For some reason, flank steak had fallen out of our rotation. A couple of months ago, I bought some on a whim at Costco, and that night all the stars aligned, and the combination of sweet and savory flank steak, a baked sweet potato, and roasted broccoli was a freaking home run. Everyone ate everything, people had seconds, and no one complained about any part of the meal! My girls are pretty good eaters, but there aren’t a ton of meals that get that universal approval. And like – a couple of days ago I made a meal that made 4 out of the 4 of us who eat solid food literally, actually gag. Two of us on super dry salmon, and two of us on mushy, overcooked zucchini. (Don’t worry, it was nothing a little post-dinner Dairy Queen couldn’t fix.) So yeah. It’s a happy, floaty feeling to know everyone ate and enjoyed their meal (bonus: it included two vegetables and zero pizza).
Flank steak has been on the menu several times since then, and the magic hasn’t worn off. To partake of this miracle food yourself, throw a few marinade ingredients into a big ziplock bag: soy sauce, honey, vinegar, olive oil, garlic, and ginger.
Add the flank steak and stick it back in the fridge until you’re ready to cook it – ideally, I recommend doing this in the morning, but it still tastes good if it only gets a couple hours.
Jay is the griller at our house, and that’s definitely my favorite way to cook flank steak (smoky grill flavor + no work for me = winning), but you can do it under the broiler, too. (I included a link below to a guide if you go the oven route, since I’ve done it, but not recently.) Either way, you can get all that flavor from the marinade seared in with a beautiful crust!
I like to serve the flank steak with a potato side dish (like oven fries or crispy parmesan potatoes, or you can keep it all on the grill with these grilled potatoes) and something green. It’s also great with brown rice and stir-fried vegetables, especially if you boil the leftover marinade while the meat is cooking so you can use it as a sauce. If you’re lucky enough to have leftovers, I love how the ginger-y soy sauciness of the sliced steak tastes on a salad – especially with a peanut dressing and a bunch of chopped peanuts and crunchy sesame seeds, like this one!Print
- 1/4 cup soy sauce (I use low-sodium)
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon red wine vinegar
- 1-2 cloves minced garlic
- 1 Tablespoon grated fresh ginger (or 1/2 teaspoon dried ground ginger) – see note below
- 1 flank steak, about 2 lbs
- thinly sliced green onions (optional, for garnish!)
- Combine all ingredients into a large ziplock bag (or a baking dish). Mix the ingredients (I gently squish the bag) and add the flank steak. Seal the bag tightly and squish the marinade around the meat to coat. Place it on plate or in a dish (in case the bag leaks) in the fridge, 2-12 hours.
- To grill the steak, use medium-high direct heat. With the back of a butter knife, gently scrape the garlic pieces off of the meat so they don’t burn. Cook the steak for 2-2.5 minutes, then rotate it 90 degrees and cook 2-2.5 minutes. Flip the steak and repeat for a total of about 4 minutes per side (the cooking time will depend on the thickness of your steak). Flank steak is best cooked rare to medium-rare, since it gets tough when it’s well done. You should take it off the grill when it’s slightly underdone since it will continue to cook a little while it rests. Let the steak rest for about 5 minutes before slicing it. Slice the steak against the grain (so, perpendicular to the muscle fibers) into thin slices to maximize tenderness and serve, topped with green onions if desired.
- To broil the steak in the oven, check out this tutorial from The Kitchn.
I keep a piece of fresh ginger in a freezer bag in my freezer, and use a microplane grater to grate a chunk when I need it.
Note that the times above do not include the time needed to marinate the flank steak.
This recipe was passed on to me from my sister, Laurie, who got it from one of her best friends!