Soy-Marinated Flank Steak Recipe

The marinade in this Grilled Asian-style Soy Marinated Flank Steak transforms a humble cut into a deeply flavored, juicy main course. Bright aromatics, savory soy, a touch of sweetness and a hint of heat make this an easy favorite for grilling or pan-searing.

Soy-Marinated Flank Steak

Soy-marinated flank steak is an approachable, flavorful recipe that highlights the beefy taste of flank with an Asian-inspired marinade. Flank steak is a lean, well-flavored cut that benefits from marinating and quick, high-heat cooking. The marinade in this recipe adds savory umami from reduced-sodium soy sauce or tamari, brightness from ginger and garlic, a glossy caramelizing boost from honey, and a subtle sesame aroma. Most of the marinade is discarded after use, but a small portion is reserved and combined with rice vinegar to serve over the sliced steak.

I first tried a variation of this recipe inspired by culinary science techniques. Understanding how ingredients interact—how salt and soy extract flavor, how sugar accelerates browning, and how oil carries fat-soluble aromatics—helps make consistent, tasty results. This version has been adjusted to reduce sodium and fat while keeping the flavor profile intact. Note that only a small portion of the marinade is used as a finishing sauce; the rest is discarded after marinating the raw meat.

How To Make Soy Marinated Flank Steak

Prepare the marinade: In a medium bowl, whisk together reduced-sodium soy sauce or tamari, honey, vegetable oil, sesame oil, minced garlic, minced ginger, black pepper, red chili flakes and sliced green onions until smooth.
Reserve and combine: Remove about 1/4 cup (60 ml) of the marinade and mix it with the rice vinegar in a small bowl. Cover and refrigerate—this will be used as a finishing sauce.
Marinate the steak: Place the flank steak and the remaining marinade into a large resealable bag or a shallow dish, removing as much air as possible. Lay the steak flat and refrigerate for at least 1 hour. For best results, marinate up to 8 hours; avoid exceeding 12 hours.
Prepare the grill or pan: When ready to cook, preheat a grill to high heat and oil the grates, or heat a grill pan or skillet over high heat and add a little oil to prevent sticking.
Grill or sear: Remove the steak from the marinade and let excess drip off. Place the steak on the hot grill or pan. For a hot grill, cook 4–5 minutes per side to develop a good sear, then reduce time for desired doneness—about 3–4 additional minutes on the second side. Aim for 120–125°F (49–52°C) for medium-rare or 130–135°F (54–57°C) for medium.
Rest and slice: Transfer the steak to a cutting board and let it rest 10 minutes. Slice thinly against the grain into 1/4-inch (6 mm) slices. Drizzle the reserved vinegar-marinate over the slices and garnish with additional sliced green onions. Serve hot.

No Grill, No Problem

If you don’t have access to a grill, use a heavy skillet or grill pan on the stovetop. Preheat the pan on high, add a small amount of oil, and sear the steak the same way you would on a grill. A cast-iron skillet works particularly well to achieve a deep crust.

Recipe Science

Key principles behind this marinade:
– Salt and soy sauce season the surface and help the meat retain moisture.
– Water-soluble flavor compounds in garlic, ginger and green onion add savory, aromatic notes.
– Oil carries fat-soluble flavors (like pepper flakes) that cling to the meat and intensify taste.
– Honey accelerates browning and caramelization, promoting a rich, smoky crust when seared or grilled.

Marinating Notes

Aromatic compounds won’t fully penetrate to the center of a solid cut, so surface flavor and a brief internal infusion are the goal. Marinating for 1–8 hours is sufficient: you can do this in the morning and cook in the evening. Going past 12 hours offers little extra benefit and can begin to affect texture.

More Grilled Steak Ideas

Flank Steak with Chimichurri
Flank Steak with Tomatoes, Balsamic and Red Onion
Flank Steak with Black Bean Corn Salsa

Ingredients

1/2 cup (120 ml) reduced-sodium soy sauce or tamari (for gluten-free)
1/4 cup (60 ml) honey
2 tablespoons (30 ml) vegetable oil, plus more for greasing
1 teaspoon sesame oil
4 cloves garlic, minced
2 teaspoons (about 10 g) minced ginger
1/2 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
2 tablespoons (6 g) thinly sliced green onion, plus extra for garnish
3/4 teaspoon rice vinegar (for reserved finishing sauce)
2 lb (907 g) flank steak

Instructions

Whisk soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red pepper flakes and green onions together in a medium bowl.
Remove 1/4 cup (60 ml) of the mixture and stir it with the rice vinegar. Cover and refrigerate for serving.
Place the steak and the remaining marinade into a large resealable bag, remove as much air as possible and seal. Lay flat and refrigerate for at least 1 hour, flipping once after 30 minutes. Marinate up to 12 hours if desired.
Remove steak from the bag, drain off excess marinade and discard the used marinade. Transfer the steak to a pan while you prepare the grill or skillet.
Preheat the grill or skillet until very hot. Grease the grates or pan lightly with oil.
Grill or sear the steak until well browned, about 4–5 minutes, then flip and cook another 3–4 minutes for medium-rare, or longer to your preferred doneness. Use an instant-read thermometer for accuracy.
Let the steak rest 10 minutes before slicing against the grain into 1/4-inch (6 mm) slices. Spoon the reserved vinegar-marinate over the slices and serve immediately.

Nutrition (per 4 oz serving)