I marinated myself a flank steak using my mom’s recipe from the 1980’s, adding in some Mexican oregano and extra citrus to #sonoranize it a bit so now it’s an Ohio meets Tucson recipe and it’s better than ever!  

 After marinating for 8 to 12 hours, the flank steak grills in under 10 minutes and comes off the heat deeply flavored and tender. Slice it thin across the grain and serve it alone, over rice, or folded into flour tortillas as tacos.

What Makes My Sonoranize Flank Steak Recipe Special?

Flank steak is a lean cut of beef that benefits from a long marinade. The acid from the red wine vinegar and lemon juice tenderize the muscle fibers while the soy sauce adds depth and the Worcestershire brings a savory umami backbone. Mexican oregano has a stronger, more citrusy, slightly floral flavor than Mediterranean oregano. Pounding the steak to about half an inch before marinating evens out the thickness, helps the marinade penetrate deeper, and ensures even cooking on the grill. Score the surface lightly on both sides after pounding for even better marinade penetration.

Prep Time: 12 hours hours

Cook Time: 10 minutes minutes

Marinated Flank Steak: Sonoran Style with Mexican Oregano and Citrus

Author: Jackie Alpers

I marinated myself a flank steak using my mom's recipe from the 1980's, adding in some Mexican oregano and extra citrus to #sonoranize it a bit so now it's an Ohio meets Tucson recipe. 

Ingredients

• one 1-pound flank steak
• 2 tablespoons red wine vinegar
• 4 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon Lea and Perrins Worcestershire Sauce
• Juice from 1/2 lemon (about 2 tablespoons)
• 1 tablespoon Heinz Chili Sauce
• 1 teaspoon coarse sea salt, preferably Sonoran
• ½ teaspoon ground pepper
• ½ teaspoon Tabasco sauce
• 3 cloves garlic smashed with the side of a chef's knife
• 2 tablespoons Mexican oregano

Instructions

• Pound the flank steak to about one half inch thickness with a meat mallet, then lightly score the surface on both sides with a sharp knife.
• Seal the meat and all of the marinade ingredients in a resealable plastic bag, then massage the bag to combine the ingredients.
• Marinate 8-12 hours or overnight, turning the bag over halfway through. Grill over medium heat until medium rare, about 4 minutes on each side. Be careful to not overcook.
• Let sit for 10 minutes to let juices  settle before slicing thin across the grain. Serve alone or as tacos on flour tortillas.

Notes

What is the difference between Mexican oregano and regular oregano? Mexican oregano comes from a different plant than Mediterranean oregano and has a distinctly different flavor. It's stronger, more citrusy, and slightly floral with hints of licorice. It's a staple herb in Sonoran and Mexican cooking. Mediterranean oregano is milder and more savory. They're not interchangeable in recipes where oregano is a primary flavor. always use Mexican oregano in Sonoran recipes when specified. Find it in the Latin foods aisle or spice section of most grocery stores.

What is Sonoran sea salt? Sonoran sea salt is harvested from the Sea of Cortez along the coast of Sonora, Mexico. It has a clean, mineral-forward flavor and a slightly coarser texture than standard sea salt. It's available online and at specialty food stores in the Southwest. Regular coarse sea salt makes a perfectly good substitute.

What should I serve with marinated flank steak? For a full Sonoran meal serve it sliced over rice with guacamole and warm flour tortillas on the side. It also makes excellent tacos Slice thin and fold into flour tortillas with fresh salsa, cilantro, and a squeeze of lime. 

Course Main Course

Cuisine American, Midwestern, Sonoran

Keyword beef recipe, Marinted flank steak recipe, sonoran style flank steak recipe

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