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Marinated Flank Steak (Deanna)

  • Author: Meagan


This is another recipe from Mom – the onions and sesame seeds are both optional, I just tend to use what I have in the house.  This is also a great recipe to freeze, so I generally make up a couple of Ziploc freezer bags of flank steak at a time to have one on hand – you can do just about anything with beautifully barbecued beef!



1/2 c. EACH canola (or olive oil) AND soy sauce

3 T. sesame seeds AND 1 T. fresh ginger, finely minced AND 2 T. brown sugar

3 cloves of garlic, finely minced AND 3 green onions, finely chopped

about 1 1/2 lbs. of flank steak (1 piece)


Whisk all ingredients together in a small bowl and if you’re not freezing the meat, add it in and allow it to marinate for at least a few hours (overnight is best), covered well and refrigerated.  If you’re freezing it, pour everything in a sturdy freezer bag, and the meat, give it a quick massage and freeze until needed.

Grill on high under the broiler or on the barbecue (we prefer the barbecue) for up to 6 minutes per side for medium rare, or 6 to 8 minutes per side for medium well.

Let stand (covered with foil) for 10 minutes to let the juices incorporate back into the meat. Slice in thin slices diagonally across the grain to serve.  Flank steak is always served sliced. Slicing it across the grain rather than along the grain cuts across the muscle tissue and ensures a more tender piece of meat.

Serve in a wrap or a sandwich and keep in mind that the sliced beef is also wonderful in a salad – enjoy!

  • Category: BBQ, Beef, freezes well, make-ahead, Marinade


From Meagan's Kitchen

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