sweet and salty flank steak

Sweet and Salty Flank Steak

Posted by susana Diaz on

sweet and salty steak

Sweet and Salty Flank Steak

This easy-to-prepare flank steak recipe is a foolproof crowd-pleaser. It's perfect for the 4th of July or anytime you want to fire up the grill! You can marinate the steak for 2-24 hours, though I prefer to marinate it overnight in the refrigerator so the steak has time to soak up the flavor, but not so long as to get overly salty.

Flank steak is a lean but slightly tough cut of meat; the marinade helps tenderize the meat enormously. When the marinated steak is grilled at high heat and thinly sliced, it melts in the mouth!


  • 2 lbs Flank Steak


  • 1/3 cup olive oil
  • 2 cloves garlic sliced
  • 1 Tablespoon grated fresh ginger
  • 2 Tablespoons red wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup of Big Island Bees Wilelaiki Honey ( use our Hawaiian Chili Pepper honey if you like spice)
  • 1/2 teaspoon ground pepper
  • 4 or 5 scallions finely sliced, divided


  1. Prep: Whisk the olive oil, garlic, ginger, vinegar, soy sauce, honey, and pepper in a non-reactive bowl. Add half of the sliced scallions. Place the flank steak in a flat glass pan or a Ziploc bag. Pour the marinade over the steak. Marinate the steak overnight, flipping it occasionally to ensure that both sides are well-marinated.
  2. Grilling: Prepare the grill for high, direct heat on one side while keeping the other side of the grill on low, indirect heat. Remove the steak from the marinade, shaking slightly to remove any excess marinade. Throw the steak on the hot side of the grill. Grill for a couple of minutes on each side, just long enough to get a nice sear. Then move the steak to the low heat side, cover, and cook a few minutes more until done. I suggest not overcooking because the steak continues to cook once removed from the grill. If you use a meat thermometer, 120 to 125 F is rare, and 145 F is medium.
  3. Remove the steak to a cutting board, cover it with aluminum foil to keep it warm, and let it rest for 5 to 10 minutes.
  4. Slice the flank steak in thin slices across the grain using a long sharp knife. This essential step keeps the steak tender by cutting across the muscle.
  5. Sprinkle the remaining slivered green onions over the slices of beef while plating.

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