The perfect family steak dinner starts with an easy, flavorful flank steak marinade that uses just six ingredients. Marinate in the morning and enjoy a tender, tasty steak at dinnertime.
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For simple sides, serve this flank steak with a quinoa salad, broccoli salad, or lemon butter broccoli for a balanced, satisfying meal.
We live in a house of steak lovers, so I’ve learned how to make steak dinners economical without sacrificing flavor. Flank steak is an affordable, quick option that can feed the whole family when prepared well. It benefits from a short marinating time and cooks fast, making it perfect for weeknight dinners when you plan ahead.
Marinade Ingredients
Just six pantry-friendly ingredients plus one flank steak:
- Soy sauce – I prefer low-sodium soy sauce so the marinade isn’t too salty. If you use regular soy sauce, reduce the amount slightly.
- Red wine vinegar – The acid helps break down proteins and tenderize the meat.
- Honey – Adds a touch of sweetness to balance the savory and acidic elements.
- Ginger – Fresh grated ginger is best for bright flavor. If you only have powdered ginger, use about 1 teaspoon.
- Garlic – Fresh minced garlic delivers the best flavor; use about 1 teaspoon of garlic powder if needed.
- Crushed red pepper – Use a pinch for the whole family or increase to taste for more heat.
How to Cook Flank Steak
This method is straightforward and only requires a few minutes of active cooking time.
MARINATE THE STEAK: Combine the soy sauce, red wine vinegar, honey, grated ginger, minced garlic, and crushed red pepper in a gallon-sized zip-top bag or a shallow covered dish. Add the flank steak, remove excess air, seal, and refrigerate. Turn the bag occasionally so the steak marinates evenly.
COOK THE STEAK: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Line a baking sheet with foil and preheat your broiler. Remove the steak from the bag and discard the marinade. Broil on high with the steak in the middle of the oven: cook about 4 minutes per side for medium-rare to medium, adjusting the time slightly for your preferred doneness. Keep an eye on it—sugars in the marinade can brown quickly.
SLICE AND SERVE: Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. Slice thinly across the grain to maximize tenderness, then serve with your favorite sides.
Frequently Asked Questions
Can I marinate this longer than 8 hours? You can, but I recommend 6–8 hours. Extended marinating, especially with vinegar, can over-tenderize the meat and give it a mushy texture. Avoid marinating longer than 24 hours.
Can I use this marinade on other cuts of meat? Yes. This marinade works well with many steak cuts and would also be tasty on chicken.
Is broiling the only cooking method? Broiling is fast and convenient year-round, but you can also grill the steak or cook it in a hot cast-iron skillet. Grilling adds a smoky char, while a skillet gives good sear — choose the method that fits your equipment and preference.
More Flank Steak Recipes
Balsamic Grilled Flank Steak – a favorite during summer. Korean Flank Steak – sweet and savory with bold flavors. Chipotle Herb Flank Steak – smoky heat with fresh herbs.
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Flank Steak Marinade
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, minced
- Pinch of crushed red pepper
- 1.5 lbs flank steak
Instructions
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Combine soy sauce, red wine vinegar, honey, ginger, garlic, and crushed red pepper in a gallon-sized zip-top bag or a covered shallow dish. Add the flank steak, remove excess air, seal, and turn to coat.
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Place the bag on a plate or in a shallow dish and refrigerate, turning occasionally, for 6 to 8 hours.
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Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Preheat the broiler.
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Line a baking sheet with foil. Remove the steak from the bag and discard the marinade. Place the steak on the prepared sheet.
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Broil in the middle of the oven for about 4 minutes per side, watching carefully so the sugars in the marinade don’t burn. Adjust time for desired doneness.
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Transfer the steak to a cutting board and let it rest 5–10 minutes. Slice thinly across the grain and serve.