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Flank Steak Marinade

Avatar photoTim David
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 5 hours
Total Time 5 hours 22 minutes
Servings 4

Ingredients
  

  • For the Marinade:
  • 1/3 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp lime juice or vinegar
  • 1 tsp black pepper
  • Optional:
  • 1/2 tsp red pepper flakes for heat
  • 1 tsp grated fresh ginger for brightness
  • For the Steak:
  • 1.5 to 2 lbs flank steak or skirt, flat iron, or hanger steak

Instructions
 

  • Make the Marinade
  • In a medium bowl, whisk together soy sauce, honey, olive oil, garlic, lime juice, pepper, and any optional add-ins until well combined.
  • Marinate the Steak
  • Place steak in a zip-top bag or shallow dish. Pour marinade over the meat, coating all sides. Seal or cover, then refrigerate for 2 to 8 hours. Avoid marinating longer than 8 hours to prevent mushy texture.
  • Bring to Room Temp
  • Take the steak out of the fridge about 30 minutes before cooking. Let it sit at room temperature for even cooking.
  • Preheat Grill or Pan
  • Heat grill to medium-high (around 450°F) or heat a cast iron skillet until very hot. Lightly oil the surface to prevent sticking.
  • Cook the Steak
  • Remove steak from marinade, letting excess drip off.
  • Grill or sear 4–6 minutes per side, depending on doneness:
  • Rare: 120–125°F (3–4 min/side)
  • Medium-Rare: 130–135°F (4–6 min/side)
  • Medium: 140–145°F (6–8 min/side)
  • Well-Done: 155°F+ (8+ min/side)
  • Rest
  • Transfer steak to a cutting board and let it rest 5–10 minutes before slicing.
  • Slice & Serve
  • Slice thinly against the grain for the most tender bites. Serve immediately.

Notes

  • Let the steak sear—don’t flip too often.
  • Use tongs, not a fork, to avoid losing juices.
  • A hot pan (cast iron is best) works great if you’re cooking indoors.