The Ultimate Flank Steak Marinade – Soy Sauce & Honey for Juicy, Flavorful Steak

Few things compare to the satisfaction of slicing into a perfectly cooked, juicy flank steak—especially when it’s been marinated in a blend of umami-rich soy sauce and the natural sweetness of honey. This Ultimate Flank Steak Marinade brings together classic flavors and professional technique, resulting in steak that’s tender, flavorful, and deeply caramelized with every bite. Whether you’re grilling for a summer barbecue, prepping for a family dinner, or seeking the ultimate meal-prep protein, this recipe delivers steakhouse results at home with minimal fuss. Elevate your steak game and discover how simple ingredients and the right marinade can transform a lean cut into an unforgettable dining experience.

Overview of Ultimate Flank Steak Marinade

The Ultimate Flank Steak Marinade uses the perfect balance of soy sauce and honey to both tenderize and flavor the steak, creating a caramelized crust and juicy interior. Soy sauce infuses deep umami while honey brings out natural sweetness and promotes ideal browning on the grill or in the pan. The marinade is rounded out with aromatics like garlic, ginger, and a splash of acidity to ensure every bite is rich, savory, and satisfying. Fast to prep and easy to customize, this recipe is designed for all skill levels and any occasion, from weeknight meals to special gatherings.

Ingredients of Ultimate Flank Steak Marinade

For the Marinade:

• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons rice vinegar or red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon or whole-grain mustard
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• Zest of 1 lime or lemon (optional, for brightness)

For the Steak:

• 1.5 to 2 pounds (680–900g) flank steak, trimmed of excess fat
• Kosher salt and black pepper, for finishing

For Garnish & Serving:

• Chopped fresh herbs (parsley, cilantro, or chives)
• Sliced scallions
• Lime or lemon wedges

Equipment

• Large resealable plastic bag or shallow glass dish
• Whisk and medium mixing bowl
• Microplane or ginger grater
• Measuring cups and spoons
• Grill or grill pan (or broiler)
• Tongs
• Meat thermometer
• Sharp carving knife and cutting board
• Serving platter

Cook and Prep Times

Task	Time
Prep Time:	15 minutes
Marinating Time:	2–12 hours
Cook Time:	8–12 minutes
Resting Time:	10 minutes
Total Time:	2.5–13 hours
Servings:	4–6

Nutrition Information (Per 6-oz serving, Estimate)

• Calories: 330
• Protein: 37g
• Fat: 12g
• Carbohydrates: 15g
• Sugar: 12g
• Fiber: 0g
• Sodium: 980mg

Nutritional values may vary with marinade absorption and trimming.

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Why You’ll Love This Recipe

• Flavor-packed: Soy sauce, honey, garlic, and ginger create depth and complexity.
• Tender & juicy: The marinade breaks down muscle fibers for a succulent bite.
• Caramelized crust: Honey promotes beautiful browning on the grill or under the broiler.
• Easy to prepare: Minimal prep and hands-on time—let the marinade do the work.
• Perfect for any occasion: Impressive enough for guests, easy enough for weeknights.
• Versatile: Great in tacos, salads, grain bowls, or simply sliced with sides.

How To Make The Ultimate Flank Steak Marinade

1. Make the Marinade

• In a medium mixing bowl, whisk together soy sauce, honey, oil, vinegar, Worcestershire sauce, mustard, garlic, ginger, black pepper, and red pepper flakes until smooth and well combined. Add zest for a citrus lift, if using.

2. Marinate the Flank Steak

• Place the trimmed flank steak in a large resealable bag or shallow glass dish. Pour the marinade over, turning the steak to coat all sides.
• Seal or cover and refrigerate for at least 2 hours, preferably overnight (up to 12 hours). Flip the steak halfway through marinating for even coverage.

3. Prepare to Cook

• Remove steak from the fridge 30 minutes before cooking to bring to room temperature (promotes even cooking).
• Preheat grill, grill pan, or broiler to high. Oil grates lightly.
• Remove steak from marinade, allowing excess to drip off. Pat lightly with paper towels for better sear. Discard used marinade.

4. Cook the Flank Steak

• Grilling: Grill steak over high heat for 4–6 minutes per side, turning once, for medium-rare (130–135°F/54–57°C).
• Broiling: Place steak on a foil-lined sheet and broil 4–6 inches from heat for 4–6 minutes per side.
• Grill pan: Sear over high heat as above, pressing down gently for even contact.
• For best results, use a meat thermometer to avoid overcooking.

5. Rest and Slice

• Transfer steak to a cutting board and tent loosely with foil. Rest for at least 10 minutes to allow juices to redistribute.
• Using a sharp knife, slice steak thinly against the grain for maximum tenderness.

6. Garnish and Serve

• Arrange sliced steak on a serving platter. Sprinkle with chopped herbs and scallions, and serve with lime or lemon wedges for added brightness.

Detailed Instructions

Step 1: Marinade Magic

The combination of salty, umami-rich soy sauce and sweet honey forms the foundation of this marinade, while olive oil keeps the steak moist and vinegar tenderizes the meat. Mustard, garlic, and ginger bring punchy complexity, and Worcestershire adds a subtle savory note. Red pepper flakes are optional for gentle heat, while citrus zest gives a bright, aromatic finish. Always whisk until fully emulsified for the most consistent flavor.

Step 2: The Importance of Marinating

For maximum tenderness and flavor, let the steak marinate at least 2 hours. Overnight is ideal. This allows the marinade to penetrate deeply, both seasoning the steak and breaking down tough muscle fibers for a juicy, flavorful result. Don’t exceed 12 hours, as acidity may begin to make the texture mushy.

Step 3: The Perfect Cook

Remove steak from the fridge before cooking—this step helps it cook more evenly. Discard excess marinade and pat steak dry for a superior crust. High heat is crucial: you want a beautiful, flavorful char on the outside and juicy, rosy interior. Use a thermometer for accuracy:

• 130–135°F (54–57°C) for medium-rare
• 140°F (60°C) for medium

Avoid overcooking, as flank steak is lean and can become tough.

Step 4: The Rest Is Essential

Always rest your steak after cooking! Tent loosely with foil for at least 10 minutes—this allows juices to redistribute, keeping every slice succulent. Cutting too soon will cause juices to run out, drying out the meat.

Step 5: Slice Against the Grain

Flank steak has long muscle fibers—slicing against the grain shortens these, making each bite tender and easy to chew. Slice thinly with a sharp knife for best results.

Step 6: Serving Suggestions

A sprinkle of fresh herbs, a squeeze of citrus, and a handful of scallions enhance the steak’s flavor and visual appeal. Arrange slices on a platter for sharing, or portion for tacos, salads, or grain bowls.

Pro Tips for Flawless Flank Steak

• Marinate overnight: More time means deeper flavor and improved tenderness.
• Pat steak dry before cooking: For the best crust and caramelization.
• High heat, short time: Prevents drying out and locks in juices.
• Let it rest: Always allow 10 minutes before slicing.
• Slice thin, against the grain: Essential for tenderness.

Make Ahead & Storage

• Fridge: Store leftover steak, tightly wrapped, for up to 4 days.
• Freezer: Slice and freeze cooled steak for up to 2 months. Thaw in fridge before reheating.
• Reheat: Gently warm in a skillet or microwave; avoid overcooking.

Variations

• Add citrus: Swap lime or lemon juice for vinegar, or add orange zest for a twist.
• Herby marinade: Add chopped rosemary or thyme.
• Bolder flavor: Add a splash of bourbon or a tablespoon of gochujang.
• For other cuts: Use this marinade for skirt steak, flat iron, or hanger steak.

What to Serve With Flank Steak

• Grilled or roasted vegetables (asparagus, zucchini, peppers)
• Steamed rice or garlic mashed potatoes
• Fresh summer salads (arugula, tomato, feta)
• Warm tortillas or flatbread
• Chimichurri or salsa verde
• Grain bowls with quinoa, avocado, and charred corn

FAQ of Ultimate Flank Steak Marinade

The Ultimate Flank Steak Marinade Recipe Card

Prep: 15 min
Marinate: 2–12 hours
Cook: 8–12 min
Rest: 10 min
Yield: 4–6 servings

Ingredients

• 2 tbsp oil
• ⅓ cup soy sauce
• 3 tbsp honey
• 2 tbsp. vinegar
• 2 tbsp Worcestershire
• 1 tbsp mustard
• 4 garlic, 1 tbsp ginger
• 1 tsp black pepper, ½ tsp chili flakes
• Zest of 1 lime (opt)
• 1.5–2 lbs flank steak

Instructions

1. Marinade: Whisk all marinade ingredients in a bowl.
2. Marinate Steak: Place steak in bag/dish, add marinade. Chill 2–12 hrs.
3. Prep: Remove steak, bring to room temp. Pat dry.
4. Grill/Broil: Cook steak 4–6 min per side for medium-rare.
5. Rest: Tent with foil, rest 10 min.
6. Slice: Slice thinly against the grain.
7. Serve: Garnish with herbs, scallions, citrus.

Serving of Ultimate Flank Steak Marinade

Arrange the sliced, juicy flank steak on a wooden board or modern platter, fanning the pieces for visual appeal. Scatter with chopped parsley, sliced scallions, and zest for freshness. Serve with a ramekin of extra marinade (boiled) or chimichurri, and add grilled seasonal vegetables and wedges of lime or lemon on the side. For a casual gathering, pair with tortillas for steak tacos, or layer atop a vibrant grain bowl. The deep caramelization and gloss of the steak create an irresistible, steakhouse-quality centerpiece.

Final Thoughts

The Ultimate Flank Steak Marinade: Soy Sauce & Honey is proof that the right combination of pantry staples can elevate a simple cut of steak to restaurant-worthy status. Whether for a weeknight meal, celebration, or meal prep, this recipe ensures steak that’s always tender, juicy, and bursting with flavor. Let it marinate, grill to perfection, slice with care, and savor every bite—because great steak starts with a great marinade.