Soy Marinated Flank Steak
User Reviews
4.9
Soy Marinated Flank Steak
Description
The marinade combines reduced-sodium soy sauce or tamari with honey, vegetable and sesame oils, minced garlic and ginger, black pepper, red chili flakes, and sliced green onions to create a complex flavor profile. A portion of this marinade is reserved and mixed with rice vinegar for a tangy accompaniment or finishing sauce after cooking.
After marinating the flank steak in the refrigerator for at least one hour and up to twelve, the steak is grilled over high heat to develop a browned surface. Cooking times are moderate to achieve desired doneness while retaining juiciness. Properly greasing the grill prevents sticking and enhances grill marks.
This steak works well sliced against the grain for meals including salads, sandwiches, or as a main protein served with grains and vegetables. The marinade’s blend of sweet, savory, and heat elements complement the natural beef flavor.
Ingredients
- 1/2 cup soy sauce 120 ml reduced sodium, or tamari (for gluten-free option
- 1/4 cup honey 60 ml
- 2 tablespoons vegetable oil 30 ml, plus more for greasing
- 1 tsp sesame oil
- 4 cloves garlic (minced)
- 2 tsp ginger 10 g, minced
- 1/2 tsp black pepper
- 1/4 tsp red chili pepper flakes
- 2 tbsp green onion 6 g, thinly sliced, plus more for garnish
- 3/4 tsp rice vinegar
- 2 lb flank steak 907 g
Instructions
- In a medium-size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper and green onions.
- Remove 1/4 cup (60 ml) of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.
- Place the remaining marinade and steak in a 1-gallon (3.6-L) resealable bag. Remove as much air as possible and seal the bag.
- Refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes. The steak can be marinated in the refrigerator for up to 12 hours.
- Remove the steak from the marinade, drain any excess liquid and transfer to a pan. Discard the marinating bag.
- Set the grill to high. Add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil.
- Allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.
- Cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. For medium rare, cook the steak until the internal temperature reaches between 120 and 125°F (49 and 52°C). For medium, cook between 130 and 135°F (54 and 57°C).
- Transfer the steak to a cutting board and allow to rest for 10 minutes.
- Slice the steak against the grain into 1/4-inch (6-mm) thick slices. Pour the reserved marinade on top and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 279kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 35.5g | 71% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 454mg | 19% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
