Marinated Steak Recipe

Trim and tenderize

Pat the steak dry with paper towels. Trim any large excess fat or silver skin. If the steak is thicker than 1 inch, use a meat mallet to gently pound the steak to an even thickness (about 1 inch) for even cooking.

Make the marinade

In a medium bowl, whisk together soy sauce, olive oil, lime juice, brown sugar, Worcestershire sauce, minced garlic, grated ginger, red pepper flakes, black pepper, and kosher salt until the sugar mostly dissolves and the mixture is uniform.

Marinate the steak

Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated and the marinade covers the meat. Add chopped cilantro (reserve a small amount for garnish if desired) and press out excess air if using a bag. Refrigerate and marinate for at least 1 hour, ideally 4–8 hours. For maximum flavor without over-salting, do not exceed 12 hours.

Bring steak to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. This helps with even cooking.

Preheat cooking surface

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to high heat. Lightly oil the pan or brush the grill grates with oil to prevent sticking.

Sear the steak

Remove the steak from the marinade and let excess drip off (do not pat completely dry; a little surface moisture helps with caramelization). Place the steak on the hot skillet or grill. For a 1-inch flank/skirt steak, cook about 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. Avoid flipping repeatedly—one flip is best.

Finish with butter (optional)

If using a skillet, during the last 30–60 seconds of cooking, add 1 tablespoon of butter to the pan and spoon the melted butter over the steak to enrich flavor and help form a glossy crust.

Rest the steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes to allow juices to redistribute.

Slice against the grain

Locate the grain direction of the steak and, using a sharp knife, slice thinly across the grain into 1/4-inch slices. Slicing against the grain shortens muscle fibers and makes the meat more tender.

Arrange slices on a serving platter, sprinkle the reserved chopped cilantro/parsley over the top, and serve with lime wedges on the side. Optionally spoon any residual juices from the cutting board over the sliced steak.