Description

Juicy Flank Steak with Soy Marinade delivers steakhouse-level results at home—deep savory umami, a hint of sweetness, and perfect tenderness whether you cook it on the grill or in a ripping-hot cast-iron skillet. This quick-to-prep, bold-flavored marinade turns a lean cut into a weeknight or BBQ showstopper.

Ingredients

Scale

For the Marinade:

1/4 cup soy sauce
1/4 cup olive oil
2 tbsp red wine vinegar or apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp honey
Juice from 1/2 lime
4 cloves garlic, minced
1 tsp dried oregano
1 tsp cracked black pepper

For the Steak:

1 1/2–2 lb flank steak

Instructions

Make the Marinade: In a bowl, whisk soy sauce, olive oil, vinegar, Worcestershire, honey, lime juice, garlic, oregano, and black pepper.
Marinate: Place flank steak in a large bag or shallow dish. Pour marinade over, coat well, and refrigerate at least 2 hours (overnight best).
Temper: Remove steak from fridge 30 minutes before cooking for even doneness. Let excess marinade drip off.
Cook (Stovetop): Heat a cast-iron skillet or grill pan over high heat until very hot. Sear 4–5 minutes per side for medium-rare, depending on thickness.
Cook (Grill): Preheat grill to medium-high. Grill 4–5 minutes per side with the lid closed for medium-rare.
Rest: Transfer to a plate, tent loosely with foil, and rest 5–10 minutes.
Slice & Serve: Slice thinly against the grain. Serve with lime wedges and herbs if desired.

Notes

Why it works: Soy adds umami; vinegar/citrus tenderize; honey balances; garlic/herbs deepen flavor.
Doneness guide (after rest): 130°F medium-rare, 140°F medium. Avoid overcooking—flank is lean.
Key tips: Marinate at least 2 hours; use high heat for a good crust; always slice perpendicular to visible muscle lines.
Variations: Add chili flakes or sriracha for heat; swap in a dry rub (smoked paprika, cumin, garlic powder) for quicker prep; sauté peppers/onions for a fajita-style plate; thin-slice raw for a quick soy-ginger stir-fry.
Storage: Refrigerate 3–4 days; freeze up to 2 months (slice first for easy portions). Reheat gently in a skillet or at 50% power in the microwave.
Serving ideas: Pair with garlic mashed potatoes, cilantro-lime rice, roasted asparagus, or quinoa-corn salad. Great for bowls, tacos, and meal prep.

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Category: Main Course
Method: Grilled or Pan-Seared
Cuisine: American

Keywords: flank steak marinade, soy marinade steak, grilled flank steak, stovetop flank steak, tender steak recipe, weeknight steak, BBQ steak