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Homemade Marinade for Flank Steak recipe photo
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Marinade for Flank Steak

A savory-sweet marinade that tenderizes and flavors flank steak with soy, honey, garlic, and warming spices.
Prep Time10 minutes
Cook Time10 minutes
Total Time4 hours 20 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pound flank steak
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons honey
  • 1 tablespoon minced garlic about 3 cloves
  • 1 1/2 teaspoons grated fresh ginger about a 1-inch piece
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Instructions

  • Pat the flank steak dry with paper towels. Using a sharp knife, lightly score the surface in a diagonal crisscross pattern with shallow cuts about 1 inch apart to help the marinade penetrate.
  • In a medium bowl or liquid measuring cup, whisk together the soy sauce, canola oil, honey, minced garlic, grated ginger, chili powder, ground cumin, and black pepper until combined.
  • Place the steak in a gallon zip-top bag. Pour the marinade over the steak, seal the bag removing as much air as possible, and turn the bag to coat the meat evenly. Place the bag in a shallow dish to catch drips.
  • Refrigerate and marinate the steak for at least 4 hours or up to 24 hours, turning the bag 2 to 3 times during that period.
  • When ready to cook, remove the steak from the marinade and discard the marinade. Cook the steak to medium-rare (about 130°F). For grilling: cook over high heat about 3 to 4 minutes per side.
  • For broiling: position the oven rack about 6 inches from the broiler, line a rimmed baking sheet with foil and preheat under the broiler for 5 minutes, then broil the steak without flipping for 6 to 8 minutes until it reaches 130°F.
  • Transfer the cooked steak to a cutting board and let it rest for 10 minutes. Slice very thinly (about 1/8-inch) against the grain and serve warm.

Equipment

  • gallon zip-top bag or resealable container
  • medium bowl or liquid measuring cup
  • Whisk or fork
  • Sharp Knife
  • rimmed baking sheet (optional, for broiling or to catch drips)
  • grill or broiler (for cooking)

Notes

  • Marinade flavor improves after at least 4 hours.
  • Do not reuse discarded marinade.
  • Let the steak rest 10 minutes before slicing.
  • Slice thinly against the grain for tenderness.
  • Marinade adapted from a favorite flank steak recipe.
  • Nutritional estimates exclude discarded marinade.