marinated flank steak

flank steak, marinated, barbecue, at anchor, dock parties

Marinated flank steak is a crowd pleaser. You can prepare it ahead of time, it has a robust flavor and cooks in minutes. When I’m planning for a week or two on our boat, I freeze marinated meats and stack them in the bottom of our refrigerator on the boat when we cast off. They stay frozen for up to a week and are a welcome dinner after a day on the beach when you don’t want to take much time to prepare the evening meal. Any leftovers can be served as fajitas or you could make a hearty steak salad for lunch.

marinated flank steak

Print Recipe
Serves: 4 Cooking Time: 15 minutes


  • 1¾ pounds flank steak
  • Marinade
  • ¼ cup soy sauce or tamari sauce
  • ¼ cup fresh lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped parsley
  • ¼ teaspoon chili flakes



Place steaks in a large plastic resealable bag.


In medium sized bowl, whisk all marinade ingredients together. Pour marinade into bag to surround the steak. Refrigerate 3 hours or freeze if preparing for a trip. I recommend double bagging if you are planning to freeze the meat.


Allow meat to reach room temperature prior to preparing the grill.


Clean and oil the grill. Cook over a medium-high heat. Sear meat 3-4 minutes per side. Reduce to low heat and cook each side an additional 3 minutes with the grill lid closed. Remove the meat when it reaches 130° F for medium rare, 140° medium, and 150° medium well done.


Allow the meat to rest for 5-10 minutes before slicing to keep the juices and flavor intact.


Cut the steak perpendicularly to the grain. Serve warm or cold.

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