I’m the type of person who enjoys a little bit of sweet and savory in her dishes. And steak is no exception. So, when I found out about this soy sauce + honey combo, I had to try it out!
Ingredients
To get started, grab your marinade ingredients, which include:
- Soy sauce: This serves as the base of the marinade that provides the classic savory, umami kick we all love.
- Rice vinegar: Adds just the right amount of tang to balance the soy sauce. It helps tenderize the steak, too, so it’s extra juicy.
- Garlic powder: Your go-to aromatic that pairs perfectly with the rest of the ingredients.
- Green onion: Gives your steak an extra layer of depth.
- Honey: Gives the sauce some sweetness. It also helps caramelize the steak during the grilling process so you can get a nice, crisp crust.
- Oil: Because we have strong flavors in this marinade, stick to a neutral oil, like avocado, vegetable, canola, or corn.
- Salt: Since soy sauce brings plenty of saltiness, you only need a pinch of this to tie everything together.
Recipe Variations
Don’t stress if you’re missing a few ingredients — I’ve got some easy swaps that’ll still get the job done:
- No soy sauce? No problem. Try using coconut aminos as a fantastic alternative, especially if you’re allergic or just not a fan of soy.
- Out of rice vinegar? Red wine vinegar makes a great stand-in and brings a similar tanginess.
- No garlic powder? Fresh cloves work just fine. Just chop them up nice and small to release all that garlicky goodness.
Believe me, you’ll still get a delicious marinade, even with these quick substitutions!
How Long Should You Marinate Flank Steak?
In my experience, the sweet spot for marinating steak is around 3 hours — it’s just the right amount of time to soak up all those flavors without overdoing it.
However, if you’re in a pinch, aim for at least 1 hour to give the marinade enough time to season your beef cut.
On the other hand, if you’ve got some extra time, you can stretch it to overnight (8 hours) for an even deeper infusion. Just don’t forget about it the next day!
Leaving it in the marinade for too long can actually start to break down the steak and make it mushy.
Grilling Tips
When your steak is ready for the grill, here are some tips to get the best results:
- Don’t place it directly on the grates. Let it rest for 20 minutes at room temperature to ensure even cooking and better browning.
- When grilling your beef, make sure to flip it only once, halfway through.
- Try boiling your leftover marinade for a few minutes to turn it into a tasty sauce that you can drizzle over your steak.
Soy Sauce and Honey Flank Steak Marinade
Can’t decide between sweet or savory? Get the best of both worlds with this soy sauce and honey marinade recipe, perfect to flavor your flank steaks.
Ingredients
- 1 flank steak (about 1½ to 2 pounds)
- ¼ cup of soy sauce (or coconut aminos)
- 2 tablespoons of unseasoned rice vinegar (or red wine vinegar)
- ½ teaspoon of garlic powder (or 2 cloves of chopped garlic)
- 3 tablespoons of honey
- 3 tablespoons of neutral oil (avocado, canola, or vegetable oil)
- 1 green onion (sliced thinly)
- 1 teaspoon of salt
Instructions
- Start by scoring your flank steak on both sides.
- Then, in a medium bowl, combine all the marinade ingredients and stir well.
- Grab a Ziplock bag and place your flank inside. Pour your marinade over the top, and massage gently until the steak is fully coated.
- Pop your bag in the fridge to marinate for about 3 hours (maximum 8 hours).
- About 20 minutes before you’re ready to cook, preheat your grill to high heat and brush the grates with oil to avoid sticking. Then, take your steak out of the fridge to rest at room temperature.
- When your grill is hot enough, take your steak out of the marinade. Pat it dry with a paper towel and discard the excess liquid.
- Turn the heat to medium-high (350 to 375°F), and grill your steak for about 4 to 6 minutes per side. To know if it’s ready, use an instant-read thermometer. Insert it into the thickest part of the beef to check the internal temperature. It should read 130–135°F for medium-rare.
- Once it’s done, remove it from the grill and let it rest for 5 minutes minimum before slicing thinly against the grain.
Notes
Image credit to @smartinthekitchen.
Featured image credit to @smartinthekitchen.