Preheat the grill (or grill pan!) for The Ultimate Asian Flank Steak Marinade, a top-rated recipe great for all cuts of beef.

Sliced flank steak with the Ultimate Asian Flank Steak Marinade on white serving plate and lime wedges

It’s hard to beat the classic combination of soy sauce and honey when it comes to steak marinades. But toss in garlic, ginger, scallions and a splash of balsamic vinegar (my secret ingredient), and you’ve just whisked together the best-ever bath for your favorite cuts of beef.

Flank steak in Asian marinade topped with minced garlic and ginger, and thinly sliced scallions

This marinade was legendary in my house growing up. And I have vivid memories of my mom prepping the marinade a day in advance so that the flank steak could go for an overnight soak before being grilled over an open flame.

The result was a perfectly seared steak with a caramelized crust (shout-out to the honey) and a tender center that offered hints of the sweet and tangy flavors from the Asian-inspired blend.

A quick tip for marinades: Make the most of sealable plastic bags to minimize cleanup and provide easy opportunities to swish the ingredients around the food item so it gets an even coating on all sides.

Sliced Asian flank steak on white servings plate with lime wedges

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The Ultimate Asian Flank Steak Marinade

  • 1
    ( 1 1/2- to 2-pound) flank steak
  • 1/4
    low sodium soy sauce
  • 1/4
    balsamic vinegar
  • 1/2
    vegetable oil
  • 3
  • 4
    cloves garlic, minced
  • 2
    minced fresh ginger
  • 3
    scallions, thinly sliced


  • gallon size sealable plastic bag

Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag. Whisk in the garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

The Ultimate Asian Flank Steak Marinade

Amount Per Serving

Calories 389
Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 23g144%

Cholesterol 33mg11%

Sodium 566mg25%

Potassium 265mg8%

Carbohydrates 18g6%

Sugar 15g17%

Protein 13g26%

Vitamin C 0.9mg1%

Calcium 24mg2%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.


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