Grilled Flank Steak

Ingredients

• 680 g (1 1/2 lb)beef flank steak
• 240 ml (1 cup)reduced-sodium soy sauce
• 60 ml (1/4 cup)lemon juice
• 120 ml (1/2 cup)coconut water
• 4garlic cloves, minced
• 30 ml (2 tbsp)ginger, peeled and chopped
• 30 ml (2 tbsp)olive oil
• 7.5 ml (1/2 tbsp)kosher salt
• 7.5 ml (1/2 tbsp)black pepper

Instructions

1. 1

   Mix the marinade

   In a medium bowl, combine the soy sauce, lemon juice, coconut water, olive oil, garlic and ginger.

2. 2

   Add the steak

   Put the flank steak in a large zip-lock bag and pour the marinade over it.

3. 3

   Marinate overnight

   Refrigerate the steak overnight. If it is not fully covered by the marinade, turn it about halfway through.

4. 4

   Season the steak

   Take the steak out of the marinade, pat it dry and leave it out until it reaches room temperature. Season it with the salt and pepper.

5. 5

   Oil the grates

   Dampen a folded paper towel with olive oil and use it to wipe the grill grates.

6. 6

   Heat the grill

   Preheat the grill for high-heat direct grilling.

7. 7

   Grill the steak

   Grill the steak for 6–7 minutes, then turn it over and grill for another 6 minutes.

8. 8

   Rest before slicing

   Take the steak off the grill and let it rest for at least 10 minutes before cutting.

What is grilled flank steak?

Flank steak is a long, lean cut from the abdominal area of the cow, often cooked quickly over high heat and sliced across the grain. This American-style barbecue version takes inspiration from Caribbean flavours, pairing citrus and ginger with savoury soy.

The marinade adds flavour while the brief grilling keeps the method straightforward. The overnight rest in the fridge does require planning, even though the active cooking time is short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 27g protein, 6g carbs, 10g fat.

The steak provides most of the protein, while the soy sauce and coconut water contribute carbohydrates; olive oil supplies much of the fat. Pair a portion with vegetables and a modest serving of rice or potatoes for a more rounded plate.

Why this marinade works

Citrus and soy: Lemon juice brings a sharp note, while reduced-sodium soy sauce supplies savoury depth. Coconut water softens the mix with a mild sweetness.

Aromatics: Garlic and chopped ginger give the marinade its fragrant, warming character. Olive oil helps round out the liquid mixture.

Getting the steak ready

Even coverage: Use a large bag so the steak can sit in contact with the marinade. Turn it halfway through the overnight marinating time if it is not submerged.

Dry surface: Pat the steak dry after marinating, then season it with salt and pepper. The recipe also calls for leaving it out until it reaches room temperature before grilling.

Grilling over direct heat

Hot grates: Preheat the grill for high-heat direct cooking, then wipe the grates with a paper towel dampened with olive oil. Use care around the hot grill when doing this.

Quick cooking: Grill for 6–7 minutes on the first side and another 6 minutes after turning. The recipe gives no internal temperature, so use a food thermometer if you need to check doneness precisely.

Resting and slicing

Rest first: Leave the steak off the heat for at least 10 minutes before cutting. This gives you time to prepare sides without rushing the carving.

Across the grain: Look for the direction of the visible muscle fibres and slice across them. This shortens the fibres in each piece and makes the steak easier to chew.

Serving ideas

Fresh sides: Serve the steak with a crisp salad or grilled vegetables to bring freshness alongside the rich, savoury marinade.

Filling sides: Rice, potatoes or crusty bread can make the meal more substantial and give the marinade’s flavours a mild accompaniment.

Recipe notes & tips

• Plan the overnight marinating time separately from the 20-minute total time listed for the recipe.
• Turn the steak halfway through marinating if the liquid does not cover it.
• Pat the steak dry after removing it from the marinade.
• Oil the grates with a folded paper towel dampened with olive oil, as directed.
• Rest the steak for at least 10 minutes before slicing.
• Cut across the grain for more tender-tasting slices.

Variations

• Add chilli: Mix a little chopped chilli into the marinade for extra heat.
• Use lime: Replace the lemon juice with lime juice for a different citrus note.
• Serve as tacos: Slice the cooked steak and serve it in tortillas with fresh toppings.
• Make a salad: Arrange thin slices over leafy greens and vegetables.
• Add herbs: Serve with chopped fresh coriander for a bright finishing touch.

Common mistakes to avoid

• Skipping the overnight rest: The method relies on overnight marinating, so start the day before you plan to grill.
• Leaving one side uncovered: Turn the steak halfway through marinating if it is not fully submerged.
• Putting wet steak on the grill: Pat it dry after taking it out of the marinade.
• Using unheated grates: Preheat the grill for high-heat direct cooking before adding the steak.
• Cutting straight away: Let the steak rest for at least 10 minutes before slicing.
• Slicing with the grain: Cut across the visible muscle fibres instead.

How to store

Refrigerate leftover cooked steak in a covered container and use within 3–4 days. Reheat gently until hot, or serve chilled in a salad; avoid prolonged heating, which can dry out the meat.

Frequently asked questions