt and pepper

Step-By-Step Directions

Follow along. Each step is very easy.

Step one

Whisk together extra virgin olive oil with the balsamic vinegar to break up the fat solids. Add minced garlic, chopped rosemary, Dijon mustard, and salt and pepper, and combine well. 

Step two

Place the flank steak in a large resealable bag and pour the balsamic mustard marinade over it. Seal the bag and massage the marinade into the meat to coat it evenly.

You can also marinate the steak in a medium-sized bowl or baking dish covered with a lid or plastic wrap.

Marinate the steak in the refrigerator for at least two hours or overnight for maximum flavor. 

Step three

Preheat the grill or grill pan to high heat. Grill the balsamic marinated flank steak for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness.

To achieve medium-rare steak, cook to an internal temperature of 125-130 degrees Fahrenheit (52-54 degrees Celsius). The well-done steak will register at 154 degrees Fahrenheit (68 degrees Celsius). 

Step four

Remove from the grill and let it rest for a few minutes before slicing against the grain. Serve and enjoy. 

Keto Flank Steak Marinade FAQ

More Keto Beef Dinner Recipes

What’s your favorite way to eat beef for dinner? You might like keto ground beef recipes, low-carb stir-fry recipes, or maybe easy skillet meals. 

Be sure to try all the best cheap cuts of meat for grilling, in addition to flanks steak. Then, take a look at our most popular fan-favorite dinner recipes: 

• Ground Beef Philly Cheesesteak Casserole
• Slow Cooker Beef Shank
• Crockpot Keto Beef and Broccoli
• Low-Carb Taco Skillet