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Square overhead shot of grilled flank steak on a platter.
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5 from 6 votes

Marinated Flank Steak

This easy marinated grilled flank steak is healthy, flavorful, and quick!
Course Dinner, Main Course
Cuisine American
Keyword Flank Steak, flank steak marinade, grilled flank steak, marinated flank steak, Marinated steak
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 - 6 servings
Calories 333kcal
Author Blair Lonergan


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.
    Whisking together a flank steak marinade.
  • 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.
    Process shot showing how to make marinated flank steak
  • 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.
    Overhead image of a marinated flank steak on a tray with a side of rice

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.



  • 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.


Serving: 1/6 of the recipe | Calories: 333kcal | Carbohydrates: 22g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1498mg | Potassium: 623mg | Sugar: 18g | Calcium: 39mg | Iron: 3.5mg