Flank Steak is one of my all-time favorite cuts of meat for easy family dinners. My parents made it probably once a week, often for Sunday dinners, and especially during the summers on the grill- so there’s some nostalgia there for me too. It plays well with marinades, and actually really needs one for tenderization. Because it’s a flat, thin cut of meat, that means a high concentration of those flavors in every slice.
This Soy Ginger Marinade is perfect for a weeknight dinner (and even special enough for a meal with guests). Serve it with hot fluffy white rice (coconut rice would be great) and your favorite side- like these Caramelized Green Beans, or slice it thin over asian-style noodles. It has a flavor profile that hits all the right notes of sweet, savory, tangy, and packed with umami. I usually end up eating half of it fresh off the cutting board!
Flank Steak Marinade Ingredients
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Soy sauce
- Rice vinegar
- Pure maple syrup – for sweetness you have options! You can easily sub honey, agave syrup or brown sugar here as well.
- Sesame oil
- Neutral oil– like avocado or canola oil
- Fresh ginger or ginger paste– I love keeping a tube of ginger paste in my fridge because it lasts a long time and has great flavor. The paste also disperses flavor really well into things like marinades. It looks like this and you can find it in the produce department of the grocery store, in the refrigerated section near the other herbs.
- Fresh garlic
- Green onions
- Black pepper
How to Make Soy Ginger Flank Steak
This is just a quick overview- full instructions bellow in recipe card!
- Mix all marinade ingredients in a bowl and whisk together.
- Pour marinade over steak in a zip top bag and smoosh it around a bit to cover. Store flat in the fridge for 8-12 hours (or even overnight).
- Remove steak from marinade and cook either on the grill or under the broiler. It only takes about 6-7 minutes per side!
- Slice thinly against the grain.
How to Achieve Tender Flank Steak Slices
Flank steak by nature can be a slightly tougher cut of meat, and if it’s not cooked well, it may result in a chewy texture. Follow these tips for juicy, tender slices every time.
- Marinade: marinating flank steak isn’t just good for flavor, it’s needed for tenderization, so don’t skip this step!
- Do not overcook: Flank steak is best cooked medium rare with a finish temperature of 130°-135°F (keep in mind temperature will rise a few degrees after resting.) Overcooking will result in a chewy texture. By the nature of the cut of meat, you’ll naturally end up with some pieces that are more done on the ends and more rare in the center.
- Slice Thin: Slices that are about 1/4″ result in more tender bites
- Slice Against the Grain: This is an absolute non-negotiable. The muscle fibers in flank steak run strongly in one obvious direction (the long way). Slice your steak against this grain, meaning across the shortest length of the steak.
Frequently Asked Questions
Yes, you can whip up the marinade ingredients up to 2 days ahead of time, but don’t marinade the steak for more than 24 hours (12 hours max is more optimal) or it can impact the overall texture.
Flank steak needs high heat and quick cooking. My favorite methods for cooking are on the grill or under the broiler. A hot cast iron pan also works, if you have one large enough, .
Flank steak is best cooked medium-rare, at about 130°-135°F. Cooking past this temperature can quickly result in a chewy texture.
Soy Ginger Marinated Flank Steak
Ingredients
- 2-2½ pound Flank steak
- ½ cup soy sauce
- 1 tablespoons Worcestershire sauce
- 3 tablespoons rice vinegar
- 3 tablespoons pure maple syrup or sub honey, agave syrup, or brown sugar
- 1 tablespoon sesame oil
- 1½ tablespoons neutral oil like avocado or vegetable
- 2 tablespoons finely chopped fresh ginger or ginger paste
- 6 cloves garlic, finely minced
- 4 green onions, thinly sliced
- ½ teaspoon black pepper
Instructions
- Note: If you're short on marinating time, you can lightly score the surface of the steak in a shallow crosshatch pattern (about 1/8 inch deep) to help the marinade soak in faster.Place steak in a large zip-top bag and set aside.
- Whisk together all marinade ingredients and then pour over steak. Seal bag and shake it around to cover all surfaces. Place bag in fridge and marinate for 6-12 hours, or overnight.
- When ready to cook, preheat outdoor grill or indoor broiler. You could also use an indoor grill pan or extra large cast iron skillet. Cook on med-high heat for 5-7 minutes per side. Flip after first side has char marks and caramelization. Remove from heat when internal temperature at thickest section reaches 130°-135°F. Tent with foil and rest for 10 minutes before slicing. Cut thin slices against the grain and serve.
Questions & Reviews
Absolutely delicious! This will be a new regular on our menu for sure!