This is our go-to Grilled Flank Steak recipe—so mouthwatering and easy to prepare! We like to pair the steak with grilled asparagus—and a garlic smashed potato or Mediterranean pilaf recipe.
It’s a flexible recipe; some folks like to add equal parts soy to honey. Add more garlic if you’re a garlic lover. Substitute fresh rosemary for the thyme or add both! You can use dried herbs too, but it’s much better with fresh.
If you’re a coupon clipper, you know that flank steak goes on sale quite often. It’s a little tougher than some cuts, but we love the flavor, and it has a forgiving nature when it comes to rare vs. well-done. However, if you can’t find flank steak, this marinade is great for top sirloin or other meats, too.
Put steak into a large, resealable plastic bag.
In a bowl, combine all ingredients, except salt and pepper. Pour into bag with steak. Turn bag several times to coat steak well. Refrigerate for at least 2 hours, but preferably 24 hours.
Preheat grill until hot or turn broiler to medium-high.
Remove steak from marinade and shake off excess. Discard marinade. Grill or broil for 5 minutes per side for medium rare (135°F on a meat thermometer) or 7 minutes per side for medium (145°F). Remove from heat; season with salt and pepper. Let rest 5 minutes before slicing across grain into strips.
