Marinated Grilled Flank Steak Recipe

The Magic in the Bag

Let’s talk about the marinade. It’s the secret. You mix a few simple things in a bag. Olive oil, soy sauce, a splash of vinegar. Then comes the molasses. It adds a sweet, deep flavor. Doesn’t that smell amazing already?

I learned this from my neighbor, Margie. She once used honey instead of molasses. It was good, but not quite right. The molasses makes it special. It matters because it balances the salty soy sauce. Your tongue gets a happy little surprise with each bite.

A Quick Soak Story

You put the steak in the bag. Then you wait. This part is easy. Two hours is fine. Overnight is even better. The flavors sneak deep into the meat. I like to make it in the morning. Then dinner is a breeze.

My grandson calls it “the sleeping meat.” I still laugh at that. Letting it rest after cooking is just as important. It keeps all the juices inside. Do you have a favorite make-ahead trick for busy nights? I’d love to hear it.

Fire and Flip

Now for the grill. Get it nice and hot. This gives the steak a beautiful crust. You cook it fast. Just a few minutes per side. Don’t walk away! It cooks quickly.

Here’s a fun fact for you: The high heat locks in the flavor. It creates those lovely dark lines we all love. Flipping it a few times helps it cook evenly. Do you prefer grill marks or a more even sear? I’m a grill mark fan myself.

The Most Important Step

After grilling, you must let it rest. Cover it with foil. Walk away for five minutes. I know, it’s hard to wait! But this matters so much.

If you cut it right away, all the good juice runs out. The steak gets dry. Letting it rest lets the juices settle back in. You worked hard for that flavor. Let’s keep it in the meat. What’s the hardest part of cooking dinner for you? Is it the waiting?

Slicing It Right

Finally, find the “grain.” See those lines running along the steak? That’s the grain. You must cut across them, not with them. Use a sharp knife. Make thin slices.

This makes the steak tender. Cutting the wrong way makes it chewy. This simple trick changes everything. It turns a good steak into a great one. Serve it right away. Watch everyone’s face light up. That’s my favorite part.

Ingredients:

Ingredient	Amount	Notes
Flank Steak	2 pound
Olive oil	1/4 cup
Soy sauce	1/4 cup
Apple cider vinegar	2 tablespoons
Molasses	1 tablespoon
Minced garlic	2 teaspoons
Ground black pepper	1/2 teaspoon

My Favorite Summer Steak & A Story About My Grandpa

This recipe always makes me think of my Grandpa Joe. He loved cooking on his old charcoal grill. The smell of this marinade takes me right back to his backyard. It’s simple, but so full of flavor. Let’s make some memories together.

Step 1: Grab a big bowl or a ziplock bag. Pour in the olive oil and soy sauce. Add the apple cider vinegar and that rich molasses. Don’t forget the garlic and pepper. Doesn’t that smell amazing already? Give it a good stir with a fork.

Step 2: Place your flank steak right into that tasty marinade. Make sure the sauce covers every bit. Seal the bag or cover the bowl. Now, let it rest in the fridge. I like to leave it overnight for best flavor. (A hard-learned tip: don’t marinate for more than a day. The meat can get mushy!).

Step 3: Time to grill! Heat your grill until it’s nice and hot. Carefully take the steak out of the marinade. Let the extra drip off. Grandpa always said a hot grill gives you the best marks. I still laugh at how serious he looked.

Step 4: Lay the steak on the hot grill. Cook it for two minutes, then flip. Do this twice for each side. That’s four minutes per side total. This makes a perfect medium-rare for me. Do you like your steak more well-done? Share below!

Step 5: This is the secret step! Put the steak on a plate. Cover it loosely with tin foil. Let it rest for five or ten minutes. This keeps all the juicy goodness inside. Then, slice it thinly against the grain. See those little lines? Cut across them. Now it’s tender and ready to eat.

Cook Time: 10 minutes
Total Time: 2 hours 20 minutes (plus marinating)
Yield: 6 servings
Category: Dinner, Grilling

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes for a different party. Here are three ways to play with it.

Sweet & Spicy: Add a big spoon of chili paste to the marinade. It gives it a nice, warm kick.

Herb Garden: Toss in a handful of fresh rosemary or thyme. It smells like a summer garden.

Citrus Sunshine: Swap the vinegar for fresh orange or lime juice. It makes the steak taste bright and sunny.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

That beautiful, sliced steak deserves a good plate. I love it on a big platter. Pile those juicy slices right in the middle. For sides, buttery corn on the cob is perfect. A simple salad of chopped tomatoes works too. Maybe some crispy roasted potatoes.

What to drink? For a special night, a glass of dark red wine is lovely. For everyday, I love ice-cold lemonade or sparkling water. The sweet and tart drink cuts through the rich meat. It’s so refreshing. Which would you choose tonight?

Storing Your Steak for Later

Let’s talk about leftovers. This steak keeps well in the fridge for three days. Just slice it first and store it in a sealed container. For the freezer, wrap slices tightly in foil. Then place them in a freezer bag. They will be good for two months.

I love making a double batch. It saves so much time later. You can use the extra slices in salads or sandwiches. I once froze some for my grandson’s lunch. He said it made his school sandwich the best.

To reheat, use a skillet on low. Add a tiny splash of water or broth. This keeps the meat tender and juicy. Storing food well means less waste and easy meals. That matters for a busy family. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Grilling Hiccups

Grilling can be tricky. First, if your steak is tough, you may have cut it wrong. Always slice it against the grain. See those lines in the meat? Cut right across them. This makes every bite tender.

Second, watch for flare-ups from dripping marinade. I remember when my grill once got too fiery. Just move the steak to a cooler spot for a moment. Let the flames calm down. This prevents a burnt, bitter outside.

Third, let the steak rest after cooking. Do not skip this. The juices need time to settle back in. Cutting too soon lets all the flavor run out. Good technique builds your confidence. It also makes your food taste its very best. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Use tamari instead of regular soy sauce. Then it is gluten-free.

Q: Can I make it ahead? A: Yes. Marinate the steak overnight. The flavor gets even better.

Q: What if I don’t have molasses? A: Use an equal amount of honey or maple syrup. It will still be tasty.

Q: Can I cook this inside? A: Use a very hot cast-iron skillet. You will get a nice sear.

Q: How do I serve it? A: We love it with roasted potatoes. A simple green salad is perfect too. *Fun fact: Flank steak is sometimes called “London Broil” at the store.* Which tip will you try first?

Thank You for Cooking With Me

I hope you love this recipe as much as we do. It is a favorite at our summer picnics. Cooking should be fun and shared. I would love to see your kitchen creations.

Please share a photo of your meal. It makes my day to see your tables. Have you tried this recipe? Tag us on Pinterest! I am always here with more stories and simple tips. Happy cooking!

—Anna Whitmore.