marinated flank steak

Sliced marinated flank steak cooked to medium rare and presented on a wooden cutting board.

When I’m planning for a week or two on our boat, I freeze this marinated raw flank steak (along with other protein items, marinated or plain) and stack them in the bottom of the galley refrigerator when we cast off. They stay frozen for up to a week and make for a welcome dinner option after a day on the beach when you don’t want to spend much time preparing the evening meal. Marinated flank steak is definitely a crowd-pleaser—but if you do have any leftovers, they can be served as fajitas—or you can make a flank steak salad for lunch.

marinated flank steak

Print Recipe
Serves: 6-8 Cooking Time: 15 minutes

Ingredients

  • Marinade:
  • ¼ cup soy sauce or tamari sauce
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 2 cloves fresh garlic, minced
  • 2 tablespoons brown sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chili flakes
  • 2 pounds flank steak

Instructions

1

In medium bowl, whisk all the marinade ingredients together.

2

Pour the marinade into a large plastic resealable bag, then add the steak. Refrigerate for 3 hours (turning occasionally to evenly coat the meat with marinade) or freeze the meat if you’re preparing for a trip. I recommend double bagging if you are freezing the meat.

3

Allow the meat to reach room temperature, thawing it first if it’s been frozen.

4

Clean and oil the grill, and heat it to high. Sear the meat for 3 to 4 minutes per side (until it shows grill marks). Reduce the heat to low, 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°F for medium, and 150°F for medium well.

5

Place the cooked steak on a cutting board. Loosely cover it with aluminum foil, and allow it to rest for 5 to 10 minutes (to keep the juices intact) before slicing.

6

Cut the steak across the grain into very thin slices. Serve warm.

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1 Comment

  • Reply
    Patti Olswang
    May 14, 2018 at 12:17 am

    I would add sliced green onions as well.

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