Marinated Grilled Flank Steak
Juicy, flavorful, and utterly irresistible, this marinated grilled flank steak is the ultimate summer grilling recipe. Tenderized in a bold marinade of soy sauce, balsamic vinegar, honey, and Worcestershire sauce, this steak packs an unbeatable combination of savory, sweet, and tangy flavors. Infused with garlic and a hint of heat from optional red pepper flakes, every bite bursts with complexity. Perfectly seared on a hot grill, this steak pairs beautifully with fresh garnishes of parsley and your favorite side dishes. Ready in under 30 minutes of active prep and cooking time, this dish is ideal for weeknight dinners or special occasions. Whether you're hosting a backyard barbecue or simply craving a hearty and satisfying meal, this marinated flank steak recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.25 cup Soy sauce
- 0.25 cup Olive oil
- 2 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (for garnishing)
Instructions
In a medium bowl, whisk together soy sauce, olive oil, honey, balsamic vinegar, Worcestershire sauce, minced garlic, ground black pepper, salt, and red pepper flakes (if using).
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is completely coated.
Seal the bag or cover the dish with plastic wrap. Marinate the steak in the refrigerator for at least 2 hours, preferably overnight, turning occasionally to ensure even flavor distribution.
When ready to cook, preheat your grill to medium-high heat (400°F to 450°F). Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and allow any excess marinade to drip off. Discard the marinade.
Place the steak on the preheated grill. Cook for 5-6 minutes per side for medium-rare, or adjust time to your preferred doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to maximize tenderness. Garnish with fresh chopped parsley before serving.
Serve immediately with your favorite side dishes, such as grilled vegetables or a fresh green salad.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 6224 mg | 271% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 41.2 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2541 mg | 54% | |
*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.
