Grilled Marinated Flank Steak
This Grilled Marinated Flank Steak shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KickinItWithKikkoman #CollectiveBias
I love potluck gathering where everyone brings a dish to share and the host usually handles the heavy lifting, like the meat and a tasty pitcher of sangria. Even as a food blogger and someone who finds cooking relaxing, it’s fun to sample other people’s A-Game recipes.
This Grilled Marinated Flank Steak has made many an appearance at my house. It’s always tender, juicy, practically bursting with flavor and a 100% crowd pleaser.
The flank steak is marinated and some seasonal veggies chopped the night before. When it’s time for dinner, grilling magic happens in less than 10 minutes. Seriously. Grilling. Magic. You won’t only bring your A Game with this flank steak, but all the flavor.
Is Kikkoman’s just for stir-fry recipes?
A Gouda Life is all about sharing simple recipes with bold flavor. I’m also a fan of sharing kitchen hacks to help make kitchen (or grilling) wizards out of all of us so here’s today’s tip: Kikkoman® Soy Sauce and Kikkoman® Teriyaki Sauce aren’t just for Asian dishes.
The soy and teriyaki are always a staple in my refrigerator for an easy stir-fry, but they’re also a treasure trove for all sorts of summer grilling recipes (meat and seafood). They infuse delicious, high end flavor and tenderize even inexpensive cuts of beef.
Grilling ~ as important as the summer sun:
Memorial weekend kicks off grilling and boating season for us. We love nothing more than a relaxing day on the lake and it never fails ~ we come home starving so a quick, tasty meal prepped and ready for the grill is important. Trust me, no one wants a hangry mama.
Bonus points because this whole meal can be prepared on the grill: translation ~ less cleanup and more time with family and friends because isn’t that what it’s all about?
Grilled Marinated Flank Steak is even ideal for weekdays because it cooks so fast. Leftovers make a mean grilled steak sandwich slathered in onions and lost of gooey melted cheese.
Grilled Marinated Flank Steak Ingredients:
- flank steak
- olive oil
- Kikkoman® Soy Sauce
- Dijon mustard
- balsamic vinegar
- fresh thyme
- salt and pepper to taste
Do you have mad grilling skills?
Grilled Marinated Flank Steak is an inexpensive cut that doesn’t taste like one when marinated and grilled right. Even if you don’t have mad grilling skills, it’s the ideal cut for any grilling level. I’ll walk you through the process from marinating to grilling to slicing.
TIP #1: Glass dishes or plastic zip-top bags are best for marinating. Metal containers can react to the acid in the marinade and affect the taste of the meat.
For easy cleanup, I use a gallon size zip-top bag and add the olive oil, honey, Kikkoman® Soy Sauce, Dijon, balsamic, chopped garlic and black pepper to the bag. Make sure it’s sealed then give it a few smooshes to blend the marinade.
Next open the bag, place the steak inside and lay the fresh thyme over the top. Reseal and refrigerate at least 2 hours or overnight for best flavor, turning occasionally.
Before grilling, drain the marinade and throw it away then bring the steak to room temperature (this takes about 15 minutes on the counter).
Preheat the grill to medium-high heat (400-425°) then lightly shake any excess marinade and pieces of garlic from the steak. Give it a good seasoning of salt on both sides then gently place the flank steak on the grill and close the lid.
Grill 3-4 minutes per side for medium rare (grill time may vary with the size of your steak) without peeking at it. When the steak is done, transfer it to a platter or cutting board and let it rest 10 minutes before cutting. Letting the steak rest is important so you don’t lose all the juices inside.
TIP #3: Slicing the steak correctly is simple, but if isn’t sliced the right way, it’ll be tough.
Flank steak should always be sliced against the grain. What does that mean?
Slice against the grain cutting across the width of the flank steak – not the length.
Imagine the flank steak as a piece of wood with the lines running the length of it. You can see the long grains of the meat. Slice the steak the short length ~ width-wise at a slight angle.
Cooked and sliced right, Grilled Marinated Flank Steak practically melts in your mouth. It pairs perfectly with your favorite grilled summer veggies for an easy any-night meal.
Looking to cut down on sodium? Kikkoman® Less Sodium Soy Sauce and Kikkoman® Less Sodium Teriyaki Marinade & Sauce are great options without sacrificing flavor. Follow along so you can follow them on Instagram, Facebook, Twitter and Pinterest.
If you make this Grilled Marinated Flank Steak or any other recipe, leave me a comment~ I’d love to hear from you with a comment or star rating.
Tender, juicy Grilled Flank Steak. An easy summer meal.
- 1 1/2 - 2 pound flank steak
- 1/4 cup olive oil
- 2 tablespoons honey
- 1/4 cup Kikkoman’s® Traditionally Brewed Soy Sauce
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- 3-4 sprigs fresh thyme, whole
- 2 cloves garlic, chopped
- 1 teaspoon black pepper
Add the olive oil, honey, Kikkoman® Soy Sauce, Dijon mustard, balsamic vinegar, chopped garlic and black pepper to a gallon size zip top bag, then seal it and blend the marinade.
Place the steak inside the bag and lay the fresh thyme over the top. Seal the bag and refrigerate at least 2 hours or overnight for best flavor, turning occasionally.
Before grilling, discard the marinade and bring the steak to room temperature (about 15 minutes on the counter).
Preheat the grill to medium-high heat (400-425°), lightly shake any excess marinade from the steak, season both sides with salt and place the steak on the grill closing the lid.
Grill 3-4 minutes per side for medium rare (grill time may vary with the size of your flank steak). NOTE: see the body of this post for how to check for doneness.