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 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 and preheat to medium high. 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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