If you’re craving a steak that’s bursting with flavor and tenderness, this soy-marinated flank steak is your answer. The marinade infuses the meat with savory and slightly sweet notes, making every bite a delight.
Perfect for grilling or broiling, this recipe is a crowd-pleaser that’s sure to impress at any gathering. Ready to elevate your steak game?
Let’s get started!
Steps
- Mix together soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper, and green onions in a medium bowl. Reserve a quarter cup of this mixture and combine it with rice vinegar in a separate small bowl, then refrigerate.
- Place the flank steak in a large resealable bag and pour the remaining marinade over it. Seal the bag, removing as much air as possible, and refrigerate the steak for at least one hour, turning the bag over halfway through.
- When ready to cook, remove the steak from the marinade and let any excess liquid drip off. Preheat your grill to high heat, lightly oiling the grates to prevent sticking.
- Cook the steak on the grill for 4-5 minutes on each side for medium-rare, or adjust the time to reach your preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for about 10 minutes.
- Slice the steak thinly against the grain and drizzle with the reserved marinade before serving. Enjoy the steak warm with your choice of garnish.
Ingredients
- Marinated Flank Steak:
- 1/2 cup (120 ml) reduced sodium soy sauce or tamari (for a gluten-free option)
- 1/4 cup (60 ml) honey
- 2 tablespoons (30 ml) vegetable oil, plus additional for greasing
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 teaspoons (10 g) minced ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red chili pepper flakes
- 2 tablespoons (6 g) thinly sliced green onion, plus extra for garnish
- 3/4 teaspoon rice vinegar
- 2 pounds (907 g) flank steak
Nutritional Values
Calories: 1674 kcal | Carbohydrates: 48 g | Protein: 213 g | Fat: 72 g | Saturated Fat: 24 g | Cholesterol: 48 mg | Sodium: 2724 mg | Fiber: 3 g | Sugar: 36 g
FAQ
- Can I use a different type of steak for this marinade?
- Absolutely! While the recipe is designed for flank steak, you can use other cuts like skirt steak or sirloin. Just keep in mind that cooking times may vary based on the thickness and type of steak.
- How long should I marinate the steak for the best flavor?
- For optimal flavor, marinate the steak for several hours or overnight in the refrigerator. However, even 60 minutes can enhance the taste significantly. Avoid marinating for more than 12 hours, as it won’t add much additional flavor and could affect the texture.
- What if I don’t have a grill?
- No worries! You can cook the marinated flank steak on a stovetop using a grill pan. Heat the pan over high heat, add a little oil to prevent sticking, and cook the steak for about 4-5 minutes per side, adjusting for your preferred doneness.
- What role does each ingredient play in the marinade?
- The soy sauce provides umami flavor, garlic and ginger add aromatic depth, honey aids in browning and caramelizing, sesame oil gives a nutty taste, and the combination of oils helps flavors adhere to the meat’s surface.
- Can I make this recipe gluten-free?
- Yes, to make the recipe gluten-free, simply use tamari sauce instead of regular soy sauce. The rest of the ingredients are naturally gluten-free.
Tips
- Marinating Time: For the best flavor, marinate the flank steak for several hours or overnight. However, marinating for more than 12 hours does not provide additional benefits.
- Grill Preparation: Preheat your grill to high heat and lightly oil the grates with a greased paper towel to prevent the steak from sticking.
- Resting the Steak: After grilling, let the steak rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
- Slicing Technique: Always slice the steak against the grain into thin slices. This helps to ensure a more tender bite.
Equipment
- Grill pan (if you don’t have access to an outdoor grill)
- Resealable plastic bags (1-gallon size)
- Meat thermometer (to ensure the desired doneness of the steak)
