Simple and Delicious Marinated Grilled Flank Steak
Tender, juicy, and bursting with bold flavors, this Simple and Delicious Marinated Grilled Flank Steak is the ultimate crowd-pleaser for a backyard barbecue or easy weeknight dinner. The secret lies in its savory marinade—a perfect blend of soy sauce, olive oil, honey, and apple cider vinegar, complemented by minced garlic, oregano, and a hint of red pepper flakes for just the right amount of spice. After soaking in this flavor-packed mixture, the flank steak is grilled to charred perfection, locking in its succulent, smoky goodness. With a quick prep time of just 10 minutes and serving up to four, it’s an effortlessly elegant dish that’s sure to impress. Don’t forget to slice it against the grain for the most tender bite, and garnish with fresh parsley for a bright, herby finish. Whether it’s paired with grilled veggies or served atop a crisp salad, this recipe is guaranteed to earn a permanent spot in your grilling repertoire!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 0.5 cups soy sauce
- 0.25 cups olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 3 pieces garlic cloves, minced
- 1 teaspoons ground black pepper
- 1 teaspoons dried oregano
- 0.25 teaspoons red pepper flakes
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a medium-sized mixing bowl, combine the soy sauce, olive oil, honey, apple cider vinegar, minced garlic, ground black pepper, dried oregano, and red pepper flakes to make 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, or preferably overnight, to allow the flavors to infuse.
Preheat your grill to high heat (around 450–500°F) and oil the grates to prevent sticking.
Remove the steak from the marinade, letting any excess liquid drip off. Discard the marinade.
Place the steak on the grill and cook for 5–7 minutes per side, depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to ensure an internal temperature of 130°F for medium-rare or 140°F for medium.
Once cooked, transfer the steak to a cutting board and cover loosely with aluminum foil. Let it rest for 5–10 minutes to redistribute the juices.
Slice the steak thinly against the grain and serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 7137 mg | 310% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 35.3 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2665 mg | 57% | |
*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.
