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

Yield: Serves 4-6

Grilled Honey and Ginger Marinated Flank Steak

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.

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.
http://www.melskitchencafe.com/grilled-honey-ginger-marinated-flank-steak/
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!)

35 Responses to Grilled Honey & Ginger Marinated Flank Steak

  1. Jenna says:

    Looks delicious. Pinned for future making!

  2. Sheila says:

    Exciting! Recommended tried and true recipe, multiple smiles from reading this post, many worthwhile ideas to go with or store this recipe, lovely photography, and the emphasis of friends supporting friends. Thank you Julia and Mel for the wonderful blessing that started out my day! Not to mention another task added to my “to do” list . . .finding flank steak. :-)

  3. elizabeth says:

    Can you make this in the oven/under broiler? I live in an apartment, alas. #grillenvy

  4. Kathy says:

    Looks delicious! I’m so ready to break out the grill. And I love a good steak salad too!

  5. lisa says:

    Flank steak is also one of my favorite cuts of meat…..steak for the whole family without the steak price tag. P.s. I heard somewhere that today is national choc chip cookie day.

  6. Lisa says:

    I have never bought a flank steak….I’ve had intentions but then I get to the store and wonder what I’m looking for….does it have other names it’s known by? I think I need a flank steak tutorial!

    • Mel says:

      Hi Lisa – I know it can be a bit intimidating (that’s how I felt before I had ever bought it!). There’s a cut out there called skirt steak that is similar although in my opinion, it isn’t quite as tender as flank steak. It’s usually a long thin cut of meat and often times I find it packaged rolled up into thirds so you might keep your eye out for something like that.

  7. Amy says:

    Oh!!!! This looks perfect for our annual Father’s Day cookout! Yum.

  8. Kristen says:

    This looks so good! What is a good price for flank steak??

    • Mel says:

      Kristen – it can really range in price depending on where you live. I usually buy it from Sam’s Club where I can get a package of two steaks (probably 4 or 5 pounds total) for around $15 to $18 but you can usually find it even better priced if your local grocery store has a sale on meats (my small town grocery doesn’t carry it at all so I have to wait to find it in the big city a couple hours away).

  9. Kim in MD says:

    I love flank steak, and every single flavor in this recipe. Thank you for sharing this recipe with Mel, Julia! I am so making this!

  10. Amy says:

    Again, my two-year-old (connoisseur of fine foods :) ) said upon viewing the picture of the salad, “Oh, that looks yummy!” Can’t wait to try it!

  11. It is a minor miracle what a good marinade can do for both taste and tenderizing a piece of flank steak. Summer steak salads——my mind is wandering. I am going to my first barbeque this Saturday.

  12. Amy P says:

    Totally making this on Saturday!!! Oh, and I can’t thank you enough for including suggestions for sides. That’s incredibly helpful and sometimes just the extra boost I need to really make a whole grown-up meal. =)

  13. Bri says:

    This looks so so tasty! Excited to try it!

  14. Allyson says:

    Ok – Not sure if it’s worth asking this question, but I’m willing to risk a dumb question to pick your brain. Can you think of a different substitute for soy sauce in this and other marinades? Some of my family members recently changed their diet for medical reasons to a no-sugar, no-starch kind of diet and soy is prohibited on it also. Honey is allowed (as are the rest of the ingredients in this marinade). Since chicken and beef are allowed, we’ve been trying to grill a lot. I’ve been using your Lemon and Garlic Grilled Chicken frequently (and LOVE it), but would like to add more marinades to mix it up … but almost everything includes soy sauce. Any ideas for me?? This recipe looks and sounds mouth-watering!! Thanks.

    • Mel says:

      Hey Allyson – that’s not a dumb question! Would Tamari work? I don’t know much about it but people who follow a gluten-free diet can often use tamari in place of soy. Another option is to use beef broth and increase the salt a bit. It will change the flavor slightly but would help add flavor.

    • Becky says:

      Allyson, when I was doing the Whole 30 and couldn’t have soy, a super easy (and I think even tastier) substitution for soy sauce is Coconut Aminos. I live in a small town and bought it at a health food store, but I’m sure you could buy it on amazon. It is more expensive, but not obscenely more expensive :)

  15. Heather says:

    What is your favorite brand of Bleu Cheese dressing? I’m glad I finally found another person who likes it!

    • Mel says:

      Hi Heather – I usually make my own because it is so simple and I haven’t found a brand I love. I combine buttermilk with a little plain yogurt until pourable and add bleu cheese to taste – then I usually add a bit of vinegar and some salt and pepper and sometimes a crushed garlic clove. Super easy!

  16. Suzie E says:

    So …ya..I think you need to post a blue cheese dressing recipe – Miss Mel!!

  17. Amy tracy says:

    Yes, I agree, please do a bleu cheese dressing recipe. And please update, show pictures of your adorable new family member, puppy.

  18. Jim Bertucci says:

    Try either inside skirt steak or even the best ‘Hangar steak’. both more tender than
    skirt steak, which is an outside skirt steak. More connective tissue.

  19. Peggy says:

    Have you tried this with chicken?

  20. Sheila says:

    Very tasty! I fixed this today after church. Quick, easy, and delicious! I had roasted vegetables and freshly baked rolls as sides. Another keeper from a trusted source! I found the flank steak at our WalMart packaged as Mel indicated folded over and found a shelf above the pricier cuts of steak.

  21. Becky says:

    I pinned this also. I am not very good at making steak so this will be a perfect recipe to try. Thanks, Mel! Love your recipes!

  22. Melanie says:

    Made this for dinner, it was my first time making flank steak, I loved the flavour of the marinade buy the meat was too tough for us… A bit disappointed, I’ll try it with sirloin at a later date!

  23. Pam says:

    This was my first attempt grilling steak and it did not disappoint! The steak was delicious! I’m so glad you posted the tip about freezing, as I have the other half in the freezer for another day! Thanks!

  24. Candace says:

    I made this under the broiler because I went out to use my grill and I think it’s time to say goodbye. The steak was delicious though!

    So, now I need a new grill, but I remembered about your smoker from last year. Since I need to get a new outdoor cooking appliance, I thought maybe I’d give a smoker a try. Obviously they do different things. If you had to choose, which would you pick – grill or smoker?

    • Mel says:

      Hi Candace! While I love my smoker (it’s amazing for those great smoked turkeys/brisket/ribs), it doesn’t compare to the use I get out of my grill. Plus there are lots of online tutorials on how to convert your grill into a smoker so it’s the best of both worlds. I’d definitely pick grill over smoker if I could only have one.

  25. Beth says:

    I’ve been looking for a reliable marinade for flank steak, and I think this is the one. I found it delicious and versatile enought that the leftovers could be thrown in a southwestern flavoured salad the next day (and the day after that). Yum!

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