If there’s one summer grill recipe that never lets me down, it’s a good old grilled flank steak with a bold garlic marinade. I’ve made it on weeknights when I didn’t feel like fussing, at family get-togethers when everyone came hungry, and during those quiet Sunday evenings when the grill becomes my happy place.
This marinade is built from simple pantry ingredients — the kind most of us already have tucked away in the kitchen. A quick whisk, a little patience while the steak soaks it up, and just minutes on the grill give you the kind of juicy, flavorful steak that tastes like you’ve spent all day on it.
Why This Recipe Works So Well
Flank steak cooks fast, which makes it perfect for busy evenings. It’s thin enough to grill in minutes but has enough beefy flavor to stand up to a punchy marinade. Over the years, I’ve tried dozens of seasoning combinations, but this garlic-based mix with soy sauce, vinegar, and a little heat is the one I keep returning to.
I still remember making this for the first time for a few friends who came over unannounced. I pulled a piece of steak from the fridge, whipped up this quick marinade, and by the time we’d finished catching up, the meat was ready for the grill. The smell alone brought everyone to the patio. That night, not a single slice was left on the platter.
It’s one of those recipes that tastes like a treat but fits easily into everyday cooking.
What You’ll Need
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Liquids: Soy sauce, olive oil, vinegar (white or apple cider), honey or brown sugar, spicy brown mustard, hot sauce.
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Seasonings: Fresh garlic (or garlic powder), cayenne, paprika, red pepper flakes, dried oregano, cumin, salt, and pepper.
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For the meat: 1.5 to 2 pounds flank steak (this works great with skirt steak too).
I like using apple cider vinegar for a bit of tang and hot sauce for a gentle kick. If you prefer something milder, you can skip the cayenne and red pepper flakes, but for me, that gentle heat makes the steak sing.
How I Make It Step by Step
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Whisk the Marinade
In a bowl, I whisk together soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, garlic, hot sauce, and all the spices. It turns into this glossy, fragrant base that already smells like summer grilling. -
Marinate the Steak
I place the flank steak in a shallow dish or a big zip-top bag, pour the marinade over it, and make sure every inch gets coated. I like to massage it gently into the meat — it really helps the flavors seep in. -
Let It Sit
At least one hour is good, but if you have the time, overnight makes a big difference. I often do this the night before a cookout, and by the time I light the grill the next day, the steak is bursting with flavor. -
Heat the Grill
I bring the grill to medium-high heat and oil the grates lightly to prevent sticking. -
Grill the Steak
I grill each side for a few minutes — about 3 to 4 on one side and 3 to 5 on the other, depending on how thick the cut is and how we like it. -
Rest and Slice
After grilling, I rest the steak under foil for about 10 minutes. This keeps all those lovely juices where they should be. I always slice it against the grain for the most tender bite.
Cooking Temperature Guide
Here’s how I aim for perfect doneness:
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Rare: 125°F
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Medium Rare: 135°F
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Medium: 145°F
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Medium Well: 155°F
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Well Done: 165°F
The steak keeps cooking as it rests, so I usually pull it off the grill just below the target temperature.
Tips I’ve Learned Over the Years
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Marinating Time Makes a Difference: Overnight marinating gives the meat more depth of flavor and helps tenderize it naturally.
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Don’t Skip the Rest: It’s tempting to slice right in, but that 10-minute rest locks in the juices.
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Slice Against the Grain: This simple step makes the texture so much better. I once made the mistake of slicing with the grain at a family BBQ — never again.
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Adjust the Spice: If you love bolder flavors, try adding a touch of balsamic vinegar or fresh lime juice to the marinade. It gives the steak a fresh twist.
How I Like to Serve It
This steak has a way of stealing the show, but it pairs beautifully with fresh sides. I often serve it with roasted vegetables or a simple slaw. On hot evenings, I love slicing it thin and piling it on top of a big salad with a light vinaigrette.
If we have friends over, a platter of grilled flank steak with a small bowl of chimichurri or a garlicky herb sauce disappears faster than anything else on the table. Sometimes I tuck it into warm tortillas with a little cabbage for easy steak tacos.
Make Ahead Tips
This recipe works great when prepped early. I usually marinate the steak the night before a weekend cookout. If I’m really planning ahead, I make a double batch of the marinade and freeze one portion in a zip bag with the steak. That way, it’s ready to grill any time without extra work.
Even the marinade on its own can be stored in the fridge for several days, so it’s easy to have it on standby.
Storage
Cooked flank steak keeps well in an airtight container in the fridge for up to 4 days. I often use leftovers for lunch — in sandwiches, wraps, or even fried rice. If I have more than I’ll use right away, I freeze the slices flat in a freezer bag. They reheat beautifully in a hot pan or under the broiler for a quick meal.
FAQs
Can I use a different cut of meat?
Yes, skirt steak works beautifully with this same marinade. It’s a bit thinner, so keep an eye on grilling time.
Can I make this without a grill?
Absolutely. A cast-iron skillet or grill pan works just fine. You’ll get a nice sear if the pan is hot enough.
How long should I marinate the steak?
An hour gives it good flavor, but overnight is my favorite way to make it deeply seasoned and tender.
What if I don’t like spicy food?
Just leave out the cayenne and hot sauce. The garlic and soy sauce alone give plenty of flavor.
Grilled Flank Steak With Simple Garlic Marinade
When it comes to summer grilling, few things beat a perfectly cooked flank steak.
Ingredients
- ½ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons white vinegar (or apple cider vinegar)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon spicy brown mustard (or Dijon)
- 4 cloves garlic, minced
- 1 tablespoon hot sauce (or more to taste)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1½ pounds flank steak
Instructions
- In a small bowl, whisk together the soy sauce, olive oil, vinegar, Worcestershire sauce, honey, mustard, minced garlic, hot sauce, and all the seasonings until the marinade is smooth and well combined.
- Place the flank steak in a large dish or a resealable plastic bag. Pour the marinade over the steak, making sure it’s fully coated. Gently work the marinade into the meat with your hands. Cover and refrigerate for at least 1 hour to let the flavors soak in, or marinate overnight if you want deeper flavor.
- When you’re ready to cook, preheat the grill to medium-high heat and lightly oil the grates. Remove the steak from the marinade and discard any excess liquid. Lay the steak on the hot grill and cook for about 3 to 4 minutes on the first side, then flip and grill for another 3 to 5 minutes, depending on how you like it cooked.
- Transfer the steak to a cutting board or plate, cover it loosely with foil, and let it rest for 10 minutes. This step allows the juices to redistribute so the meat stays tender and flavorful. Slice thinly against the grain and serve warm.
Notes
- Since flank steak continues to cook slightly after coming off the grill, remove it when it’s about 5°F below your target temperature, then rest before slicing.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 334Total Fat 19gSaturated Fat 5gUnsaturated Fat 12gCholesterol 90mgSodium 1429mgCarbohydrates 7gFiber 1gSugar 4gProtein 34g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This grilled flank steak with a simple garlic marinade has been part of so many memorable meals for me. It’s one of those dishes that fits just as easily into a casual weekday dinner as it does into a summer backyard gathering.
Every time I make it, I’m reminded how good cooking can be when it’s simple, flavorful, and shared with people who love to eat. If you’ve never tried marinating flank steak overnight, give it a go. You’ll taste the difference in every slice.
