Grilled Honey & Ginger Marinated Flank Steak

Grilled Flank Steak

This is one of those recipes that is so versatile, you’re going to be doing cartwheels.

Really. In fact, I’m totally fine hanging out right here while you go do a few cartwheels and get them out of your system in advance (just don’t pull a hamstring or anything).

Are you ready? Ok. Let’s talk: flank steak is one of my very favorite cuts of beef.

For being fairly lean, it is surprisingly tender and if prepared and cooked well, it has that almost melt-in-your-mouth luxurious quality.

Whenever I find it on sale, I always stock up (in the past it’s always been for this phenomenal Broccoli and Beef recipe…but now I’m adding this amazing grilled version to the flank steak lineup).

Why am I so excited about this grilled honey and ginger flank steak you ask?

Well, first of all, it’s so easy you are going to wonder if I left out some of the directions. All you are doing is whisking together the marinade, pouring it over the steak, letting the steak hang out for a couple hours and then grilling (and read below for a life changing option about freezing the steak in the marinade).

Second, while it is crazy delicious on its own paired with a few delectable side dishes, it also makes the most fabulous steak salad.

Maybe it’s just me but a really killer steak salad just hits the spot sometimes. Thin slices of juicy, flavorful meat sitting so nicely atop crisp lettuce greens and drizzled with a favorite dressing (a really good bleu cheese in my case) – I’m usually quite undone in the face of such tastiness.

Grilled Flank Steak

Really, this tender steak with hints of honey and ginger and soy sauce could be served in so many ways. Julia, the sweet MKC reader who sent me the recipe, told me she keeps a few of these flank steaks marinating in the freezer so she can grill them up whenever she wants. Such a great idea!

Throw the marinade and steak into a freezer ziploc bag, press out the air and freeze – then simply thaw overnight in the refrigerator before you want to grill.

I don’t know about you, but I’m off to clear out my freezer to make room for more flank steak (plus, I needed a reason to eat up those chocolate chip cookies languishing in the depths of the freezer as if they have no other purpose in life but to stay uneaten; clearly we can’t be having that).

What To ServeTri-color Pasta Salad or baked potatoes
Perfect Corn on the Cob
Easy Buttermilk Drop Biscuits
-OR-
Make it into a fabulous steak salad and serve with a dinner roll

One Year AgoGolden Skillet Potatoes 
Two Years Ago
Apple Stuffed Chicken Breasts
Three Years Ago
Guacamole Salad

Grilled Honey and Ginger Marinated Flank Steak

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Ingredients:

  • 3 tablespoons olive oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, crushed or finely minced
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon fresh ginger, grated or finely chopped
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 pounds (more or less) flank steak (see note)

Directions:

  1. Whisk together all the marinade ingredients in a small bowl. Place the flank steak in a shallow dish (like a 9X13-inch pan) and pour the marinade over the steak. Cover and let marinade for 8-10 hours, flipping the steak once or twice during the marinade time.
  2. Grill the flank steak over medium heat for about 7-8 minutes per side, depending on how well done you like your steak. Let the steak rest for about 10 minutes before slicing very thinly against the grain and serving.

Notes:

Julia, who sent me the recipe (thanks, Julia!) said she keeps a few of these marinating flank steaks in the freezer to thaw and grill as needed. Great idea! Put the marinade and steak in a freezer bag, press out the air and freeze. Thaw overnight in the refrigerator and then grill. Also, if you are using flank steak a few ounces either direction from the 2 pounds listed in the recipe, you should be fine without having to increase or decrease the marinade ingredients – otherwise adjust accordingly to the size of meat you are using.

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Recipe Source: adapted from Julia G. (a MKC reader who sent the recipe to me) – I used red wine vinegar instead of apple cider vinegar and altered some of the other amounts just slightly (thanks, Julia!)