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
What’s your favorite way to entertain? I love potluck style where everyone brings a dish to share because even though I’m a food blogger and cook a lot, it’s fun to sample other people’s recipes and let’s face it — when we’re asked to bring a dish, we bring our A Game. As the hostess, I supply the main dish and this Grilled Marinated Flank Steak makes an appearance a lot because it’s always tender, juicy and practically bursts with flavor. My guests are assigned appetizers or dessert but I’ve gotta say, I have the easy part. I marinate the flank steak and chop some seasonal vegetables the night before. When it’s time for dinner, grilling magic happens in less than 10 minutes. Seriously. Grilling. Magic. Today I’m not only bringing my A Game, but I’m bringing all the flavor.
A Gouda Life is all about sharing recipes and kitchen hacks to help make kitchen (or grilling) wizards out of all of us and here’s today’s tip: Kikkoman® Soy Sauce and Kikkoman® Teriyaki Sauce aren’t just for Asian dishes.
They’re 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 for both meat and seafood because they infuse delicious, robust flavor and tenderize even inexpensive cuts of beef.
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 ravenous (what is it about the fresh air?) ~ so a quick, tasty meal prepped and ready for the grill is important because 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 and if you happen to have leftover overs (I’ll admit, this rarely happens in our house), it makes a mean grilled steak sandwich slathered in onions and gooey melted cheese. Just sayin’.
To get started, I grabbed a coupon and my list and headed to Walmart for everything I needed for this recipe, plus sunscreen, some pretty outdoor plates I couldn’t resist and a new book. It’s going to be a great weekend.
Grilled Marinated Flank Steak Ingredients:
- 1 ½ – 2 pound flank steak
- ⅓ cup olive oil
- 2 tablespoons honey
- ¼ cup Kikkoman® Soy Sauce
- 1 tablespoon Dijon mustard
- ¼ cup balsamic vinegar
- 3-4 sprigs of fresh thyme
- 2 cloves of garlic, chopped
- 1 teaspoon of black pepper
Have you always wanted to grill steak but put it off because you were worried it would be tough? Grilled Marinated Flank Steak is a great cut and recipe for your maiden voyage. I’ll walk you through the process from marinating to grilling to slicing and if you still have questions, feel free to email me!
GRILLED MARINATED FLANK STEAK – 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 begin by adding the olive oil, honey, Kikkoman® Soy Sauce, Dijon mustard, balsamic vinegar, chopped garlic and black pepper to the bag, then seal it and give it a few smooches to blend the marinade.
Next I place the steak inside the bag and lay the fresh thyme over the top, then seal the bag and refrigerate at least 2 hours or overnight for best flavor, turning occasionally.
Before grilling, discard the marinade 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. 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) ~ so don’t get distracted if it’s your turn at the bean bag toss game!
HOW TO TELL WHEN THE STEAK IS DONE – TIP #2:
I love this test from Simply Recipes to check for doneness of meat. It’s pure genius.
Transfer the steak to a platter or cutting board and let it rest 10 minutes before cutting.
SLICING GRILLED MARINATED FLANK STEAK – TIP #3:
Slicing the steak *correctly* is simple, but if isn’t sliced the right way, it’ll be tough.
So. . .you’ve probably read that flank steak should only be sliced against the grain, but what does that mean?
Slicing against the grain means cutting across the width of the flank steak – not the length. Cutting across the fibers of the meat gives you tender slices of beef because you’re doing away with the long muscle fibers.
Imagine the flank steak as a piece of wood with the lines running the length of it. On a flank steak you can see the long grains of the meat (see photos ⇓ raw and cooked). Slice the steak the short length ~ width-wise at a slight angle.
Cooked and sliced right, this Grilled Marinated Flank Steak is so tender it almost melts in your mouth and has such great flavor. It pairs perfectly with your favorite grilled summer veggies for an easy any-night meal and you can even add a splash of Kikkoman® Soy Sauce to the veggies for extra flavor.
Looking to cut down on sodium? Kikkoman® Less Sodium Soy Sauce and Kikkoman® Less Sodium Teriyaki Marinade & Sauce are great options that don’t sacrifice flavor. Follow along so you can follow them on Instagram, Facebook, Twitter and Pinterest.
We wish everyone a safe, happy Memorial weekend and honoring all who served, we thank you.
- 1 1/2 - 2 pound flank steak
- 1/3 cup olive oil
- 2 tablespoons honey
- 1/4 cup Kikkoman’s® Traditionally Brewed Soy Sauce
- 1 tablespoon dijon mustard
- 1/4 cup 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 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.