The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

It’s hard to beat the classic combination of soy sauce and honey when it comes to steak marinades. But toss in garlic, ginger, scallions and a splash of balsamic vinegar (my secret ingredient), and you’ve just whisked together the best-ever bath for your favorite cuts of beef.

This marinade was legendary in my house growing up. And I have vivid memories of my mom prepping the marinade a day in advance so that the flank steak could go for an overnight soak before being grilled over an open flame. The result was a perfectly seared steak with a caramelized crust (shout-out to the honey) and a tender center that offerred hints of the sweet and tangy flavors from the Asian-inspired blend.

A quick tip for marinades: Make the most of sealable plastic bags to minimize cleanup and provide easy opportunities to swish the ingredients around the food item so it gets an even coating on all sides.

The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

The Ultimate Asian Flank Steak Marinade

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The Ultimate Asian Flank Steak Marinade


1 ( 1 1/2- to 2-pound) flank steak
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 garlic cloves, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced

Equipment: gallon size sealable plastic bag


Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it's cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Recipe by Kelly Senyei of Just a Taste.




  1. says

    I make a similar flank steak marinade with pineapple juice and soy. SO good. I’d love to try your version!

    PS The photo of the marinade in the plastic bag is really drawing me in this morning. Stunning! (You make plastic bags look stunning!)

    • Kelly Senyei replied: — June 26th, 2013 @ 12:30 pm

      Haha! Thanks so much :)

  2. Heather Allen says

    This looked so amazing when I saw a pick last month. I have been waiting for the recipe. I substituted GF soy. It’s in the fridge and going on the grill in a couple hours. Thanks very excited to try it.

    • Kelly Senyei replied: — June 30th, 2013 @ 10:59 am

      Enjoy every bite, Heather!

  3. Megan S says

    So glad I found this recipe! It smells and tastes incredible when you make it. I am using the marinade for company tomorrow. I added a tiny bit of Sriracha to kick it up a notch. Can’t wait to grill!

    • Kelly Senyei replied: — June 30th, 2013 @ 11:00 am

      Love that spicy addition, Megan! So glad you are enjoying the recipe!

  4. Heather Allen says

    It was AMAZING btw. I had to add a pinch of kosher salt and ground black pepper at the end. I think the low sodium GF soy just doesn’t have as much salt as regular. My husband wants me to make it for his parents when they come to visit in a couple weeks. He really, really liked it.
    Thanks again- everyone should try this!

  5. says

    I’m continually amazed at how much awesome people pack into flank steak nowadays. My dad cooked it constantly when I was growing up, but pretty much limited it to a few not-all-that-exciting spice rubs. I rarely cook meat at home, but I’ll have to give this a try the next time I feel like starting up the grill.

  6. Lawrence Jolley says

    Tried this and it was AMAZING!!! I added waaay more garlic but that’s just because I love garlic. Was the perfect combination of sweet, salty, and sour and the garlic and ginger really gave it a fantastic twist. One of my favourites to store away in the recipe book. It’s a really easy way to make any cut of beef taste amazing, and I’m a student so cost is a factor and this made some wonderful cheap meals!

  7. Linda says

    I followed this recipe exaclty, The meat had no flavor. Ugh… Will not use again, wasted a $20.00 flank steak.

    • Kelly Senyei replied: — July 14th, 2013 @ 6:30 pm

      Hi Linda. Thanks for your comment. How long did you marinate the steak for?

  8. Lusea says

    Kelly, Would this also be good to marinate chicken? This looks great. Thanks.

    • Kelly Senyei replied: — July 19th, 2013 @ 1:51 pm

      Absolutely, Lusea! it’s be fantastic on chicken. Enjoy!

  9. Jane says

    Made this tonight as a stir fry and it was absolutely delicious!!!! Cut steak ahead of time and then put it in the marinade overnight. Stir fried meat, carrots, broccoli, and water chestnuts. Served over brown rice. Absolutely delicious!!!!!

  10. Alice says

    Would this still work if I broiled it or seared it in a regular pan? I don’t have a grill pan or a grill.

    • Kelly Senyei replied: — August 4th, 2013 @ 7:36 pm

      Definitely! You can cook the steak whatever way you prefer. Enjoy!

  11. Carole says

    I use this too for bite sized chunks to make into kabobs!!! fabulous I never thought of adding balsamic but you can bet I will next time- we do Top round steak and call it family steak- YUMMO

  12. Emily says

    This is the first time I have ever felt compelled to comment on any sort of recipe that I attempted and liked. I made this marinade yesterday in a zip lock bag and placed a frozen piece of flank steak I wanted to clear out of the freezer in it. I knew I needed something with a lot of flavor as I’m not a huge fan of freezing anything and typically eat very fresh meats. Anyways, I became ill yesterday and skipped dinner leaving this steak for tonight and WOW. The boyfriend will not stop talking about how great dinner was and I could agree more. This will definitely be used again sometime soon- even the vegetables I placed in the baking dish with the meat were to die for! Needles to say there are no leftovers tonight.

    • Kelly Senyei replied: — October 17th, 2013 @ 11:54 pm

      Wow! Thank you so much for the incredibly kind words, Emily! I’m so glad you enjoyed my recipe!

  13. Tiffany says

    I just made this an hour ago and it was absolutely delicious! I made a few changes, though. I cut the steak into slices and left the slices to marinate for a day in the fridge. I grilled it and cooked the rest of the marinade for dipping. Thanks for posting this recipe!

    • Kelly Senyei replied: — December 16th, 2013 @ 9:13 pm

      Awesome! So glad you enjoyed the recipe, Tiffany!

  14. kelly says

    I added a twist by including three small tangerines and let set 24 hours. The taste was awesome. Thanks for getting me started.

    • Kelly Senyei replied: — December 17th, 2013 @ 1:50 pm

      Love the addition of the fresh tangerines, Kelly! So glad you enjoyed the recipe!

  15. Heather says

    Would love to try this steak and have tons of greens on hand. Could extra marinade be prepared to use as a dressing for the salad? Or any suggestions on dressing to make that would compliment the steak? Thanks!

  16. Kim says

    I made this last night and it is by far the best marinade I’ve used. I think it was the balsamic. I only marinated for 4 hours on a fairly thicker cut of flank steak. Yummo. So glad I found your site. :)

    • Kelly Senyei replied: — January 10th, 2014 @ 6:03 pm

      Awesome! So glad you enjoyed the recipe, Kim!

  17. Kimberly says

    The flavors were delicious, and I only marinated the meat for 1 1/2 hours. Definitely will repeat this recipe!

    • Kelly Senyei replied: — January 18th, 2014 @ 2:59 pm

      So glad you enjoyed the recipe, Kimberly!

  18. cheryl smith says

    I made this and my husband loved it. I didn’t have the vinegar so I used lemon juice

    • Kelly Senyei replied: — February 10th, 2014 @ 10:51 pm

      Awesome! So glad you enjoyed it!

  19. Deb Ovall says

    Hi, I get your feeds on Facebook and this sounds great to use for naking beef jerky. The Hub is always using bottled teriyaki sauce but he’s unsually not happy with the outcome. I’m gojng to convince him to try this. Thank you!

    • Kelly Senyei replied: — April 28th, 2014 @ 11:49 am

      Hi Deb! Thanks so much for stopping by Just a Taste! I’m so glad you’re going to try the recipe, as it’s one of my all-time favorites. Enjoy!

  20. Dianne says

    I’m going to a “marinade cook off” and I have to use a ribeye steak.
    I love this recipe! Do you think I can use it with a different cut of meat?

    • Kelly Senyei replied: — May 1st, 2014 @ 3:58 pm

      Absolutely, Dianne!

  21. Christy says

    I use this marinade every time I make flank steak with or without the vinegar is still good, either balsamic or red wine. Time saving tip: buy 2 flank steaks and prepare 2 separate marinades, 2 bags, marinade each overnight, grill one and freeze one. Pull the second out of the freezer a day before you need it!

    • Kelly Senyei replied: — May 3rd, 2014 @ 2:48 pm

      So glad you’re enjoying the recipe, Christy! Love this tip for doubling the recipe!

  22. Amanda says

    I don’t have balsamic vinegar.. is there an option just as good that I can replace it with? Can I substitute apple cider vinegar for it?

    • Kelly Senyei replied: — May 8th, 2014 @ 5:51 am

      Definitely, Amanda! Any vinegar will work great.

  23. FM says

    Would it make a difference if I sliced the steak before the marinade vs after cooking? Meaning I’d marinate slices vs an entire steak.

    I very very rarely cook beef so not sure if it means anything one way or another.

    • Kelly Senyei replied: — May 22nd, 2014 @ 12:01 pm

      Hello! I would not recommend slicing the steak and then marinating it, as it’ll be very difficult to cook the sliced steak to your desired degree of doneness without overcooking it. It’ll also make it more tough in texture. Hope this helps!

  24. denise says

    Recipe sounds really yummy! Is there such a thing as over marinating? I was thinking of making the marinade on a tues night to bbq on Friday for dinner since I wont be home to marinate the night before. Would that be too long?

  25. TJ says

    Just made this tonight. Only had time to let the steak for tonight marinate for about an hour, but still delicious. The marinade smelled amazing, and I can’t wait to cook the other half of the steak, which will get a proper chance to acquaint itself with the marinade. I made this with a couscous/avocado/scallion/cannellini bean/lime juice salad – fantastic together.

  26. Andreana says

    This is definitely a family favorite that even my picky 6 year old asks for weekly. I replaced garlic and ginger with the powders for my kids sake. It is still so delicious.

    • Kelly Senyei replied: — September 23rd, 2014 @ 9:31 am

      Awesome! So glad you’re enjoying the recipe!

  27. Nancy says

    how many people does this recipe as written feed?

    • Kelly Senyei replied: — October 29th, 2014 @ 6:13 pm

      Hi Nancy – it depends on how hungry your guests are, but one 2-pound flank steak is easily enough for 4 to 6 people.

  28. Marcia says

    Could this be cooked in the oven or a crock pot?

    • Kelly Senyei replied: — November 15th, 2014 @ 9:37 am

      Hi Marcia – I prefer a good sear on my steaks, so I always cook them atop the stove (or on a grill). I’ve never tried this recipe in a slow cooker so I can’t say with certainty how it’d turn out.

  29. Gary Mayer says

    I’ve now made this recipe 3 times and have not had any complains. Delicious. I marinated it for 24hrs awesome. I like to grill the steak and toast the sesame seeds. Great recipe.

    • Kelly Senyei replied: — December 31st, 2014 @ 11:28 am

      Awesome! So glad you enjoyed the recipe, Gary!

  30. Ray says

    I follow the same basic recipe, but let the meat rest for an hour or so covered in a warm oven. Then you get a pan full of juices to make gravy with, and the meat is still tender and delicious.

  31. Michelle says

    This sounds great! I have the flank steak marinating as we speak! two questions, can I let it marinate for 2 days? and how long would I bake it in the oven? Or would I broil it? Whats the cooking time and temp? Thx in advance!

    • Kelly Senyei replied: — March 7th, 2015 @ 11:23 am

      Hi Michelle – Yes, 2 days is fine, and the baking time depends on exactly how thick the steak is and what temperature you want it to be (medium rare, medium, etc.).

  32. Patricia says

    I am a foodie and I am always looking for wonderful recipes. Flank steak is my favourite cut of beef and I notice here in Toronto that cut is available only seasonally. (BBQ time). I bought some yesterday and it’s usually already marinated from the grocers. But not this time and I went hunting for a recipe. I can’t wait to try this recipe. I am sure it will fantastic and will follow exact ingredients. . Thank you so much for sharing it.

    • Kelly Senyei replied: — April 26th, 2015 @ 5:36 pm

      I hope you enjoy the recipe, Patricia!

  33. Patricia says

    Tried it, tested it. I wouldn’t change a thing. The flavours danced in my mouth and wished there were more. Fantastic job with this recipe. 5 stars and more!

  34. Teri says

    I made this last night, and it was AMAZING! It so was so good, definitely a keeper. I added a 1 tbsp of sesame oil & sriracha each into the marinade. And, the marinade tastes awesome on its own, next time, I’m going to reserve 1/2 cup and use it as a dipping sauce or over rice. Thank you so much for sharing!

  35. Kelly says

    Hi! I have a similar recipe that I marinate for two days. Can you let the steak marinate that long with your recipe? Mine does not have balsamic vinegar in it. Cannot wait to try this! I feel like the balsamic vinegar will really take it to another level!

    • Kelly Senyei replied: — June 28th, 2015 @ 10:30 am

      Hi Kelly! That should definitely work.

  36. deedee says

    This looks delicious!
    I don’t have a grill or a grill pan… any recommendations for baking? Or maybe broiling?

    • Kelly Senyei replied: — July 23rd, 2015 @ 7:55 pm

      You could definitely do it in the oven, but you won’t get the same seared exterior.


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