Soy & Honey Flank Steak Marinade is the key to turning a tough cut into something juicy, tender, and packed with flavor.
With soy sauce, honey, garlic, and ginger, it hits all the right notes—salty, sweet, and a little bold. The marinade not only boosts flavor but helps tenderize the meat, making it ideal for grilling, searing, or broiling.
It’s quick to prep, uses simple pantry ingredients, and always delivers. Whether you’re cooking for family or meal prepping for the week, this one’s a keeper.
Why You’ll Love This Recipe
This Soy & Honey Flank Steak Marinade is the perfect balance of sweet, salty, and savory. The soy sauce provides rich umami depth, the honey adds just the right hint of sweetness, and the garlic and ginger give it a bold aromatic flavor.
It tenderizes the steak beautifully, making even an inexpensive cut feel gourmet. It’s also incredibly flexible—serve it in steak salads, tacos, stir-fries, or grain bowls.
Plus, the whole process is beginner-friendly, with no fancy tools or techniques required.
What You’ll Need
For the Marinade:
- 1½ lbs flank steak
- ¼ cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lime juice (optional, for brightness)
Optional Garnish:
- Chopped green onions
- Toasted sesame seeds
- Lime wedges
Pro Tips
- Slice against the grain after cooking to ensure tender bites.
- Don’t skip the honey—it caramelizes during cooking for a beautiful crust.
- Marinate for at least 4 hours (or overnight) for best flavor and texture.
- Bring steak to room temp before cooking for even doneness.
- Let it rest after cooking to lock in the juices before slicing.
Tools You’ll Need
- Mixing bowl or zip-top bag
- Whisk
- Cutting board
- Sharp knife
- Grill or cast iron skillet
- Tongs
- Meat thermometer (optional)
Substitutions & Variations
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Low Sugar: Use monk fruit or sugar-free honey substitute.
No Sesame Oil? Sub with olive oil and a tiny splash of tahini or peanut oil.
Spicy Marinade: Increase red pepper flakes or add sriracha.
No Flank Steak? Use skirt steak, flat iron, or sirloin.
Make-Ahead Tips
- Mix marinade ahead of time and store in the fridge for up to 4 days.
- Marinate steak overnight for deeper flavor and more tender texture.
- Freeze steak in marinade—just thaw in the fridge overnight and cook as directed.
- Leftover cooked steak makes fantastic wraps, salads, or rice bowls.
How to Make Soy & Honey Flank Steak Marinade
Step 1: Mix the Marinade
In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, olive oil, garlic, ginger, red pepper flakes, and lime juice (if using).
Step 2: Marinate the Steak
Place flank steak in a zip-top bag or shallow dish. Pour marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for at least 4 hours, or up to overnight.
Step 3: Cook the Steak
Preheat grill or skillet to high heat. Remove steak from marinade, pat dry, and cook for 4–6 minutes per side for medium-rare, depending on thickness. Use a thermometer for accuracy if needed.
Step 4: Rest the Steak
Transfer cooked steak to a cutting board and loosely tent with foil. Let rest for 10 minutes.
Step 5: Slice and Serve
Slice the steak thinly against the grain. Sprinkle with sesame seeds, chopped green onions, and serve with lime wedges.
Leftovers & Storage
- Store leftover steak in an airtight container in the fridge for up to 4 days.
- Reheat gently in a skillet or microwave with a splash of broth or marinade.
- Use in fajitas, salads, grain bowls, or lettuce wraps.
- Freeze cooked steak slices for up to 2 months—thaw and reheat gently.
Recipe FAQ
1. How long should I marinate flank steak?
Marinate for at least 4 hours for the flavors to fully absorb. For the most tender and flavorful results, marinate overnight in the refrigerator.
2. Can I use this marinade on other cuts of meat?
Yes! It works great on skirt steak, flat iron, sirloin, or even chicken and tofu. Just adjust cooking time based on the protein used.
3. Is this marinade freezer-friendly?
Absolutely. You can freeze the raw steak in the marinade in a sealed bag for up to 3 months. Thaw overnight in the fridge before cooking.
4. Do I have to use sesame oil?
No, but sesame oil adds a toasty, nutty depth. If unavailable, sub with olive oil and a tiny bit of tahini or peanut oil for a similar flavor.
5. How do I avoid tough steak?
Be sure to slice against the grain after cooking, and let the steak rest for 10 minutes before slicing to keep it juicy and tender.
Sweet, Savory, and So Satisfying
This Soy & Honey Flank Steak Marinade is the kind of simple recipe that delivers gourmet-level results. It’s bold without being overpowering, and it makes even affordable cuts taste luxurious. Whether you’re hosting a cookout or just want to elevate a weeknight dinner, this marinade is the secret to steak that’s juicy, flavorful, and always a hit.
Give it a try, and drop a comment to let me know how it turned out—or share your favorite way to serve it!