This post is a collaboration with Beef. It’s What’s for Dinner. On behalf of the Beef Checkoff. I received compensation, but all opinions are my own.JUMP TO RECIPE
In the Smart Family, when we need to feed a crowd, we make Honey Soy Flank Steak. It’s one of those dinners where someone always goes home with the recipe.
I’m not sure where this recipe originated, but I know my father-in-law has been making it since the 80s. I have it written down in my mother-in-law’s writing on a scrap of paper, and I’ve been making it myself for over twenty years. The only thing I’ve really changed over time is I use avocado oil instead of vegetable oil and garlic powder instead of garlic salt.
If you don’t eat soy, use coconut aminos for the marinade. I use unseasoned rice vinegar, but you can substitute red wine vinegar. If you don’t have avocado oil, any neutral-flavored oil works. I use garlic powder so I can control the amount and type of salt, but you can use garlic salt if you’d like. Don’t have a green onion? It’s ok, the recipe will still be delicious without adding it to the marinade.
Keep in mind that 6 ounces of meat is a serving size for an adult, and some adults will eat less than that, and some will eat more. One flank steak is usually around 1 ½ to 2 pounds, so it will feed roughly 4 to 6 people.
Pre-heat the grill on high and then brush down the grates once the grill is heated and it’s time to cook the Flank Steak. Oil the grates with a neutral-flavored oil. To oil my grill, I use old kitchen towels or paper towels and add some avocado oil to the towel. Then I quickly and carefully wipe down the grates with the oil-soaked towel before adding meat. Hold the oil-soaked towel with grilling tongs to be careful!
Once the meat is on the grill, have a spray bottle or cup of water close by to tame any flare-ups. You’ll also need a clean set of tongs and a clean sheet pan to remove your steak once it’s cooked. Don’t use a tray or board for cooked meat that was used for raw meat or be sure to thoroughly clean it first.
SCORING FLANK STEAK
Scoring Flank Steak is something I learned to do in cooking school. I have a video showing how to score Flank Steak here. You want to duplicate this method on both sides of the Flank Steak. Scoring Flank Steak tenderizes the meat and helps the marinade penetrate the meat.
The marinade for this recipe is so flavorful. For best results, marinate the meat the night before you intend to grill it. But it’s also delicious if you can give it just a few hours of marinating time.
Here are some tips for preparing your gas grill, which can be used no matter what you’re grilling this summer.
- Pre-heat the grill on high.
- Brush down the grates after the grill has pre-heated, it will be easier to clean!
- Oil the grates with high-heat neutral flavored oil. I keep old kitchen towels on hand for this because the grates will stain new towels.
- The back of the grill is the hottest spot, I place meat in the middle of my grill.
WHAT TO SERVE WITH HONEY SOY FLANK STEAK
We always serve this recipe accompanied with Cheese Bread, grilled asparagus or steamed broccoli, and steamed short-grain sushi rice.
Looking for more beef recipes?
Honey Soy Flank Steak
- 1/4 cup low-sodium soy sauce, tamari, or coconut aminos
- 2 tbsp unseasoned rice vinegar or red wine vinegar
- 1/2 tsp garlic powder
- 3 tbsp honey
- 3 tbsp neutral flavored oil (avocado or grapeseed oil)
- 1 green onion, white and green parts sliced thin
- 1 tsp kosher salt
- 1 Flank Steak 1 1/2 to 2 pounds
- Score the Flank Steak on both sides. In a medium bowl, mix the marinade ingredients. In a freezer bag, combine the flank steak and marinade and seal well. Place the freezer bag on a plate or tray and refrigerate at least 4 hours or overnight.
- Preheat a gas grill to high heat. Remove the Flank steak from the marinade and pat dry with paper towels to remove excess marinade; discard any remaining marinade.
- Turn heat to medium-high and grill the Flank Steak about 8 minutes per side. Insert an instant read meat thermometer into the middle of the thickest part of the steak. I remove the meat from the grill when it reaches 145 degrees, which is mostly rare in the middle of the flank with some medium cuts at the thinner ends of the Flank.
- Transfer steak to a cutting board and cover with foil. Let it rest for 5 minutes before cutting the meat thin against the grain.