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.
Whisk all the ingredients (except salt and pepper) in a bowl.
Put steak and marinade in a large zip-lock plastic bag. Toss to coat steak well.
Refrigerate 2 hours, or up to 3 days if you prefer.
Prepare grill or broiler to medium-high.
Remove steak from marinade and shake off excess. Grill or broil about 4 minutes per side (for medium rare).
Remove from heat; season to taste with salt and pepper. Let rest 5 minutes before slicing
Cut across grain into thin strips.