Grilled Marinated Flank Steak
Thanks to a bold soy-lime marinade, quick cooking time, and a few simple techniques, this marinated flank steak grills up incredibly juicy, tender, and packed with flavor.
Servings: 6
Ingredients
- ¼ cup olive oil + more for greasing grill
- ¼ cup lime juice
- ¼ cup low sodium soy sauce
- ¼ cup brown sugar or honey
- 2 tablespoons minced garlic -5 cloves
- ½ tablespoon grated ginger root
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- black pepper to taste
- 1 (1½ to 3 pound) flank steak
Instructions
- In a large shallow dish or glass measuring cup, whisk together ¼ cup olive oil, ¼ cup lime juice, ¼ cup low sodium soy sauce, ¼ cup brown sugar, 2 tablespoons minced garlic, ½ tablespoon grated ginger root, 1 teaspoon onion powder, ½ teaspoon crushed red pepper flakes, and a pinch of black pepper until combined.
- Pat the flank steak dry with a paper towel to remove excess moisture. Then this is optional, but strongly encouraged, using a sharp knife, make shallow cuts across steak in about 1-inch intervals. Repeat the opposite direction, to create a diamond-shaped pattern. Don't cut through the steak, you just want to break the surface to allow the marinade to penetrate the meat as best as it can.
- Place the steak into the shallow dish with the prepared marinade, or into a large storage bag and pour the marinade over the steak. Toss to coat the steak evenly in the marinade.
- Cover and refrigerate for at least 2 hours or up to 8 hours, turning the steak once or twice during the process.
- When ready to grill, lightly grease the grates of a grill or grill plate with oil then preheat to medium-high.
- Remove the steak from the marinade, letting the excess drip into the bowl or bag. Place the marinated flank steak on the grill and grill for 4-5 minutes per side, for medium-rare or an internal temperature of 128-130℉. (It will continue to rise in temp as it rests).
- Transfer the grilled steak to a cutting board, tent with foil, and rest for 5-10 minutes.
- Once rested, slice the steak thinly on an angle against the grain for the most tender results.
Video
Notes
Olive Oil: I recommend using refined light olive oil over extra virgin olive oil as it has a higher smoke point that is ideal for grilling.
Soy Sauce: Use Tamari or gluten-free soy sauce to keep this recipe gluten-free.
Crushed Red Pepper Flakes: Omit, increase, or decrease as desired to control the spice level.
Broil vs. Grill: Broil the steak on a foil-lined baking sheet about 4-6 inches from the broiler for roughly 4-5 minutes per side, or until it reaches 128-130°F. Rest and slice as directed.
Freeze Before Marinating: Add the scored flank steak and marinade directly to a freezer-safe bag and freeze immediately for up to 2 months. Let thaw in the refrigerator for 16-24 hours, then plan to cook immediately.
Nutrition
Calories: 131kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 395mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.4mg
