Grilled Marinated Flank Steak


Lean, slightly rough, but tasty flank steak benefits from the tenderizing properties of a marinade. The best way to prepare it is to cook it medium-rare and slice it thinly against the grain of the meat.
Dinner is enhanced by marinated flank steak. You’ll turn to this recipe for grilled flank steak time and time again by combining a short marinade with soy sauce, honey, garlic, and pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 2 Hours
Total Time: 2 Hours 30 minutes


Marinade Ingredients:

  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup honey
  • 2 tbsp red wine vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp black pepper

Other ingredients:

  • 1 flank steak (2-pound)
  • Coarse salt, to taste (optional)



  1. Marinate the steak:
    – In a sizable, non-reactive bowl, combine the marinade’s components.
    Turn the steak in the bowl after placing it there to ensure that the marinade covers the entire piece. (Alternatively, you could put the steak, marinade, and bowl together in a plastic freezer bag.)
    For at least two hours and up to overnight, refrigerate and marinate.
  2. Prepare your grill:
    One area of the grill should be prepared for strong direct heat and the other for lesser indirect heat. When you can only hold your hand an inch over the hot side of the grill for approximately a second, the grill is hot enough.
  3. Grill the steak:
    Remove the steak from the marinade and carefully brush off any leftover marinade. Make sure the steak is still lightly coated with oil, as this will help prevent the steak from adhering to the grill.
    If desired, generously season everything with freshly ground pepper and coarse salt. The steak will develop a flavorful crust from the salt and pepper.
    Place the meat on the grill’s hot side. To get a decent sear, grill the food for a minute or two on each side. The steak should then be moved to the colder side of the grill, covered, and cooked for a few more minutes, or until it is cooked to your preference.
  4. Rest the steak:
    Remove the steak from the grill when it is done to your liking and lay it on a cutting board. While the steak rests for 10 to 15 minutes, keep the heat in by covering with aluminum foil.
  5. Slice across the grain:
    Take note of the direction in which the steak’s muscle fibers run; this is known as the meat’s grain. Flank steak is an extremely lean cut that, unless it is cut in a way that separates the muscle fibers, will be rough and chewy.
    In order to create large slices, cut the steak steeply diagonally across the grain of the flesh. Any long, sharp knife would work for this, but I find a long serrated bread knife to be the most convenient.


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