Here’s a marinade that hits that sweet-savory, slightly tangy lane and works beautifully with flank steak:
Start with a neutral oil (like avocado or olive oil) as the base—it helps carry flavor and keeps the meat juicy. Whisk in honey for gentle sweetness; it balances the vinegar’s acidity and helps the steak caramelize when it hits the heat. Add vinegar (I used balsamic) for brightness and to tenderize the meat without overpowering it.
For aromatics, stir in ginger for warmth and a little bite, plus minced garlic for depth and savoriness. The ginger gives a clean, almost citrusy heat, while the garlic grounds everything and makes it unmistakably steak-worthy.
Marinated Flank Steak
The finished marinade should taste balanced: lightly sweet up front, tangy in the middle, and savory on the finish. It clings well to the meat, penetrates quickly, and pairs especially well with high-heat grilling or broiling. Marinate the flank steak for about 2–6 hours, then cook hot and fast and slice thin against the grain.
Ingredients
Instructions
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Using a large Ziplock bag, put the steak in first then follow with all of the marinade ingredients. Let sit at least 8 hours but closer to 24 is better!
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After ample time marinading cook your steak on a grill or broil it in the oven. I choose to grill mine. Leave your heat up and sear both sides. Then reduce your heat and let it cook to desired doneness.
