Grilled Flank Steak

Ingredients

• 1.13 kg (2 (2 1/2) pounds)flank steak
• 180 ml (3/4 cup)vegetable oil
• 120 ml (1/2 cup)soy sauce
• 30 ml (2 tablespoons)honey
• 30 ml (2 tablespoons)rice wine vinegar
• 10 ml (2 teaspoons)dried ground ginger
• 5 ml (1 teaspoon)dried garlic powder

Instructions

1. 1

   Mix the marinade

   Stir all the ingredients together. Add the steak and leave it to marinate in the fridge overnight.

2. 2

   Prepare the grill

   Take the steak out of the fridge and leave it on the counter for 30 minutes while you prepare the barbecue grill.

3. 3

   Grill the steak

   Grill over medium-high heat for about 8–12 minutes per side, until it reaches your preferred doneness.

4. 4

   Rest and slice

   Rest the steak for about 10 minutes, then slice it on the bias and serve.

What is grilled flank steak?

Flank steak is a long, relatively lean cut that is often cooked quickly over high heat and sliced across the grain. Grilled steak is a familiar American barbecue dish, and this version pairs the meat with a straightforward soy, honey and ginger marinade.

The marinade brings savoury, sweet and tangy flavours without complicated preparation. Resting the steak and cutting it across its fibres are key to serving it tenderly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1117 calories, 113g protein, 12g carbs, 66g fat.

The steak provides most of the protein, while the honey contributes carbohydrates and the vegetable oil carries much of the fat. Pair a portion with plenty of vegetables and a modest serving of potatoes or another starchy side to round out the plate.

The marinade ingredients

Soy and vinegar: soy sauce supplies salt and savoury depth, while rice wine vinegar adds acidity. Honey rounds out the mixture with sweetness.

Ginger and garlic: dried ground ginger and garlic powder are easy to mix evenly into the marinade. Vegetable oil helps coat the steak.

Marinating ahead

Overnight: the recipe calls for the steak to marinate overnight in the fridge, so plan ahead rather than treating the stated 35 minutes as the full elapsed time. Keep the meat refrigerated while it marinates.

Before grilling: allow 30 minutes on the counter as directed while you prepare the barbecue. Discard marinade that has been in contact with raw steak rather than using it as a finishing sauce.

Grilling and doneness

Heat: cook the steak over medium-high heat, turning it after about 8–12 minutes. The recipe gives a broad time range because thickness and grill heat affect how quickly it cooks.

Doneness: use the steak's doneness, rather than the clock alone, to decide when to take it off the grill. If using a thermometer, check the centre and follow the temperature guidance you use for your preferred doneness.

Resting and slicing

Rest: give the grilled steak about 10 minutes before cutting so its juices have time to settle. Keep it loosely covered if you want to retain some warmth.

Across the grain: look for the direction of the long muscle fibres and slice across them on a diagonal. Thin slices are easier to chew than thick pieces cut along the fibres.

What to serve with it

Vegetables: serve the steak with grilled courgette, peppers or a green salad for a fresh contrast. Roasted or boiled potatoes also make a hearty accompaniment.

Sauce: add a simple side sauce or dressing if you like, but taste first; the soy marinade already gives the steak a savoury flavour.

Recipe notes & tips

• Mix the marinade thoroughly so the honey and seasonings are distributed through the oil and soy sauce.
• Turn the steak during grilling only as needed to cook both sides evenly.
• Check the thickest part when judging doneness, since the steak may not be uniform in thickness.
• Rest the steak for the full 10 minutes before slicing.
• Cut across the grain and keep the slices fairly thin.

Variations

• Add black pepper: grind it over the steak before grilling for a peppery edge.
• Use fresh ginger: finely grate it into the marinade in place of the dried ginger.
• Add chilli: stir a little chilli into the marinade for gentle heat.
• Serve in wraps: tuck sliced steak into warm flatbreads with salad.
• Make a rice bowl: serve the sliced steak with rice and crisp vegetables.

Common mistakes to avoid

• Skipping the overnight marinade: the recipe relies on advance marinating, so start the day before.
• Leaving the steak out too long: limit the counter time to the stated 30 minutes while preparing the grill.
• Relying only on the timer: thickness and grill heat vary, so check the steak's doneness as it cooks.
• Cutting immediately: rest the steak for about 10 minutes before slicing.
• Slicing with the grain: cut across the visible fibres for more tender bites.

How to store

Refrigerate leftover steak in a covered container within 2 hours of cooking and use within 3–4 days. Reheat gently in a covered pan or microwave until hot, or enjoy it cold in a salad or sandwich.

Frequently asked questions