If you’ve landed here, you’re already thinking about flank steak marinade, so let me make this easy: stop searching. This is the one. Five ingredients, one bowl, and a marinade so good my husband says it’s fed “many a twenty-something” over the years. It comes straight from our dear family friends, Nana Liz and Papa John, and it has been on repeat at our house every single summer for decades. No complicated ratios, no long list of spices. Just a deeply flavorful, tenderizing marinade that turns a lean cut of beef into something you will absolutely be asked to make again.
⭐⭐⭐⭐⭐ “Had a flank steak in my fridge on Friday when I read this. I whipped up the marinade in less than 5 minutes before work and came home to an easy, delicious steak on the grill!” — Cindy
This recipe was originally posted in 2017, back when my photos were questionable and I had no idea what I was doing with a blog. The recipe was always good though, I promise. Updated in 2026 with new images, expert tips, FAQs, and everything you need to nail it every single time.
This Marinade Has a Story (Of Course It Does)
Every time I make this flank steak marinade, I think of two people.
Our boys know them as Papa John and Nana Liz, but to my husband and me, they are mentors, friends, and honestly some of the most generous people we have ever known. This couple has fed us spiritually and literally, counseled and nurtured us, and poured themselves into more young families and singles than I could ever count. They are still very much in our lives, and still very much feeding people every chance they get.
This marinade is theirs. And it is famous, at least in their world and now in ours.
One afternoon while I was whisking it together, my husband got that far-off look, the kind that means he’s somewhere back in time, and said, “Many a twenty-something has been fed this famous flank steak.” He wasn’t wrong. And now, many a family at home, at the lake, at the neighborhood barbecue, has been fed it too.
It is one of those recipes that asks almost nothing of you and gives everything back.
Over the years this marinade has inspired a whole summer grill rotation at our house. If you are the kind of person who likes to have a few reliable go-to recipes for the grill, my Coconut Lime Chicken and Asian Marinated Pork Tenderloin are right there alongside this one every summer. Tested, trusted, on repeat.
⭐⭐⭐⭐⭐ “I reviewed this recipe before but have to say it again, it’s fantastic!!! I’ve made similar marinades for years, but there is something about this one…delicious!! Great flavor.” — Peggy
Why You’ll Love This Flank Steak Marinade Recipe
- Only 5 ingredients, all pantry staples. No special shopping trip required. Soy sauce (or teriyaki), oil, garlic, fresh ginger, and a pinch of brown sugar. That’s it. You probably have everything in your kitchen right now.
- It actually tenderizes the meat. The combination of soy sauce and oil works into the scored muscle fibers of the flank steak, breaking them down so every bite is tender and juicy instead of tough and chewy. Scoring the steak first is the extra step that makes a real difference.
- It comes from a real kitchen, not a test kitchen. This recipe belongs to Nana Liz and Papa John, a couple who have poured their lives into feeding people, literally and in every other way. It’s been tested not by food scientists, but by decades of backyard dinners, hungry guests, and two growing boys. That’s the kind of track record you can trust.
- It’s incredibly easy to double and freeze. Buy two flank steaks at Costco (their prices are unbeatable for this cut), double the marinade, and tuck one into the freezer with the marinade already on it. Pull it out the night before, let it thaw in the fridge, and you have a dinner that tastes like you planned ahead like a pro.
- It’s naturally gluten-free with one easy swap. Simply use a gluten-free tamari, gluten-free teriyaki sauce, Coconut Aminos or Bragg’s Liquid Aminos in place of regular soy sauce and this marinade is entirely gluten free. No other changes needed.
Best Flank Steak Marinade Ingredients
- Soy sauce or teriyaki sauce — This is your salty, savory base. For gluten free, use tamari, gluten-free teriyaki, or Bragg’s Liquid Aminos. I often use teriyaki for a slightly sweeter depth of flavor.
- Oil — Avocado oil is my current obsession for this. It’s light, neutral, and handles high grill heat beautifully. Mild olive oil or grapeseed oil both work great.
- Fresh garlic — Minced, not jarred if you can help it. Fresh garlic makes a real difference in a marinade this simple.
- Fresh ginger root — Grated or finely chopped. Fresh ginger has a brightness and a little heat that dried ginger simply cannot replicate. It’s worth keeping a knob in your freezer; it grates beautifully from frozen.
- Brown sugar — Just a touch. It balances the salt, encourages a little caramelization on the grill, and rounds out the whole marinade without making it sweet.
- Water — Just two tablespoons, which helps the marinade distribute evenly and not over-concentrate on the surface.
- Flank steak — 2 to 3 pounds. Look for a uniform thickness when you can. Costco often has great pricing on larger flank steaks, perfect for the freezer tip below.
Get the full recipe in the recipe card below.
How to Make the Best Flank Steak
Step 1: Mix the marinade
In a small bowl, whisk together the soy sauce (or teriyaki), oil, water, minced garlic, grated ginger, and brown sugar until the sugar dissolves. As with most marinades, the longer the steak hangs out in it, the better the flavor infusion. Make it in the morning or even the night before for best results.
Step 2: Score the steak
Using just the tip of a sharp knife, score both sides of the flank steak in a crosshatch pattern, cutting about ¼ inch deep diagonally one way, then the other. This opens up the surface of the meat so the marinade can really get in there, and it makes slicing later much easier too.
Step 3: Marinate
Place the scored steak in a glass baking dish. Pour the marinade over the top, then lift the steak slightly to make sure the marinade gets underneath as well. Cover with plastic wrap and refrigerate for at least 4 hours, turning once halfway through. Overnight is even better. I would not go beyond 24 hours though; the acid starts to break down the texture.
Expert Tip: This recipe doubles easily and freezes great! I do this almost every time I make the marinade. Eat one, place one in a freezer baggie (don’t forget to write on it) pour half the marinade over and freeze. When ready to barbecue, thaw in refrigerator overnight, prepare as directed.
Step 4: Grill
Heat your grill to high, then reduce to medium before adding the steak. Grill for 6 to 8 minutes per side, depending on thickness and desired doneness. For grill marks, rotate the steak a quarter turn after the first 3 minutes on each side. If you’d like, baste with the remaining marinade while grilling, just watch for flare-ups from the oil.
Use this as your guide for doneness (based on a standard 1 to 1.5 inch thick flank steak):
| Doneness | Internal Temperature | Time Per Side |
|---|---|---|
| Rare | 125°F | 3-4 minutes |
| Medium Rare | 135°F | 4-5 minutes |
| Medium | 145°F | 5-6 minutes |
| Well Done | 165°F | 7-8 minutes |
Expert Tip: A few things worth knowing: flank steak carries over 5 to 10 degrees as it rests, so pull it off the grill about 5 degrees below your target temperature. Medium rare is genuinely the sweet spot for this cut; because flank is so lean, the higher you go in doneness the more moisture it loses, and well done flank steak can be tough no matter how good your marinade is. And if you picked up a thicker Costco flank steak, add a minute or two per side. When in doubt, use a meat thermometer; it’s the most reliable guide every time.
Step 5: Rest, then Slice
This step is non-negotiable. Remove the steak from the grill, cover loosely with foil, and let it rest for 5 to 7 minutes. Resting lets the juices redistribute back into the meat; slice too soon and they all run out onto the cutting board instead of staying where you want them. Once rested, slice thinly against the grain and serve immediately.
Tips for the Best Grilled Flank Steak
- Don’t skip scoring. It sounds fussy but it takes less than two minutes and makes a genuine difference in how much flavor gets into the meat.
- 4 hours minimum, overnight is ideal. Make it in the morning or even the night before. Don’t go beyond 24 hours.
- Pat it dry before cooking, whatever method you’re using. A quick pat with paper towels before the steak hits the heat helps it sear rather than steam. On the grill this matters. Under the broiler and on the stovetop it matters even more.
- Always slice against the grain. Flank steak has long, visible muscle fibers. Slicing against them shortens those fibers in every bite, which is what makes the difference between tender and chewy.
- The freezer trick. Buy two steaks, make a double batch of marinade, and freeze one steak in a zip bag with half the marinade poured right over it. Label the bag before you fill it (trust me on this one). Thaw in the fridge overnight and grill as directed.
How to Cook Flank Steak Without an Outdoor Grill
Grilling is the gold standard and nothing replaces that smoky, charred crust. But if it’s pouring rain or you simply don’t have a grill, these two methods will still get a genuinely delicious dinner on the table. I’ve made this both ways. My biggest tip for either: keep your eyes on it and for crying out loud, use an instant read thermometer. It will save your bacon, or in this case, your flank steak.
Broiler: Set your oven broiler to high. Rack placement matters, start about 4 to 5 inches from the element. Pat the steak dry first, then place on a foil-lined sheet pan or cast iron pan. Broil 4 to 6 minutes per side, checking temp with a thermometer. Use the doneness guide from Step 4. Rest and slice as directed.
Cast Iron Stovetop: Heat a large cast iron skillet on the stove over medium-high heat until very hot, then add a drizzle of oil. Pat the steak dry before it goes in; without the intense heat of a grill, a dry surface is what gets you a sear instead of a steam. Cook 4 to 5 minutes per side. Rest, slice against the grain, done.
Neither is the same as a summer grill night, but both are absolutely worth making when that’s not an option.
Flank Steak Marinade Recipe Variations
Gluten-Free Flank Steak Marinade
This marinade is incredibly easy to make gluten-free. Simply swap regular soy sauce for one of the following: gluten-free tamari, a certified gluten-free teriyaki sauce, or Bragg’s Liquid Aminos. All other ingredients are naturally gluten free. No other changes needed, the flavor is just as good.
- Low-Carb or Sugar-Free: The original recipe is already very low in carbs, but if you want to eliminate the sugar entirely, swap the brown sugar for a monk fruit brown sugar replacement. Same caramelization on the grill, zero sugar.
- Make It Spicy: Add a teaspoon of sriracha, a pinch of red pepper flakes, or a small drizzle of chili oil to the marinade for a gentle heat that plays really nicely against the soy and ginger.
- Add More Acid: If you like a brighter, more citrus-forward marinade, add a tablespoon of fresh lime juice or rice wine vinegar. This also gives the tenderizing a little extra boost.
- Swap the Protein: This marinade is not just for flank steak. It works beautifully on skirt steak, hanger steak, London broil, chicken thighs, pork chops or pork tenderloin. Adjust marinating time for chicken (2 to 4 hours is plenty) and pork (4 to 8 hours).
- Flavor Change: Add ¼ cup of chopped fresh cilantro to the marinade, and the juice of one lime to the marinade, delish!
- Citrus Twist: Swap the water for fresh orange juice and add a teaspoon of lime zest to the marinade. It’s a bright, sunny riff on the original that still plays beautifully with the ginger and garlic. Perfect if you want something a little lighter for summer.
- Teriyaki Flank Steak: Use teriyaki sauce instead of soy sauce for a sweeter, slightly more complex flavor with a gorgeous caramelized finish on the grill. This is actually how I make it most often.
Serving Suggestions for Flank Steak
While the steak was resting once, I whipped up a batch of 4 Ingredient Margaritas and honestly that is now just part of the routine. Five minutes, and the whole backyard table feels like a party.
This flank steak is delicious served with fresh watermelon and a simple green salad, or go a little heartier with crusty bread or biscuits (Annie’s Organic canned biscuits are my no-shame go-to) and a baked sweet potato or regular potato alongside a little air-fried asparagus. Simple, filling, and honestly a little elegant for a Tuesday night.
Here’s what else we love at the table with this:
- Asian Ramen Noodle Salad — Crunchy, tangy, and a perfect match for the savory steak.
- Sun-Dried Tomato Pasta Salad — Make it ahead, serve it cold, everybody wins.
- Roasted Rosemary Red Potatoes or these Roasted Potatoes and Onions — They can roast while the steak is on the grill.
- Bacon Balsamic Macaroni Salad — A crowd pleaser for any backyard dinner.
How to Store & Reheat Flank Steak
Storing: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing (Before or After Grilling):
- Wrap cooled cooked steak tightly and freeze for up to 2 months.
- For uncooked flank steak, freeze the steak in the marinade in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then prepare as directed.
Reheating: Gently warm in a skillet until heated through. Do your best to avoid overcooking it to keep it tender.
Keep the Grill Going
These are the recipes my people request all summer long.
- Asian Marinated Grilled Pork Tenderloin — Same bold, Asian-inspired flavor profile as this marinade. If your people loved the flank steak, they will love this one too.
- Coconut Lime Chicken — Bright, fresh, and completely different, which makes it a fantastic follow-up dinner the next night.
- Shish Kebabs (Beef or Chicken) — One of the most popular recipes on the site. Great marinade, big flavor, cooks fast.
- Citrus Achiote Pork Tenderloin — A citrus marinade with gorgeous color. If you want to impress someone at your next cookout, this is the one.
Browse all my grilled recipes for more summer inspiration.
Best Flank Steak Marinade Recipe FAQs
Flank steak is a lean, flat cut of beef from the lower abdominal area of the cow. It’s a hardworking muscle, which means it has bold, beefy flavor but can be a little tough without the right preparation. That’s where a good marinade and proper slicing technique come in. With both, flank steak becomes one of the most satisfying and versatile cuts you can put on the grill. It’s typically sold as the whole muscle, weighing 1.5 to 3 pounds, and is recognizable by its long, flat shape and very visible grain.
At least 4 hours, but overnight is the sweet spot for maximum flavor and tenderness. I would not go beyond 24 hours; the soy sauce and acid will start to break down the texture of the meat in a way that makes it mushy rather than tender.
Yes. Beyond 24 hours the muscle fibers start to break down from the salt and acid, and you’ll end up with a softer, less satisfying texture. Four hours to overnight is the ideal window
Letting the steak sit out for about 30 minutes before it hits the grill helps it cook more evenly. A cold steak straight from the fridge will sear on the outside before the center has a chance to come up to temperature, which can leave you with an overdone exterior and an underdone middle. Pulling it out while you preheat the grill is all it takes.
The most reliable way is a meat thermometer inserted into the thickest part. Rare is 125°F, Medium Rare is 135°F, Medium is 145°F, and Well Done is 165°F. Full grill times by doneness are in Step 4 of the how to make section above. Keep in mind that flank steak carries over 5 to 10 degrees as it rests, so pull it off the grill about 5 degrees below your target. Medium rare is the sweet spot for this cut; it keeps the meat tender and juicy.
Once the steak is done, remove it from the grill to a plate and cover loosely with foil, allowing it to rest for 5 to 7 minutes before slicing. Resting gives the steak time to finish cooking and allows all those delicious juices to redistribute back into the meat rather than running out onto the cutting board. Don’t be tempted to slice into it beforehand. Once rested, slice against the grain into thin slices and serve immediately.
Three things, and all three matter. First, marinate it; the salt and acid in the marinade break down the tough muscle fibers before it ever hits the grill. Second, don’t overcook it; flank steak gets tougher the more well-done it goes, so aim for medium rare to medium. Third, always slice against the grain. This is the single biggest factor most people miss. Look at the direction the muscle fibers run along the surface of the steak (they are very visible on flank) and slice perpendicular to them in thin strips. Doing all three will give you a tender, satisfying bite every time.
You don’t have to, but you really should. Scoring opens up the surface of the meat so the marinade penetrates deeper instead of just coating the outside. It takes about two minutes and makes a noticeable difference in flavor all the way through the steak.
Absolutely. This marinade is wonderful on skirt steak, hanger steak, or even a London broil. It also works beautifully on chicken thighs if you want to switch things up.
Grilling over medium-high heat is the classic method and gives you the best caramelized crust. You can also broil it in the oven (about 4 to 6 minutes per side under a high broiler) or cook it in a cast iron pan on the stovetop for 3 to 4 minutes per side. Whatever method you choose, always let it rest before slicing.
Always against the grain. Look at the direction the muscle fibers run along the surface of the steak and slice perpendicular to them, in thin strips. This shortens the fibers in every bite and is the single biggest factor in whether your steak is tender or chewy.
This marinade has been making people happy at backyard tables for a long time now. I hope it does the same at yours.
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Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Nana Liz and Papa John would be pretty tickled to know their famous flank steak marinade has been feeding families all over the country since 2017. Make it once and I have a feeling it will become yours too.
Ingredients
- ½ cup soy sauce low-sodium if desired, or teriyaki sauce; if gluten-free replace with grain-free tamari or coconut aminos
- ¼ cup oil avocado oil or extra virgin olive oil work great
- 2 tablespoons water
- 2 cloves garlic minced
- 2 teaspoons brown sugar light or dark brown
- 2 teaspoons fresh ginger root chopped or grated
- 2 ½ lbs flank steak 2 – 3 pounds
Instructions
- In a small bowl combine all marinade ingredients, mixing well.½ cup soy sauce, ¼ cup oil, 2 tablespoons water, 2 cloves garlic, 2 teaspoons brown sugar, 2 teaspoons fresh ginger root
- Using the tip of a sharp knife, score both sides of the steak in a crosshatch pattern, cutting about ¼ inch deep. Place in a glass baking dish, pour marinade over the top, then lift the steak slightly so the marinade gets underneath as well. Cover and refrigerate at least 4 hours or overnight, turning once halfway through.2 ½ lbs flank steak
- Heat grill to medium-high then reduce to medium before adding the steak. Grill 6 to 8 minutes per side depending on thickness and desired doneness. For grill marks, rotate a quarter turn after the first 3 minutes on each side. Baste with leftover marinade if desired, but watch for flare-ups from the oil.
- Remove from grill, cover loosely with foil and rest 5 to 7 minutes before slicing. Don't skip this step; it's what keeps the juices in the meat and not on your cutting board. Slice thinly against the grain and serve immediately.
Notes
Nutrition
Bob
Thank you Kathleen! Happy Memorial Day. And, CONGRATULATIONS Kieran. WOOWOO….What a great plethora of recipies! I chose the flank steak marinade! Blessings, bob
Thank you Bob! I know you will love the flank steak marinade!
Eliza Cross
Miz Helen
The flavor will be amazing and I can’t wait to taste it! Hope you are having a fantastic week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
I do hope you try it!!! Thank you!!
Peggy McCall
I reviewed this recipe before but have to say it again…it’s fantastic!!! I’ve made similar marinades for years, but there is something about this one…delicious!! Great flavor. 5 stars!! Thanks Kathleen!!
Wahoo!! Thank you Peggy!
Cindy K
Had a flank steak in my fridge on Friday when I read this….so, I whipped up the marinade in less than 5 minutes before work, and came home to an easy delicious steak on the grill! Thanks Kathleen!
Cindy K
Had a flank steak in my fridge on Friday when I read this….so, I whipped up the marinade in less than 5 minutes before work, and came home to an easy delicious steak on the grill! Thanks Kathleen!
That’s awesome Cindy!!
Peggy
Yum!!! Going to make it this weekend! Do your have a lemon Moscow mule recipe you love? That sounds wonderful too!
So sorry I’m just now seeing this Peggy been out of town. Love my lemon Moscow mile. 1-2 oz of Deep Eddy’s Lemon vodka, ½ lime, squeezed, fill with ice and pour your favorite ginger beer on top. Stir and squeeze a lemon wedge on top.
Peggy
Yum again! Thank you! Made the flank steak, it was delicious, rave reviews.
YAY Peggy!! I love hearing that!
Betty Schofield
Similar to the marinade I use on Elizabeth’s favorite pork cubes. Can’t wait to try your version of the marinade.
I love yours too!!
Bks
Perfect…YUMMERS! What time did you say to come over??????????????????????????
LOL! Nice BKS!