Grilled Garlic Flank Steak
Elevate your grilling game with this irresistible Grilled Garlic Flank Steak, a recipe bursting with bold, zesty flavors and melt-in-your-mouth tenderness. Marinated in a savory blend of garlic, olive oil, soy sauce, honey, and a hint of lemon juice, this steak captures the perfect balance of smoky, tangy, and slightly sweet notes. The paprika and black pepper add a subtle spice, while the overnight marinade ensures every bite is deeply infused with flavor. Grilled to perfection in just 12 minutes and finished with a sprinkle of fresh parsley, this dish is a guaranteed crowd-pleaser. Ideal for summer barbecues or weeknight dinners, serve it alongside grilled vegetables or a crisp salad for a complete, satisfying meal. Whether you’re a seasoned grill master or a beginner, this recipe is your ticket to a steakhouse-quality dinner at home.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon paprika
- 0.5 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a medium mixing bowl, combine the minced garlic, olive oil, soy sauce, lemon juice, honey, paprika, black pepper, and salt. Whisk until well blended to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally up to overnight, to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Remove the steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the steak on the preheated grill and cook for 5-6 minutes per side for medium-rare, or adjust the time according to your desired level of doneness. Use a meat thermometer to ensure an internal temperature of 130-135°F for medium-rare.
Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for maximum tenderness.
Garnish with chopped fresh parsley, if desired, and serve hot with your favorite sides.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 18.5 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
