Grilled Marinated Flank Steak

The perfect marinade for flank steak, chicken or any beef.


  • *Double the marinade recipe if using anything over a 1 lb. flank steak
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup canola oil
  • 4 cloves garlic, minced or 11/2 teaspoons Canadian seasoning
  • 1/4 tsp ginger (opt)
  • 1/2 teaspoon red pepper flakes (opt)
  • 1 tablespoon fresh squeezed lime juice or lemon juice
  • other ingredients:
  • 1 lb. flank steak
  • kosher salt
  • freshly ground pepper


  1. Score the surface of the flank steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer ziploc bag, and toss well. Coat the steak well with the marinade. Seal the bag and place in a dish.
  2. Chill and marinate for at least 2 hours and up to overnight.
  3. Take the steak out of the marinade bag and sprinkle generously on both sides with kosher salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side.
  4. How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that’s what a well done steak will feel like!
  5. Flank steak is best eaten medium rare; well done- will be tough. ( I cooked 5 minutes on one side and 4 on the other, and it was perfect.
  6. DON’T SKIP THIS STEP!: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and LET REST FOR 10 MINUTES.
  7. Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
  8. If you want, you can take the excess marinade and BRING IT TO A BOIL, simmer for several minutes, and then serve it with the flank steak. This steak is also great served with salsa or horseradish sauce.