My mom’s flank steak marinade is a childhood favorite that has stood the test of time. A simple blend of soy sauce, honey, garlic, ginger, and rice vinegar turns a lean, affordable cut into tender, juicy, flavorful steak, whether you grill it outside, use an indoor grill pan, or broil it in the oven.
More Marinade Recipes:
Photography by BEA MORENO.
Before You Get Started
A good marinade does most of the work here, but a few simple tips are what separate tender, juicy steak from a tough, chewy one. Keep these three in mind:
- Marinate at least 2 hours, ideally overnight. Flank steak is very lean, so it needs time for the acid and soy to tenderize and flavor the meat all the way through.
- Always slice against the grain. Cutting perpendicular to the muscle fibers shortens them, and that is the single biggest thing that makes flank steak tender on the plate instead of chewy.
- Pull it early and let it rest. The temperature keeps climbing as it sits, so take the steak off a little sooner than you think and rest it 5 to 10 minutes before slicing to keep the juices in.
How to Make a Marinade for Flank Steak
This marinade comes together in one bowl, and the steak cooks in just minutes once it has soaked up all that flavor. The full measurements are in the recipe card below, but here is how it goes:
Step 1: Whisk the Marinade
In a small bowl, whisk together the soy sauce, oil, honey, rice vinegar, ginger, and garlic until completely combined.
The honey gives you a touch of sweetness that caramelizes on the grill, while the rice vinegar adds the acidity that tenderizes the meat.
⇢ Want a little heat? Stir in a pinch of crushed red pepper flakes or cayenne. Fresh herbs like rosemary, thyme, or oregano are also nice, and a splash of Worcestershire adds even more savory depth.
Step 2: Marinate the Steak
Place the flank steak in a large Ziploc bag or a dish, pour the marinade over the top, add the green onions, and seal or cover.
→ Refrigerate for at least 2 hours, or up to 24 hours for the most flavor.
Step 3: Bring it to Room Temperature
Let the beef sit on the counter for 20 to 30 minutes before cooking. Starting closer to room temperature helps it cook evenly.
Step 4: Pat it Dry
Remove the steak from the marinade and pat it dry with paper towels. Discard the used marinade.
A dry surface is what gives you a good sear instead of a steamed exterior.
Step 5: Grill Over High Heat
Grill the steak over high direct heat (about 450°F), covered, for about 5 minutes. Turn and cook another 3 to 4 minutes, until it reaches your preferred doneness.
A meat thermometer is the surest way to know when it is ready:
- Rare: 125°F to 130°F
- Medium-rare: 135°F
- Medium: 145°F
⇢ No grill? Use the broiler. Set an oven rack 4 to 6 inches from the broiler and cook the steak 4 to 5 minutes per side on a broiler pan. A cast iron pan, roasting pan, or foil-lined tray all work if you do not have a broiler pan. The closer to the heat, the faster it cooks.
Step 6: Rest, Then Slice
Move the steak to a cutting board and tent it loosely with foil. Rest for 5 to 10 minutes, then slice thin against the grain on a diagonal.
Taste and add a little kosher salt and pepper at the end if needed, keeping in mind the soy sauce already brings plenty of salt.
⇢ Great with leftovers. Slice any extra steak into tacos, pile it onto a Steak Salad, or use it for Flank Steak Fajitas the next day.
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
Serving Suggestions
Marinated flank steak is a natural for a summer cookout plate, so I like to round it out with a couple of easy sides and something fresh.
A few favorites that always work alongside it:
- Grilled Potatoes
- Corn on the Cob (oven roasted)
- Southern Style Green Beans
- Vinegar Coleslaw
- Classic Pasta Salad
- Dutch Oven Mac and Cheese (or try this Baked Mac and Cheese)
Slice the steak thin and let everyone build their own plate.
Storage
Store: Keep uncooked marinated flank steak in the refrigerator for up to 3 days, but do not let it sit in the marinade longer than 24 hours. Cooked leftovers keep in an airtight container in the fridge for up to 4 days.
Freeze: Wrap cooked steak tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm individual servings in the microwave for about 30 seconds, just until heated through. Be careful not to overdo it, since reheating too long can toughen the meat.
Frequently Asked Questions
How long should I marinate flank steak?
At least 2 hours, but overnight gives you the most flavor and the most tender result. Do not go past about 24 hours. In a pinch you can stretch to 48 hours, but any longer and the acid starts to break the meat down too far, leaving a soft, mushy exterior.
Why is my flank steak tough and chewy?
Usually one of three things: it was sliced with the grain instead of against it, it was cooked past medium, or it did not rest before slicing. Slice thin and perpendicular to the muscle fibers, pull it off the heat by 135°F for medium-rare, and rest it 5 to 10 minutes.
How do you tenderize flank steak?
A good marinade is the easiest way. The acid in the rice vinegar and the soy sauce work together to break down the muscle fibers as the steak sits. Slicing thin against the grain after cooking does the rest.
Can I use this marinade on skirt steak too?
Yes. Skirt steak is a similar lean, flavorful cut and takes well to the same marinade. It is thinner than flank, so it cooks faster, usually just a couple of minutes per side over high heat.
Can I make this marinade without soy sauce?
You can. Swap in tamari for a gluten-free option, or use coconut aminos for a soy-free version with a slightly sweeter, milder flavor. You may want a small pinch of salt to make up for the difference.
More Steak Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Flank Steak Marinade
Ingredients
For the Marinade:
- 1 cup less-sodium soy sauce
- 1 cup vegetable oil (or sub another neutral oil, such as canola)
- 6 tablespoons honey
- ¼ cup seasoned rice vinegar (can substitute 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 the soy sauce, oil, honey, vinegar, ginger, and garlic until completely combined.
- Place the steak in a deep dish or a large Ziploc bag. Pour the marinade over the steak, add the green onions, cover or seal, and refrigerate for at least 2 hours or up to 24 hours.
- Remove the steak from the marinade and pat dry with paper towels. Discard the marinade. Let the steak sit on the counter and come to room temperature while you preheat the grill.
- Preheat an 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 to 4 more minutes, until the meat reaches the desired doneness. A thermometer should read 125°F to 130°F for rare, 135°F for medium-rare, and 145°F for medium.
- Move the steak to a cutting board and tent loosely with foil. Rest for 5 to 10 minutes.
- Slice against the grain (perpendicular to the lines in the meat), on a diagonal, and serve.
Alternate Cooking Method (Broiled):
- Preheat the broiler and set a rack 4 to 6 inches from the heat. Remove the steak from the marinade and place it on a broiler pan (a cast iron pan, roasting pan, or foil-lined tray also works). Broil 4 to 5 minutes per side, then rest 5 to 10 minutes before slicing.
Notes
- Slice against the grain. This is the single biggest thing that keeps flank steak tender. Cut it thin and perpendicular to the muscle fibers, on a diagonal.
- Don’t over-marinate. Two hours is the minimum and overnight is best, but 24 hours is the ceiling. Any longer and the acid turns the surface mushy.
- Pull it early. The temperature keeps climbing as the steak rests, so take it off a few degrees before your target and let it rest 5 to 10 minutes before slicing.
- Doneness temps. 125°F to 130°F for rare, 135°F for medium-rare, 145°F for medium.
- Pat the steak dry. Blot off the marinade before the steak hits the heat so you get a real sear instead of a steamed surface.
- Easy substitutions. Use balsamic vinegar in place of the rice vinegar, brown sugar in place of the honey, or tamari or coconut aminos in place of the soy sauce.
- Feeding a crowd. Double the marinade and grill two steaks at once.
- Season at the end. Taste before adding salt, since the soy sauce already brings plenty.
Nutrition
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…
– Charlie
Originally published in January, 2016, this post was updated in June, 2026.
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!