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My mom’s easy marinated flank steak 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 simple marinade of soy sauce, rice vinegar, ginger, honey, garlic, and green onions, creates a tender and juicy steak that children and adults adore! Serve the sliced flank steak with rice, cornbread, biscuits, ramen noodle salad, or roasted broccoli for a quick, family-friendly meal.

Close overhead image of sliced grilled flank steak on a serving platter

How to Make Marinated Flank Steak | 1-Minute Video

Flank Steak Marinade

In spite of all of the “fancier” steak recipes out there — from filet mignon to beef tenderloin — this humble marinated flank steak recipe 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. You just can’t beat an easy dinner that’s full of flavor and cooks in about 10 minutes!

This particular marinade 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!

What is flank steak?

Flank steak is technically not a steak at all. Instead, this affordable 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. Also known as jiffy steak, bavette (in French), and in some regions, London broil, flank steak can be identified by the visible direction of the meat’s cross-grain.

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.

How to Marinate Flank Steak for Tenderness

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. 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.

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, or up to overnight.

Whisking together a flank steak marinade.

Ingredients for Flank Steak Marinade

This is just an overview of the simple ingredients that you’ll need for our favorite flank steak marinade. 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.
  • 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: this recipe calls for one flank steak (which typically weighs about 2 lbs.), but you can double the marinade ingredients and grill two flank steaks at the same time to feed a larger family.
Process shot showing how to make marinated flank steak

How to Cook Flank Steak

Allow enough time for the steak to marinate in the flavorful mixture. It will be tender and juicy, and will cook in just minutes!

  1. Whisk together the marinade.
  2. 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.
  3. Grill over high heat (or broil in the oven) for about 4-6 minutes per side.
  4. Let the meat rest for 5-10 minutes.
  5. Slice diagonally against the grain, and serve!
Overhead shot of marinated flank steak on a serving platter

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

What to Serve with Marinated Flank Steak

This versatile meat pairs well with a variety of sides. We like to complete the meal with a starch (like pasta, rice, bread, or potatoes), as well as vegetables or salad. You might also like to make flank steak tacos or wraps with soft flour tortillas, salsa, cheese, guacamole, and fresh cilantro. Here are a few sides that go well with the marinated flank steak:

Horizontal shot of a marinated flank steak served on a wooden table with a side of rice and salad


Store 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.

Recipe Variations

  • To serve a larger family, double the marinade and cook two flank steaks instead of just one.
  • Instead of grilling the meat outside, use an indoor grill pan or broil the steak in the oven. Those instructions are provided below.
  • Swap out the honey and substitute with brown sugar instead.
  • Use fresh ginger and fresh cloves of garlic rather than dried ginger and garlic powder. You’ll need more of the fresh ingredients, so those measurements are included in the recipe below.
  • 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.
  • Make it spicy by adding crushed red pepper flakes to the marinade.
  • Herbs such as 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.
Overhead image of a marinated flank steak on a tray with a side of rice

Tips for the Best Marinated Flank Steak Recipe

  • 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.
Grilled marinated flank steak on a serving tray

More Flank Steak Recipes to Try

Close overhead image of sliced grilled flank steak on a serving platter

Marinated Flank Steak

5 from 6 votes
Prep: 10 minutes
Cook: 10 minutes
Marinating Time 2 hours
Total: 2 hours 20 minutes
Servings 4 – 6 servings
Calories 333 kcal
My mom's easy marinated flank steak 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 simple marinade of soy sauce, rice vinegar, ginger, honey, garlic, and green onions, creates a tender and juicy steak that children and adults adore!


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


  • 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.



Serving: 1/6 of the recipeCalories: 333kcalCarbohydrates: 22gProtein: 34gFat: 11gSaturated Fat: 3gCholesterol: 90mgSodium: 1498mgPotassium: 623mgSugar: 18gCalcium: 39mgIron: 3.5mg
Keyword: Flank Steak, flank steak marinade, grilled flank steak, marinated flank steak, Marinated steak
Course: Dinner, Main Course
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in January, 2016. The photos were updated in May, 2022.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. 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!

    1. 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!

  2. 5 stars
    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 🙂

    1. 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! 🙂

  3. 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!

  4. 5 stars
    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

    1. 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!

  5. 5 stars
    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!

  6. 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.

    1. Yay! It’s been a favorite of mine since childhood, so I’m glad that your family is enjoying it as well, Laura! 🙂

  7. 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!

  8. 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!

  9. 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?

  10. 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!

    1. 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!