The Ultimate Flank Steak Marinade

from 37 votes

Preheat the grill (or grill pan!) for The Ultimate Flank Steak Marinade, a top-rated recipe great for all cuts of beef.

Sliced flank steak with the Ultimate Asian Flank Steak Marinade on white serving plate and lime wedges

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.

Flank steak in Asian marinade topped with minced garlic and ginger, and thinly sliced scallions

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 offered hints of the sweet and tangy flavors from the Asian-inspired blend. Serve with a wedge salad and cowboy butter sauce for the ultimate meal.

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.

Sliced Asian flank steak on white servings plate with lime wedges

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Main Course

The Ultimate Flank Steak Marinade

Preheat your grill (or grill pan!) for a top-rated recipe for The Ultimate Flank Steak Marinade.
Author: Kelly Senyei
4.90 from 37 votes
Sliced flank steak with the Ultimate Asian Flank Steak Marinade on white serving plate and lime wedges
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 servings


  • 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 cloves garlic, minced
  • 2 Tablespoons minced fresh ginger
  • 3 scallions, thinly sliced


  • gallon size sealable plastic bag


  • Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag. Whisk in the 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 389kcal, Carbohydrates: 18g, Protein: 13g, Fat: 30g, Saturated Fat: 23g, Cholesterol: 33mg, Sodium: 566mg, Potassium: 265mg, Sugar: 15g, Vitamin C: 0.9mg, Calcium: 24mg, Iron: 1.4mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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4.90 from 37 votes (6 ratings without comment)

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  1. 5 stars
    This marinade recipe has become a family favourite for our grilled flank steaks. I’ve been using it for several years now, and it has a delicious blend of flavours that is always enjoyed at our family gatherings.

  2. I have similar marinade but toss in 1 Tablespoon of corn starch for extra tender meat. Can also use 1 teaspoon of baking soda. They both tenderize beef, chicken, & pork better than meat tenderizer! ❤️

  3. 4 stars
    Rather than balsamic vinegar, I subbed rice vinegar instead. Also, I went light on the low-sodium soy sauce (1.5 tablesoons) and used locally sourced bee honey. Otherwise, a very simple marinade.

  4. The flank steak I got from our butcher is 5.31 lbs. How would I adjust the cooking time? Or should I cut it in half before marinating?

    1. Hi Rita! It totally depends on the thickness of the steak with regards to cooking time, as well as your personal preference!

  5. 4 stars
    This is a very flavorful marinade for flank steak. I also use it for my beef tenderloin cut into chunks for skewering and grilling. Goes great with rice pilaf and peppers and onions grilled on the barbecue! Yum!

  6. Love this recipe. I often make the marinade and put it in a ziplock with the newly purchased flank steak and then freeze it until the day before I want to enjoy it. It marinates as it thaws and is less work on cooking day.

    1. 5 stars
      This is such an excellent way to make flank steak. You absolutely must marinate it because it’s too tough otherwise. This marinade is perfect.

      I marinated my steak for 24 hours & cooked it under the broiler to medium rare. I almost couldn’t stop eating it because it’s so delicious!!

      I highly recommend it!

      Kelly thanks for this recipe!

  7. 5 stars
    Easy and fast to make. I used a 1kg piece of a #6 shoulder roast. To emulate an old restaurant favorite the called hing Kong steak. That our family used to get and the four of us would just gobble up.
    You can’t find food like that in the middle east but I’m going to make the neighborhood drool tomorrow when I plop it on the charcoal grill for dinner.

  8. 5 stars
    Phenomenal marinade! I’ve used this recipe numerous times (I always marinate it overnight) and it’s a huge crowd pleaser!

  9. 5 stars
    amazing tasting, my entire family loved it. It’s going to become a staple in my household now! I did this with top round cuts, I recommend tenderizing the meat with a meat mallet . I added red pepper flakes, salt and pepper and more ginger and garlic and it made the difference.

    Wonderfully done, thank you so much!

  10. 5 stars
    The only thing I change is adding a good amount of chili flakes. This is the best steak marinade I’ve ever had. Also very good for venison.

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