Broiled Flank Steak with Soy-Honey Marinade

  • Active Time 20m
  • Total Time 1h 25m
  • Rating ****

Serves 4

Planning ahead for some good leftovers, we chose an Asian-style marinade for the flank steaks. This weekend dish is a snap for any cook.


  • 2 flank steaks (about 3 1/2 pounds total), trimmed of fat
  • Marinade:
  • 1/2 cup low-salt soy sauce
  • 1/2 cup rice vinegar
  • 1/3 cup honey
  • 2 teaspoons ground pepper
  • 3 tablespoons minced fresh ginger


Put the flank steaks in a large, heavy-duty lock-top plastic bag.

TO MAKE THE MARINADE: Combine the marinade ingredients in a 2-cup glass measure. Pour out and reserve 1/2 cup of the marinade. Pour the marinade over the flank steaks and seal the bag, pressing out any air (this allows the marinade to fully coat the meat). Set aside at room temperature for 1 hour, or refrigerate for up to 2 hours. Turn the bag over every 15 minutes or so, to fully distribute the marinade.

About 20 minutes before serving, preheat the broiler. Remove the flank steaks from the marinade and place them side by side on a broiler pan. Broil the steaks 2 to 3 inches from the heating element for 6 minutes on the first side, then turn, brush with the reserved marinade, and broil 6 minutes longer, or until an instant-read thermometer registers 125 degrees F. (This timing is for medium rare; add a minute to each side if you want the meat more well done.)

Set aside one of the flank steaks to cool. Transfer the other flank steak to a carving board. Let rest for 3 minutes, then slice across the grain into 1/4-inch-thick slices. Serve immediately. Cut the reserved steak in half, wrap separately, and refrigerate for up to 5 days.

COOK'S NOTE If you love to grill, by all means fire up your grill and cook the flank steaks over hot coals. Grill on one side for 5 minutes, then turn and cook for about 4 minutes on the second side, or until an instant-read thermometer registers 125 degrees F.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1514

nutrition information per serving

698 calories; 31g total fat; 205mg cholesterol; 705mg sodium; 18g carbohydrates; 0g fiber; 83g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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