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