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: 6-8 Cooking Time: 15 minutes


  • 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 pound flank steak



In medium sized bowl, whisk all marinade ingredients together.


Pour marinade into large plastic resealable bag along with steak. Refrigerate 3 hours or freeze if preparing for a trip. I recommend double bagging if you are planned to freeze the meat.


Allow meat to reach room temperature (about 15 minutes).


Clean and oil the grill and preheat to 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.


Remove steak from the grill and place it on a cutting board. Cover it with a piece of tinfoil and allow it to rest for 5-10 minutes before slicing to keep the juices and flavor intact.


Cut the steak across the grain, at a diagonal 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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