Go Back
–+ servings
Juicy Flank Steak with Soy Marinade

Juicy Flank Steak with Soy Marinade for a Flavorful Feast

This Juicy Flank Steak with Soy Marinade is a perfect blend of sweet, salty, and garlicky flavors that brings a taste of culinary paradise.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marination Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Soy Sauce Use low-sodium for a healthier option.
  • 1/4 cup Olive Oil Can substitute with sesame oil for more flavor.
  • 2 tablespoons Honey Maple syrup can be used as a substitute.
  • 4 cloves Garlic Fresh minced garlic is recommended.
  • 1 tablespoon Grated Ginger Fresh ginger preferred over ground.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1 tablespoon Lime Juice Lemon juice can be an alternative.
  • 1 piece Flank Steak Central protein, can swap with skirt steak.

Equipment

  • Grill
  • Mixing Bowl
  • Resealable Bag
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together soy sauce, olive oil, honey, garlic, ginger, and black pepper until smooth.
  2. Place flank steak in a resealable bag. Pour marinade over steak, ensuring it's well coated. Seal and refrigerate for at least 2 hours or overnight.
  3. Preheat the grill to medium-high heat (around 400°F) for about 20 minutes. Take steak out of the fridge to rest at room temperature.
  4. Grill steak for 4-5 minutes on each side until medium-rare (130°F). Use a meat thermometer for precision.
  5. Transfer steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 5gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 450mgSugar: 4gIron: 2mg

Notes

Aim for at least 6 hours of marination for the best flavor. Always slice against the grain for tender pieces.

Tried this recipe?

Let us know how it was!