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Keto Dinner

Marinated Flank Steak

This marinated flank steak is one of my most-requested keto dinners. The zesty lemon-herb marinade infuses the meat with bold flavor while keeping it tender. It’s an effortless grilled meal that feels elegant, and I often make it for guests when I want to impress without the fuss. Best of all, it fits perfectly into a low-carb lifestyle.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 350 Calories
Marinated Flank Steak

Ingredients

  • /3 cup olive oil or vegetable oil
  • /4 cup lemon juice
  • tablespoons cider vinegar or red wine vinegar
  • tablespoon Worcestershire sauce
  • tablespoon soy sauce
  • tablespoon Dijon mustard
  • teaspoon dried basil
  • /2 teaspoon dried oregano
  • /4 teaspoon dried thyme
  • /2-pound flank steak

Instructions

  1. Step 1

    To begin, I whisk together the oil, lemon juice, vinegar, Worcestershire, soy sauce, Dijon mustard, basil, oregano, and thyme in a bowl until well blended. I place the flank steak in a large resealable plastic bag or a shallow glass dish, then pour the marinade over it, making sure the steak is fully coated. After sealing the bag or covering the dish, I refrigerate it for at least 8 hours, or overnight if I plan ahead, turning the steak occasionally to ensure even marination. When it’s time to cook, I preheat the grill to medium-high. I remove the steak from the marinade, letting any excess drip off, and discard the used marinade. I grill the steak covered, about 6 to 10 minutes per side depending on thickness and desired doneness. I use a meat thermometer to check: 140°F for rare, 160°F for medium. Once cooked to my liking, I transfer the steak to a cutting board and let it rest for about 5 minutes before slicing thinly against the grain. This resting step is key for juicy meat.

Chef's Tip

I’ve found that bringing the steak to room temperature for about 30 minutes before it hits the grill helps it cook evenly and develop a beautiful crust. And trust me, slicing against the grain is the real game-changer—it ensures every bite is melt-in-your-mouth tender.

Storage Tips

Leftover flank steak keeps well in the fridge for up to 3 days when stored in an airtight container. For best results, I reheat it gently in a hot skillet for just a minute per side, or I slice it cold over a crisp salad.

Variation Tips

To round out the dinner, I love pairing this steak with creamy cauliflower mash or a simple cucumber-tomato salad dressed with olive oil and lemon. If flank steak isn’t available, skirt steak or sirloin works beautifully with this marinade. You can also add a sprinkle of red pepper flakes to the marinade for a spicy kick.

Frequently Asked Questions