Flank Steak Marinade

Square overhead shot of sliced marinated grilled flank steak on a wooden cutting board.

5 from 6 votes

This easy marinated flank steak is healthy, flavorful, and quick. A sweet-and-savory soy, honey, and garlic marinade turns a lean, affordable cut into tender, juicy steak off the grill, grill pan, or broiler.

Course Dinner, Main Course

Cuisine American

Keyword Flank Steak, flank steak marinade, grilled flank steak, marinade for flank steak, marinated flank steak, Marinated steak

Prep Time 10

Cook Time 10

Marinating Time 2

Total Time 2 20

Servings servings

Calories 333kcal

Author Blair Lonergan

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.

Video

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