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My mom’s easy flank steak marinade is a childhood favorite that’s stood the test of time! Whether you grill your beef outside, use an indoor grill pan, or broil the meat in the oven, this marinated flank steak is tender, juicy, and flavorful thanks to soy sauce, rice vinegar, ginger, honey, garlic, and green onions.
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If you’re looking for other marinade recipes, be sure to try this London Broil marinade, our favorite marinated grilled shrimp, a salmon marinade with lemon and herbs, a pan of buttermilk marinated chicken, and this popular chicken thigh marinade, too!
How to Make Flank Steak Marinade | 1-Minute Video
This recipe is amazing! So easy to prepare, and my entire family adored it. I used a blend of evoo in the marinade instead of canola because it was what I had, and it worked out wonderfully.
– Laura
Why You’ll Love this Recipe
In spite of all of the “fancier” steak recipes out there — from filet mignon to beef tenderloin — this simple flank steak marinade remains one of our absolute favorites! I still have vivid memories of loving this recipe as a child, and that has not changed one bit now that I’m serving it to my own family. Here’s why you’ll love it, too:
- Easy. You just can’t beat an easy dinner that’s full of flavor and cooks in about 10 minutes!
- Complex Flavor. A good marinade is one way to bring out the best flavor and texture in flank steak. This particular recipe has delicious sweet, savory, tangy, umami flavor, thanks to the combination of soy sauce, honey, garlic, ginger, green onion, and rice vinegar. It’s simple to whisk together, and it delivers the best results: tender and juicy flank steak.
- Versatile. The flavorful meat pairs well with almost any of your family’s favorite sides. It’s incredibly kid-friendly! Serve the sliced meat with rice, cornbread, biscuits, ramen noodle salad, or roasted broccoli for a quick, family-friendly meal.
Flank Steak Marinade Ingredients
This is just an overview of the simple ingredients that you’ll need for the best flank steak marinade recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Soy sauce: adds rich, salty, umami flavor.
- Seasoned rice vinegar: the acidic component that helps to tenderize the meat. Seasoned rice vinegar has a great flavor that pairs really well with the soy sauce. In a pinch, you can substitute with balsamic vinegar or even red wine vinegar.
- Honey: to sweeten the marinade. The sugars in the honey will also caramelize over the heat of the grill, helping the outside of the steak brown. Brown sugar is a fine substitute for the honey in this recipe.
- Ginger: use dried ginger powder for convenience, or substitute with grated fresh gingerroot when available.
- Garlic powder: adds savory flavor to the marinade. You can sub with 2-3 cloves garlic.
- Vegetable oil: or another neutral oil with a high smoke point, such as canola oil or avocado oil. Olive oil will also work fine here.
- Green onions: for bright, mild onion flavor.
- Flank steak: technically not a steak at all. Instead, this affordable lean cut of beef comes from the cow’s lower chest or abdominal muscle. It’s about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks. This cut of beef is flavorful but very lean, containing almost no fat. Even though it’s naturally tough, the meat becomes nice and tender when prepared properly. This cut benefits from marinating, and is best enjoyed grilled over high heat or slow-braised. You can also pan-sear the steak in a cast iron skillet on the stove. Here you’ll need one flank steak (which typically weighs about 1-2 lbs.), but you can double the marinade ingredients and grill two flank steaks at the same time to feed a larger family.
Directions
A good marinade for flank steak makes all of the difference! Allow enough time for the steak to marinate in the flavorful mixture. Here we’re using a marinade that includes acidic rice vinegar as a tenderizing agent, along with soy sauce that helps to break down the proteins in the meat, while also infusing the steak with tons of rich flavor. It will be tender and juicy, and will cook in just minutes! The detailed directions are provided in the recipe card below, but here’s the quick overview of how to cook flank steak:
- Whisk together the marinade.
- Marinate the flank steak in a large Ziploc bag or in a dish covered with plastic wrap in the fridge for at least 2 hours, or overnight.
- Let the beef come to room temperature for 20-30 minutes before grilling. This will help it cook evenly.
- Pat the meat dry after removing it from the marinade. This will help the steak get a nice char on the outside.
- Grill over high heat (or broil in the oven) for about 4-6 minutes per side, or until it reaches an internal temperature of about 135 degrees F. Discard excess marinade.
- Allow the meat to rest for 5-10 minutes before slicing, giving the juices a chance to redistribute. Remember that temperature of the meat will continue to rise as it sits (thanks to carryover cooking), so pull the meat off the grill a little bit sooner than you think you need to.
- Slice diagonally against the grain with a sharp knife, and serve in tacos, on salad, or with your favorite sides.
How to Tell When Flank Steak is Done
The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it, as well as on your preferred level of doneness. A meat thermometer is always the best way to know when your flank steak is ready to come off the grill or out from under the broiler. Here’s what you’re looking for:
- Rare (a cool red center): 125°F – 130°F
- Medium-rare (a warm red center): 135°F
- Medium (a warm pink center): 145°F
Serving Suggestions
Pair the grilled flank steak with Aunt Bee’s 3-ingredient buttermilk biscuits, Southern cornbread, grilled potatoes, Dutch Oven mac and cheese, Southern potato salad, classic pasta salad, or Southern macaroni salad. For some added veggies, try a classic wedge salad, vinegar coleslaw, Southern-style green beans, corn on the cob in the oven, roasted broccoli, or Chinese ramen noodle coleslaw.
I had to let you know that I made Flank Steak using this recipe.
– Charlie
It was by far the best flank steak I have ever made…
Preparation and Storage Tips
- Prep Ahead: You’ll need to give the flank steak plenty of time to sit in the marinade so that it becomes nice and tender before cooking. I recommend marinating the meat for at least 2 hours, but overnight is best.
- How to Store: Keep uncooked flank steak in the refrigerator for up to three days (do not marinate for more than 24 hours). Cooked marinated flank steak will keep in an airtight container in the fridge for up to four days. You can also freeze leftovers wrapped tightly for up to 3 months.
- How to Reheat: Warm individual servings of flank steak in the microwave for about 30 seconds, or just until it reaches the desired temperature.
Recipe Variations
- Use this marinade for skirt steak instead of flank steak.
- Instead of grilling the meat outside, use an indoor grill pan or broil the steak in the oven. Those instructions are provided below.
- Make it spicy by adding crushed red pepper flakes or cayenne pepper.
- Herbs such as fresh rosemary, thyme, or oregano add even more flavor. A couple tablespoons Worcestershire sauce in the marinade would also be good.
- Taste and season the meat with a little bit of kosher salt and ground black pepper at the end, if necessary. The soy sauce adds a good amount of salt to the steak, though, so you don’t want to add too much before tasting.
More Flank Steak Recipes to Try
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Flank Steak Marinade
Ingredients
For the Marinade:
- 1 cup less-sodium soy sauce
- 1 cup vegetable oil (or sub with another neutral oil, such as canola oil)
- 6 tablespoons honey
- ¼ cup seasoned rice vinegar (can substitute with balsamic vinegar)
- 2 teaspoons dried ginger powder (or 1 heaping tablespoon of grated fresh gingerroot)
- 2 teaspoons garlic powder (or 1 heaping tablespoon of grated, minced, or pressed fresh garlic)
- 1 flank steak (approximately 1 ½ – 2 ½ lbs. total)
- 4 chopped green onions
Instructions
- In a small bowl, whisk together soy sauce, oil, honey, vinegar, ginger, and garlic until completely combined.
- Place steak in a deep dish or in a large Ziploc bag. Pour marinade over steak, add green onions, and cover (or seal bag) and refrigerate for at least 2 hours or overnight.
- Remove the steak from the marinade and pat dry with paper towels. Dispose of the marinade. Let the steak sit on the counter and come to room temperature while you preheat the grill.
- When ready to cook, preheat your outdoor grill or indoor grill pan for high direct heat (about 450°F).
- Grill the steak covered for about 5 minutes. Turn and cook, covered, for about 3-4 more minutes, or until the meat reaches the desired level of doneness. A meat thermometer should read 125-130°F for rare, 135°F for medium rare, and 145°F for medium.
- Remove the steak from the grill and place on a cutting board. Tent loosely with aluminum foil while the steak rests for 5-10 minutes.
- Slice the steak against the grain of the meat (perpendicular to the lines that you see), on a diagonal.
Alternate Cooking Method in Oven (Broiled):
- Preheat broiler. Remove steak from marinade and place on broiler pan. Broil 4-5 minutes per side. Remove to a cutting board to rest for about 5-10 minutes until slicing and serving.
Video
Notes
- Marinate the flank steak for at least 2 hours, but not more than 24 hours.
- Pat the meat dry after removing it from the marinade. This will help the steak get a nice char on the outside.
- Let the beef come to room temperature for 20-30 minutes before grilling. This will help it cook evenly.
- Use a meat thermometer to know when your flank steak is done. The total cooking time will depend on the size and thickness of your meat. For a medium rare finish, the beef should reach an internal temperature of 135°F.
- Allow the meat to rest for 5-10 minutes before slicing, giving the juices a chance to redistribute. Remember that temperature of the meat will continue to rise as it sits (thanks to carryover cooking), so pull the meat off the grill a little bit sooner than you think you need to.
Nutrition
Frequently Asked Questions
- How long is too long to marinate flank steak? Do not marinate the meat for more than about 24 hours. In a pinch you can marinate for up to 48 hours, but anything longer will result in a soft, mushy exterior.
- How do you tenderize a flank steak? A good marinade is one way to bring out the best flavor and texture in flank steak. This tough cut of beef generally does well with some extra tenderizing, which can be accomplished by hand with a meat tenderizing mallet, chemically using an acidic marinade, or by cooking the steak “low and slow” to gradually break down its dense connective tissue and muscle fibers.
- What’s the best cooking method for flank steak? The best cooking method for flank steak is grilling over high heat. Marinating the steak beforehand enhances flavor and tenderness, resulting in a deliciously charred exterior and juicy, flavorful meat.
- Should you poke holes in flank steak or slice flank steak before marinating? No. The meat will absorb plenty of the marinade without poking holes or slicing beforehand.
This recipe was originally published in January, 2016. It was updated in May, 2024.
Oh this looks so good, Blair! I’ve never actually made flank steak before, so I love how easy this is. Looks perfectly cooked and seasoned. And I know my husband would love this, too! Pinned!
Thank you, Gayle! You’ve gotta try this flank steak recipe. It will change your mind about this particular cut of meat…and it couldn’t be easier!
I saw this on FG and drooled!!! Oh i love a good marinated steak —> and sauce. YES!
Thanks, Lindsay! Yep, totally drool-worthy! 🙂
Came to get the recipe. This will be made today! I’m doing a steak recipe for the blog as well so lots of steak in this house tonight, lol.
Enjoy your weekend, Blair 🙂
Yay, Robyn! I’m so glad that you’ll try it! The boys in your house will be in heaven with all of that red meat! 🙂
You had me at ‘easy’ and ‘steak’. PLUS when it’s mom’s classic recipe, it’s always always always a winner. Moms really do know best. I can’t wait to make this. Flank steak is a staple in our house!
Thanks, Chrissa! Easy is the ONLY way to go these days! And yes…Moms really do know best!
Blair:
I had to let you know that I made Flank Steak using this recipe.
It was by far the best flank steak I have ever made.
I did it on the stove. I did have qualms cooking it as long as you said because it was quite thin.
But it turned out perfect!
And it was So Good!
My Mama is 92 and she doesn’t like meat. She ate this and went back for seconds. In between mouthfuls she kept saying how good it was.
This recipe is definitely going into my “To Keep” folder.
Thank you so much for sharing this with us!
Have a Joyful Day :~D
Charlie
Charlie!! That’s wonderful! You made my day! It’s a special recipe for me, since it’s always been one of my childhood favorites. I’m so glad that your mom approved, too! Thanks for taking the time to let me know that it was a success! Have a great week!
Oh, I came here once before to get this recipe and I wasn’t able to make it because someone threw it on the grill before I could marinate it! Today it’s getting the proper marinade and I’ll be cooking it tomorrow. A fantastic dish, Blair!
Awesome! Let me know how you like it! Mwah!
ooh this looks yummy! can’t wait to try alongside the champagne risotto too
Excellent! Thanks, Rosie!
I’VE GOT THIS MARINADING RIGHT NOW. I CAN’T WAIT FOR DINNER!
That’s great! Thanks, April. Enjoy!
This recipe is amazing! So easy to prepare, and my entire family adored it. I used a blend of evoo in the marinade instead of canola because it was what I had, and it worked out wonderfully.
Yay! It’s been a favorite of mine since childhood, so I’m glad that your family is enjoying it as well, Laura! 🙂
I put this into crusty rolls with homemade pesto and sliced tomatoes. My family really liked it and I liked how easy it was to pull together a special sandwich. Thanks for a great recipe!
Yum! Those sounds like some delicious sandwiches! 🙂
I just made your flank steak marinade for my son and he liked it! That is big news around here! Thank you so much. I can’t wait to try more of your recipes. I’m trying to leave you 5 stars, but the page won’t accept them. Probably because it deserves 10 stars!
Thank you, Libbie! I appreciate your kind words, and I’m so glad that you enjoyed it! 🙂
I was looking for a easy recipe for flank steak
I:all come back and tell how of turned out.
Thus far, I’ve been skittish about grilling or broiling but maybe after some more practice I’ll feel confident enough to try it. That marinade sounds delicious! I wish you all lived in my neighborhood so you and your husband could instruct me on grilling. Is your husband teaching your sons how to grill?
Not yet, but I’m sure he will as they get older! 🙂
My husband and I don’t have confidence in our grilling skills so I want to try this in the oven. I don’t have a broiler pan so I’m wondering what pan to use. And I’m wondering what height my oven rack should be from the flame. Thank you! We love your recipes. We are enjoying your Crockpot BBQ Chicken tonight!
Hi Donna,
A cast iron pan, roasting pan, or aluminum foil tray can all be used instead of a broiler pan. Just make sure whatever you use is oven-safe! Generally, it is recommended to position your oven rack 4-6″ from the broiler. The closer it is, the faster your steak will cook. Thank you so much for trying out our recipes!