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.
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.
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! ❤️
Thanks for the tip, Barb!
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.
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?
Hi Rita! It totally depends on the thickness of the steak with regards to cooking time, as well as your personal preference!
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!
I’m so thrilled you’ve been enjoying the recipe, Tina!
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.
This is brilliant, Jennifer! I’m thrilled you’ve been enjoying the recipe!
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!
You are so welcome, Hazel! I’m thrilled you enjoyed the recipe!
Easy and delicious. This is my go-to recipe fore Flank Steak and everyone loves it
Love reading this! I’m so glad you’ve been enjoying the recipe!
The most delicious steak I’ve ever had! So easy to make and the honey brings it to a whole new level.
Woohoo! I’m thrilled you enjoyed the recipe, Alison!
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.
Made this many times and it gets raves.
I’m so thrilled you’ve been enjoying the recipe, Sheryl!
Phenomenal marinade! I’ve used this recipe numerous times (I always marinate it overnight) and it’s a huge crowd pleaser!
So glad you enjoyed it, Katie!
This was very good. Make sure you marinate long enough.
I’m thrilled you enjoyed the recipe, Robert!
One of the best ever marinades. I used a sirloin steak marinated it for 24hrs and it was fantastic.
I’m so thrilled you enjoyed the recipe, Doug!
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!
You are so welcome! I’m thrilled you enjoyed the recipe!
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.
WOW! I’m so thrilled you’ve been enjoying the recipe, Patrick!
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