The Best Flank Steak Marinade


I’m not including measurements for the ingredients. More soy than pineapple, and less, if you like it spicy more jalapeños.

Soy sauce
Pineapple Juice (canned)
Fresh ginger (sliced)
Jalapeño (sliced with seeds)


This is my go-to Flank Steak Marinade. It can be a little tricky with the soy sauce; too much the MEAT will be too salty and if it’s marinated too long. Pineapple has an enzyme called, Bromelain. Bromelain “eats” the collagen (connective tissue) in proteins. Collagen is what causes the meat to be tough. So, the pineapple juice tenderizes the flank streak. So, again, if it’s marinated too long it becomes mushy. The flank steaks grain goes in one direction, so it’s imperative, once the steak is cooked, to slice it thin and AGAINST THE GRAIN. Otherwise the steak will be tough. The sugar from the marinade gives it a nice caramelization when cooked. I cook the flank steak on the grill on high eat until it’s R-MR. Let rest, so all the those flavor juices don’t rush out when you slice. I pair this marinated flank with a bleu cheese Alfredo, and a jalapeño relish which I will post soon.

One step that I have never done is score the meat prior to marinating. If you want the marinade to penetrate the flank fast, score it, if you have 12 hours before cooking, then don’t.

Combine all ingredients. Marinate 4-24 hours. Rinse (or don’t) I never do. Then cook, rest slice, serve. ENJOY!