· Food & Recipes · Gluten-Free Recipes · Quick and Easy Marinated Flank Steak
25

Quick and Easy Marinated Flank Steak

marinated flank steak

Ever have unexpected guests arrive for dinner? Even if it’s “just family”, sometimes we have people show up to share a meal that we would love to offer something a little special. Well, this is my go-to meal when I find myself in that situation. Marinated Flank Steak cooked on the grill. And find out how easy it is to turn cheap steak into tender juicy steak.

If you are lucky enough to have at least one day (or even half a day), by all means marinate the steak overnight. If you only have a little bit of notice I would recommend letting it marinate for at least 30 minutes, but honestly I have even made this when it has only had 10 or 15 minutes to “marinate” and it’s still delicious.

Although I consider this more of a “method” than a “recipe”, I’ve put it in recipe form for simplicity’s sake:

Marinated Flank Steak

Ingredients

  • 1 – 2 lb piece of flank steak
  • Mr. Yoshida’s Marinade and Cooking Sauce (or your favorite asian marinade)
  • 1 – 2 teaspoons minced garlic

Directions:

marinated flank steak

Slice the steak against the grain into approximately 1″ strips.

marinated flank steak

Put the strips in a resealable bag or container.

marinated flank steak

marinated flank steak

Mix 1 to 2 teaspoons of minced garlic into approximately 1/2 cup of marinade and pour over the meat. (These amounts will vary based on how much meat you are preparing.)

I usually use the minced garlic you can find in a jar in the produce section of your grocery store, but fresh would be great too!

marinated flank steak

Allow to marinate overnight (or as little at 10 to 15 minutes if you are pressed for time!)

marinated flank steak

Cook on a hot charcoal or gas grill until desired doneness.

By the way, these go GREAT with The Perfect Baked Potato. :-) With this little treasure in your recipe ideas file, the next time you have unexpected company, you will have an easy and impressive dish to share!

marinated flank steak

Quick and Easy Marinated Flank Steak

Jill Nystul
This grilled flank steak cooks up in just a few minutes, and only needs as few as 15 minutes to marinate! 
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 208 kcal

Ingredients
  

  • 1 - 2 lb piece of flank steak
  • Mr. Yoshida's Marinade and Cooking Sauce or your favorite asian marinade
  • 1 - 2 teaspoons minced garlic

Instructions
 

  • Slice the steak against the grain into approximately 1" strips.
  • Put the strips in a resealable bag or container.
  • Mix 1 to 2 teaspoons of minced garlic into approximately 1/2 cup of marinade and pour over the meat. (These amounts will vary based on how much meat you are preparing.)
  • I usually use the minced garlic you can find in a jar in the produce section of your grocery store, but fresh would be great too!
  • Allow to marinate overnight (or as little at 10 to 15 minutes if you are pressed for time!)
  • Cook on a hot charcoal or gas grill until desired doneness.

Nutrition

Calories: 208kcalProtein: 32gFat: 7gSaturated Fat: 3gCholesterol: 90mgSodium: 80mgPotassium: 515mgVitamin C: 0.3mgCalcium: 34mgIron: 2.3mg


MORE IDEAS FROM

Food & Recipes

  • […] pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook. (CLICK HERE for my Marinated Flank Steak […]

  • […] of our favorite things to cook on the grill in the summertime is Marinated Flank Steak. It’s quick and easy and great for just the family or for entertaining a crowd. But as I was […]

  • Jillee, you reminded me I have a great recipe for mustard-marinated flank steak that uses whatever three mustards you want, garlic, rosemary and olive oil. I’ll have to dig that out. I had all but forgotten about it.

  • This is my family’s favorite marinade for chicken!! I put it in a ziploc baggie, in the fridge for a day and then freeze. I buy it at Costco.

  • This is an easy recipe. Store bought sauces are filled with ingredients many people don’t want. Anything teriyaki is delicious and I have made my own teriyaki sauce for years. It keeps seemingly forever in a glass jar (I use a cruet) in the fridge.

    Recipe from: Adventures in Oriental Cooking, Ortho Books, 1976, P. 67

    This is a marinade for any meat or poultry; you can use it to baste meat during barbecuing or broiling. Meat should marinate for at least one hour. (It’s a tenderizer, too, so give less tender cuts a longer bath.)

    Teriyaki Sauce

    1 cup soy sauce
    ¼ cup sake, mirin, or sherry
    5 tablespoons sugar
    2 cloves garlic, minced
    1 teaspoon grated ginger root

    Blend all ingredients, stirring until sugar dissolves. Do not keep leftover
    marinade – used – longer than a few days (because of the meat juices).

    _______________________________________________________________________________________________

    Now for my notes: It is so easy to make and will keep in a jar, or cruet, in the fridge for months. I double the recipe since I use it often. We love garlic, so I use more; I mince it in a mini-food processor. I use a bit less sugar. I do not use ginger that often, so I peel it, put it in a jar, cover it with a dry sherry, and it stores in the fridge forever. I found that regular soy makes a better sauce than low-sodium soy. I shake instead of stir, until the sugar dissolves. The kids can help with that! Experiment and make it your own!

    We make a lot of stir fry dishes. I use teriyaki in rice dishes and as a seasoning when I make left over mish-moshes – chicken and/or beef, with rice or pasta, and vegetables! I even combine it with some Mexican spices and sauces for an interesting flavor. Have fun and I hope you like it. Debbie

  • Sounds good!
    My go to has been your “dump” chicken recipes. I also make my own versions of “dump” beef. Super quick is Mongolian Beef. You can use the marinade as long as you cook it. Steam some broccoli & carrots. Layer a serving dish with brown rice, beef, broccoli & carrots, top with the cooked marinade. I pair this with baby spinach, canned mandarin orange & toasted almond salad. (DIY dressing with juice from the oranges, balsamic vinegar, olive oil & sesame seeds). I make up several “dump” in advance and freeze like you recommend; the portion sizes are enough for our dinner–but if there is unexpected company I just take out 1 or 2 more. I think of these meals like spandex jeans–they can grow a few sizes bigger if needed. I make several kinds of the chicken & beef and can even take out a variety of flavors to grill and serve over salads (for an unexpected lunch guest) or thread onto skewers.
    I am surprised that you don’t have a problem with the strips falling through the grill; even if I placed them across the grill I bet I’d have casualties.

  • sounds delish. . can’t wait to try it. from the grillmarks on the final slices, it looks like you sliced after grilling. thank you for your wonderful blog.

  • If you have a vacuum sealer, you can add the marinade, then vacuum seal the meat. This rapidly infuses the marinade into the meat, shortening the time needed to thoroughly season the meat. Then you can slice it after cooking and resting and not lose all those juices.

    That works for all kinds of meat as well. In fact, I’ve started buying several pounds/pieces of chicken at a time, brining the lot in a large tub in the fridge, then vacuum sealing and freezing the portions. Gives me brined chicken whenever I want it, without having to plan ahead the 6-8 hours.

    BTW…. Love your newsletters and site, Jill!

  • This is a super easy way to grill flank steak. I wouldn’t have thought to slice it first. I am guessing that it lessens the cooking time and also gets more marinade into the beef before you grille it.

    Thanks for the easy meal idea .I plan to have it this week along with your baked potatoes.

    As always, you are a blessing!
    Florence Marie

  • This recipe seems easy + delicious, perfect for fajitas, quesadillas, tacos, etc. YUM! Interesting, however, is your decision to cut the steak PRIOR TO grilling. Is this to speed up the marinating process? Or do you always slice flank steak before cooking? Very interesting, indeed. I would have never thought to do it that way. Learn something new every day. =)

    Blessings + Hugs for your Monday,
    Nicole @ Three 31
    http://nicoleandkevin.wordpress.com/

  • How ironic, we had marinated flank steak last night. I had it marinating since the day before in reduced sodium soy sauce, some dry sherry, honey, garlic, black pepper and a little olive oil. I grilled it whole and cut it into strips against the grain after cooking. Delicious!

  • >