From Tough to Tender: Flank Steak’s Tasty Transformation

Buckle up because this flank steak is about to take your taste buds on a wild ride, courtesy of a marinade that’s as bold as it is brilliant. This grilled flank steak recipe will become a favorite in your summer grilling rotation, perfect for a backyard barbecue or quick weeknight dinner.

Soy-Honey Grilled Flank Steak

Serves 6


⅓ cup extra virgin olive oil
⅓ cup soy sauce
¼ cup honey
2 tablespoons red wine vinegar
2 garlic cloves, minced
½ teaspoon freshly ground black pepper, plus more for seasoning before grilling
Coarse salt, for seasoning
2 pounds flank steak


Place the olive oil, soy sauce, honey, red wine vinegar, garlic, and ½ teaspoon black pepper in a large, non-reactive bowl and stir to combine.

Place the steak in the bowl with the marinade; turn to coat. Place the bowl in the refrigerator for 2 hours or up to overnight.

After marinating the steak, prepare a grill for high direct heat and low indirect heat.

When the grill is ready, remove the steak from the marinade and lightly shake it to remove excess marinade. Some of the marinade should remain on the steak to help keep it from sticking to the grill. Season the steak with coarse salt and freshly ground black pepper. Discard the remaining marinade.

Sear the steak by setting it on the hot side of the grill. Grill for 1 to 2 minutes per side, then move the steak to the side of the grill with indirect heat. Cover the grill. Continue grilling the steak for a few more minutes until desired doneness is reached. Using a meat thermometer, check the steak for doneness: 120ºF to 125ºF for rare, 130ºF to 140ºF for medium rare, and 145ºF for medium.

When the steak is ready, place it on a cutting board, cover it with foil, and let it rest for about 10 minutes. Slice the steak diagonally across the grain, then serve.