My butcher Harry at the Eastmoreland Grocery gave me this recipe about 30 years ago. It's easy to make, uses ordinary ingredients, and is delicious barbequed or oven broiled.
Well, I tweaked this a bit. I used crushed ginger & garlic instead of powdered. I also added 2 tblsps of Hoisen sauce, a good drizzel of sesame oil, a tsp of cayenne pepper and a splash of lemon juice. I didn't have green onion on hand so I used some dehydrated onion in the mix (although I missed that green onion flavor). I forgot about it in the fridge, so it marinated for 2 days but was great. I'm not sure why other reviews said their steak was tough - I'm thinking maybe it wasn't sliced correctly? You need to cut "against" the grain and with a slight angle or it will be a tough. I feel if you cut flank steak properly it's actually quite tender (even without marinating it for days) I cooked mine on a George Forman indoor grill until it was medium. You also need to let the grilled meat "rest" for 5 minutes or all the juices run out on first slice & the remaining won't be that juicy. Thanks for the marinade recipe that you can adjust to your own taste! I look forward to warmer weather when I can cook this on my outside grill! I sliced this thin and served with Japanese sticky rice. This would also be good sliced thin and used in lettuce wraps with other components as well, just another idea.
Read MoreNot bad - it does make the meat very tender if you marinate it at least overnight, and most people will surely not find fault with honey and soy sauce. That being said, know that the dominant flavors are going to be very Asian tasting: soy & honey, creating what amounts to a sweet and slightly teriaki flavored soy sauce marinade. The vinegar helps tenderize the relatively tough cut used. I personally added 1 tsp. liquid smoke and some coarse-ground black pepper (to taste). This really should not be called "barbequed" flank steak, however, since (for one thing) there is absolutely no smoke preparation nor any BBQ 'flavor' involved whatsoever. The most prominent taste is clearly soy sauce, and the meat leans very strongly towards an Asian flair (not that there's anything wrong with that - in fact, I'd even add some ginger root or powder next time to kick it up in that direction). This would really be best for thinly-cut (1/2 inch) flank steak, to be pan-fried quickly and sliced over white rice or noodles, maybe with some green onions, water chestnuts, and so on. For the purist, or those looking for a traditional or truly "london broil" type preparation (or styled marinade), this probably isn't what you're looking for.
Read MoreWell, I tweaked this a bit. I used crushed ginger & garlic instead of powdered. I also added 2 tblsps of Hoisen sauce, a good drizzel of sesame oil, a tsp of cayenne pepper and a splash of lemon juice. I didn't have green onion on hand so I used some dehydrated onion in the mix (although I missed that green onion flavor). I forgot about it in the fridge, so it marinated for 2 days but was great. I'm not sure why other reviews said their steak was tough - I'm thinking maybe it wasn't sliced correctly? You need to cut "against" the grain and with a slight angle or it will be a tough. I feel if you cut flank steak properly it's actually quite tender (even without marinating it for days) I cooked mine on a George Forman indoor grill until it was medium. You also need to let the grilled meat "rest" for 5 minutes or all the juices run out on first slice & the remaining won't be that juicy. Thanks for the marinade recipe that you can adjust to your own taste! I look forward to warmer weather when I can cook this on my outside grill! I sliced this thin and served with Japanese sticky rice. This would also be good sliced thin and used in lettuce wraps with other components as well, just another idea.
Not bad - it does make the meat very tender if you marinate it at least overnight, and most people will surely not find fault with honey and soy sauce. That being said, know that the dominant flavors are going to be very Asian tasting: soy & honey, creating what amounts to a sweet and slightly teriaki flavored soy sauce marinade. The vinegar helps tenderize the relatively tough cut used. I personally added 1 tsp. liquid smoke and some coarse-ground black pepper (to taste). This really should not be called "barbequed" flank steak, however, since (for one thing) there is absolutely no smoke preparation nor any BBQ 'flavor' involved whatsoever. The most prominent taste is clearly soy sauce, and the meat leans very strongly towards an Asian flair (not that there's anything wrong with that - in fact, I'd even add some ginger root or powder next time to kick it up in that direction). This would really be best for thinly-cut (1/2 inch) flank steak, to be pan-fried quickly and sliced over white rice or noodles, maybe with some green onions, water chestnuts, and so on. For the purist, or those looking for a traditional or truly "london broil" type preparation (or styled marinade), this probably isn't what you're looking for.
Awesome recipe. Although I still prefer my mom's marinade recipe, this was great! We all loved the juicy, tastiness of the meat and would make again. To all those who haven't tried this one yet...make sure you use the flank steak. As others have stated, this cut of meat really does turn out the best with this recipe. Thanks Harry and Martha!
This marinade added a blast of flavor to my flank steak. I was surprised how good it tasted, especially considering how easy it was to prepare.
This is a fantastic marinade! The meat gets a wonderful color/glaze when cooked over a charcoal or gas grill. I cook it medium rare to medium and slice it (against the grain) and serve it over spring mix lettuce, sliced tomatoes, roasted red peppers and top it with crumbled gorgonzola and serve it with a balsamic type viniagrette and a side of crusty french bread and a nice glass of red or white wine. Very easy and elegant!
My family loved this recipe. I used 1/4 cup olive oil instead of 1/2 cup veg oil. I marinated it for 24 hours and sliced it thinly when done, and it was very tender!
I marinated this overnight and broiled it about 4 inches from the heat for 14 minutes and it turned out perfectly medium. My husband and I both really enjoyed this.
What I LOVE LOVE LOVE about this site.... I can read what others think and do and then add or subtract at will!!! THAT my dear fellow cooks is what makes you a real chef!! Thank all of you who tweak and post, It helps me tremendously!!
Well, I'm not sure what happened, but this wasn't great. It smelled really terrific as it was marinating, but it tasted off - almost like wild game! Very odd. Probably won't try again.
Very easy and tasty!
HATED IT! The soy flavor was overwhelming.
Awesome recipe. Although I still prefer my mom's marinade recipe, this was great! We all loved the juicy, tastiness of the meat and would make again. To all those who haven't tried this one yet...make sure you use the flank steak. As others have stated, this cut of meat really does turn out the best with this recipe. Thanks Harry and Martha!
This is truly an outstanding marinade for flank steak. I always marinade it overnight, and cook until rare, anymore and the steak will be tough. Cut it thin to win against the grain, and serve it with some Castello Cheese, I usually just take a bit of cheese off with my knife and roll it in a slice of the steak. Trust me on the cheese...the two flavors really meld well together.
OMG, we thought this was amazing! Let me first say that I used flap meat just because that was what I had on hand. I doubled the sauce and marinated it for almost 20 hours. When I put the meat on the grill, I put the leftover marinade in a saucepan with a little cornstarch to thicken. Served the meat over sticky white rice, topped with the sauce and a little chopped green onion....perfection! This is going into regular dinner rotation for sure! Thanks Martha!
First ever internet marinade recipe tried. Followed directions exact, the whole family LOVED IT!!!!! thanks!!!
Not as good as the marinated steak recipe on this site I always use fresh garlic not powder in marinades the difference in taste is amazing I never use white vinegar in recipes only apple cider or wine vinegar half aple cider vinegar and half fresh lemon juice would be much better I keep white vinegar for cleaning
Great Recipe - Simple ingredients packed full of flavor! Updated a little by using Olive Oil vs. the Veg. Oil.and I'm sure you could update the distilled white vinegar to balsamic, etc. However, I really made this just like stated and it was wonderful! It's nice to make a simple old fashioned recipe! Absolutely condsider this recipe for your next BBQ! Hats off to Harry the Butcher and Martha for submitting it!
THANK YOU MARTHA AND HARRY! I HAVE BEEN TRYING TO MAKE A STEAK THAT WAS AS DELICIOUS AS THOSE I ENJOY AT "CHARLESTONS" RESTURANT. THIS IS THE ONE!!! A BEAUTIFUL SWEET FLAVOR! I DID SUBSTITUTE APRICOT JAM AND JUICE FOR HONEY AND WATER.......YOU ARE MY STEAK MARIDADE HERO!!!!
This was the first time I have ever tempted to BBQ flank steak. It was much better when I char-grilled this yummy steak during the last 5 minutes. Excellent with flour tortillas and grilled sweet peppers!
Great recipe for flank steak. Remember to cut the steak very thin and against the grain.
Mmm,Mmm,Mmm, This is the best marinade out there. I recommend marinating overnight for maximum taste. I swear you could use shoe leather and it will come out fork tender.And you can use this recipe for ANY meat including Venison. It is Awesome on game meats because it takes the "gamey" taste out of your meat! Also, I hate to drop names, but use Kikkomans soy sauce. You won't believe the difference. No salty taste, it allows the other flavors to come through and even accents them. Everyone raves on this recipe. Thank You from the bottom of our tummys!
Personally, I loved this marinade. I thought it was very fresh, very Asian and super tasty. I did use low sodium soy sauce though since I find regular soy sauce way too salty for my taste. And technically this isn't barbecued steak, it's grilled steak, but that's a minor point. If you like Asian inspired flavors, you'll enjoy this marinade. Just remember to let your steak rest for five minutes after removing from the grill (to redistribute the juices) and cut on the diagonal, against the grain. Yummy!
This is a great marinade! Everyone loved it. I only changed the technique to marinade the meat: I use Ziplock bags and used about 1/3 of the quantity required to marinade the meat. Thank for the recipe.
Very good marinade! Great flavor combinations - it was a hit! Thank you! Instead of piercing with a fork, I scored it with a knife - forming a diamond pattern on both sides. This prevents the steak from shrinking too much as it cooks! :-)
This recipe is good as is and easy. It basically tastes like a terriaki marinade. I used fresh garlic though.
The entire family raved about this marinade! The flank steak was perfect. Even my picky picky 15 yr. old son, who wont eat any meat with ANY fat on it, devoured the lean flank steak with this marinade. We were all amazed we finally found a beef recipe the kid would eat! Perfect & so easy...........my kind of recipe.
Delicious! We hardly ever buy flank steak, but decided to try this any way and it was wonderful. I used less oil, and subsituted brown sugar for the honey and cider vinegar for the white vinegar. Also used fresh ginger and fresh garlic instead of powdered. Slice thinly against the grain to maximize tenderness and you will have a new family favorite!
This recipe is EXCELLENT. To intensify the flavors, I opted for fresh grated ginger and fresh garlic as opposed to the recipe's powdered versions. For the best results, make sure to always tenderize flank steak.
Very suprised how awful this recipe was. Usually the reviews are reliable, but in this case, the steak just did NOT have a good flavor. I hate wasting food, but it was honestly inedible. Also, be ready to REALLY clean your grill after trying this one!
This is one of the best marinades I have ever made. I do, however, use brown sugar instead of honey, balsamic vinegar instead of white and I don't use garlic. This is my whole family's favorite and I use it mainly for boneless chicken breasts which I pound out before marinating. It is wonderful!
For those who think the soy sauce is overpowering.....try low sodium soy sauce. It has really made a difference for me.
Good recipe, but it can be made better by using fresh ginger. When marinating meat or vegetables, make sure you turn them from time to time, so that all sides rest in the marinade over a period of time. This helps them soak up all the flavor and, in the case of meat, helps tenderize.
Made as written and it was very good. Next time added 1/2 teaspoon liquid smoke, 2 teaspoons kosher salt, and doubled the vinegar. It was amazing. I have no need to search for any other steak marinade recipes!
I do not eat any red meat but my husband does so I try my best to make a steak from time to time. I have failed miserably many times so this time I tried this marinade. Wow! I received great reviews. I even took the chance to make it for other dinner guests and it was a hit.
I thought the taste of the soy sauce in this was overpowering. Not bad, but I think I'll stick to my own marinade.
Ok - well maybe I think every recipe I try on Allrecipes are 5 star...but they are! This was wonderful. I did add 3 cloves of real garlic into the marinade. Also added a couple teaspoons of Cayenne for some punch. I love flank steak It was very tender when sliced against the grain...that's the only way.
I loved this recipe. I did add a few other things to it though like onion powder,steak tederiser,tobasco sauce,grey poupon country style mustard, adobo seasoning,salt & pepper, & steak sauce (A1). It was great. My dinner guests raved about how good the steak was. I also used it on the chicken too. That was a big hit too. Thanks Martha.
This was ok. Nothing too special. It does make the meat very tender. We found that is needed salt to bring out more of the flavors. It would be better if you spiced it up, using cheyenne pepper or cumin or something. It's way to sweet the way it is. All in all a good basic marinade, but don't be afraid to play around with it.
We really enjoyed this. I marinated it overnight. I used minced garlic (in a jar) and Spice World ground ginger. Forgot to blend it, but it worked out fine. Rather than discard the marinade, I boiled it and sauteed yellow pepper strips and sliced onion in it. Then I served all of it over rice.
This was delicious! I didn't use flank steak, I had a flat iron steak. I also didn't have any honey, so I made a stevia/sugar blend, and used minced garlic. Marinated it for several hours and broiled it. My husband and I loved it!
I'm a stalker, not a reviewer BUT in this case I MUST!!!! I have used this recipe for more than a year with PERFECT results EVERY time. My favorite way to maximize the flavor is to slice my flank for skewers, or better, I cut up a full tenderloin into large cubes. I double the recipe and marinate for 2 full days. The key is the honey, I believe. Bring the meat to room temp, skewer on soaked bamboo, and place on HOT grill and then turn down. The searing charrs the sugar JUST enough. Some pieces never make it to the serving plate. All I can say is THANK YOU for this recipe. It's so perfectly delicious just the way it is. I am a hero at every event when it arrives!
I marinated overnight, but still was not terribly impressed with the marinade. It was not bad, just not special and did not impart much flavor.
This was a great recipe! I added chopped garlic to it and marinated it for 48+ hours. We took it camping this weekend and shared it with friends who also wanted the recipe. For those reviewers who say it was tough, remember that you need to slice flank steak against the grain!
This is a very good easy marinade. I did use fresh garlic instead of powder and I think it helped it alot.
Made exactly as directed...marinated for 24 hours in the fridge. My husband gave it a 5, I gave it 4 stars.
Made it exactly as directed, except only marinated for 2 hours. I'm sure it would be even better with a longer time, but it was delicious even with only a short marinade time! Boiled the remaining marinade to make it safe and served the thinly sliced meat on a platter with the cooked marinade drizzled over. Looking forward to the cold leftovers tomorrow night. Thank you for sharing.
This marinade is very tasty. I whipped it up and placed the steaks in it for only half an hour as it was a last minute enhancer. My hubby said it was ok - but he cleaned his plate! I loved it! YUMMY!
This was a pretty decent marinade with what seemed to be chinese inspired flavors. I chose to use top sirloin, fresh grated ginger and fresh grated garlic, I marinated it for 4 hours, then oven broiled it somewhere in between medium and medium rare. It created a tasty camarelized, sweet crust and was juicy and somewhat tender inside. For me personally, I prefer a more savory steak than sweet but for what is was, it was quite delicious! My husband really enjoyed it as well :)
I loved it. My 3 year old loved it. My husband wouldn't finish his. He said it was way too tough. I substituted brown sugar for honey, broiled 7 minutes per side.
I have made flank steak with this marinade over and over again. My family and many guest that I have served this to love it every time. I do recomend that you marinade the flank steak for at least 24 hrs. for best flavor.
I marinated for a few days b/c I was too busy to cook it, but it was great. I did add a few cloves of fresh garlic as mentioned by others. 10-12 minutes of the grill and it was perfect. Will definitely do again, the hubby loved it as well. Oh ya, didn't use blender, just mixed together it in a big plastic (pan sized) container with lid and kept it in there for the few days.
Fantastic Marinade - Only had two hours but came out wonderful. Didn't have honey; only can imagine the taste letting it sit over night! About 2 mins before pulling the steaks off the BBQ, i added just a little butter on top - highly recommended, brings out the flavor of the steaks!
What a fabulous recipe! I changed a couple of ingredients: I used some habanero white vinegar and fresh minced ginger and garlic. I marinated the flank steak for three days. When I told my husband what was marinating, he told me he hated flank steak. But, of course, he loved this! I cooked it on a hot grill for a total of 15 minutes, and of course, sliced it against the grain. Thank you for a wonderful marinade!
I'm a really picky eater, but I must say this recipe was absolutely delicious. The meat was so tender and full of flavor. I will be making this recipe again!! It took about 12 minutes (6 minutes per side) and I served it with Garlic Mashed Red Potatoes. Excellent Meal! Thanks :)
I used this recipe and added garlic as some reviews suggested. It turned out pretty well. I only had time to marinate the flank steak for 6 hours. I think next time I will only use this marinade if I have time to marinate it longer. I also used it to marinate veggies (zucchini, red onion, mushroom, and bell pepper). Then I skewered and grilled the veggies. They turned out great. I think I liked the marinade better on the veggies than the steak.
This was so good. Great the first day, and perhaps even better as leftovers. I was trying to duplicate a recipe at a nearby Chinese restaurant, and this did it! We broiled it in our gas oven until it turned slightly brown--the caramelized honey is so good.
I've used this recipe for years as well...... it's the only steak marinade I'll use....try substituting the white vinegar for Balsamic Vinegar........
I thought it was great.. but I thought it needed a little salt at the end?...
I tried this recipe the other day and absolutely loved it. I also added 2 cloves of garlic mashed through a garlic press in addition to the garlic powder. i also the juice of half a lime.....it marinated for aprox 3 hours...and it was insane how good it tasted!!!!!
This marinade is very tasty. I whipped it up and placed the steaks in it for only half an hour as it was a last minute enhancer. My hubby said it was ok - but he cleaned his plate! I loved it! YUMMY!
This was very good. I didn't have any honey so I substituted brown sugar. I marinated for about 30 hours. I think the longer the marinade time the better!!
Really good basic marinade. The whole family really liked it! Like others, I made a few tweaks. Used minced garlic, subbed seasoned rice vinegar for the distilled and peanut oil instead of vegetable. I pounded both sides with a meat tenderizer and marinaded over night. The flavor was good, but a little weak when we took a bite with rice. Next time I'll add more garlic and ginger and make a double batch, reserving half to reduce a bit and serve as sauce.
Pretty good marinade, I did tweek it a little. I used chinese cooking wine rather than vinegar and added about a teaspoon of chili garlic paste. Didn't make it too hot (i was a little worried!), kids didn't even know it was there but I could taste the flavor not the heat. Also, I only marinated for about 6 hrs, that was plenty.
I used fresh ginger and garlic and it was sensational. I also served it with suateed onions and mushrooms.
One of my "go-to" recipes when I want something that can't miss for company. The only change I make: I use brown sugar instead of honey, just because I never seem to have honey on hand. Everyone loves it!
I did what others said and put in sesame oil and hoisin. I let it marinate overnight, and it turned out really tender! I added green onions too. I think next time I will add real garlic and red chili flakes.
Excellent! The grocery store didn't have flank steak so I used a NY Sirloin. OMG this was like butter. I marinated for about 32 hours. I felt good not using a bottled marinate. Hubby loved it. This ones a keeper.
This was delectable! I marinated it for about a day and a half (because something came up the night I planned to cook it!). This was to our favor -- it really was tender and delicious. I would like to try this marinade with chicken or pork tenderloin also.
I have made the a couple of times now with flank steak and also with tri-tip. It's a real winner!
I love this marinade. We barbequed the steak and the meat just melted in your mouth. It is best done overnight but still tastes good after a few hours marinating. Will definitely be making this again. The best!
Yum!!!I sliced my flank steak thinly when still slightly frozen and put it in a zip lock bag. Made the marinade in a bowl and wisked it with a whisk, easier than a blender. I then poured the marinade into zip lock bag and let marinade over night. Turning it over periodically. The only substitution I made was I used terriyaki marinade instead of the soy sauce so it wouldn't be so salty. Next day I skewered it on shish ka bobs alternating it with portabella mushrooms. Then grill for a few minutes. Doesn't take long. MMMMMM came out excellant and the family said it was one of their favorites! Thanks for the recipe!
Edible, but not great. Made exactly as recipe said, except used low sodium soy sauce. The meat was very tender, but the flavor was not very good. Won't be making this again. I'll resume my search for the perfect steak marinade............
Very good and easy. We will use less honey next time as my husband doesn't like sweet with meat. We marinated overnight and cooked in the crock pot. Wonderful smells. Delicious meal.
This was awesome. My grandmother even said "You HAVE to make this again!" I served it with red potatoes tossed with olive oil and herbs (done on the grill in tin foil), and an basic tossed salad.
I just used the marinade from this recipe for some steaks we grilled last night. Wow! Will make again! Very tasty.
Became a member of this site just to say this recipe rocks! :) It's easy and the end product is very rewarding. Thanks for sharing the recipe Martha! :)
Awesome!! Don't change a thing!! Make sure that you cut your meat in thin slices after you grill it. Let meat rest at least 10 minutes. That is the trick with flank steak, thin slices that are against the grain. My 1 and 2 year old could eat this meat it was so tender.
Unbelievably tasty!! I never knew flank could taste as good as this and be as tender as this. Here in NZ flank is mainly used as sausagemeat, so I had to specially order it!!! I have passed this recipe on to my butcher too. Thank you for sharing this.
My husband and I both enjoyed this. I let it marinate overnight and it was very flavorful. The only reason I didn't give 5 stars is because it was really messy to grill.
I love flank steak and am always looking for new marinades. This will be my main recipe from now on. It was delicious. I let it marinate for 32 hours. It was so tender and flavorful. I can't wait to make it again!
I quadrupled this recipe for my daughter's 4th Birthday Party. There were about 25+ adults. Needless to say, there was not a single sliver remaining at the end of the night! I almost don't want to share it with anyone so that I can continue to bask in the praise. Absolutely delicious, absolutely easy. Use plastic bags to marinate. No mess, no cleanup, throw them right on the grill - the flank steaks, not the bags! A new family BBQ must-have! Thanks!
My husband and I just had this for dinner and it was really delicious. I added a few cloves of chopped garlic to the marinade to give it more of a garlic taste. You have to be really careful not to burn the steak while it is on the bbq, especially since it is a think cut of beef. Flame ups are also a concern - just make sure to let all of the marinade drip off before placing on the grill. I would definitely make this again!
OMG the flavor of this is exceptional. Combinations seem a bit weird. But after marinating for about 24 hrs this tastes awesome.
When I first sliced this (across the grain)-I had my doubts as it sliced tough. It turned out fantastic! We will definitely make it again. I do think 20 minutes on a hot grill is too long, though. I went 8 minutes first side, 7 minutes 2nd side.
We tried this recipe this past weekend and ended up using it THREE times. The first time we cut up a boneless sirloin for shish-kebob and marinated it (using fresh garlic and ginger) and it was unbelievable! The next day we cut up chicken and pork and vegetables and marinated them, also wonderful! The third day we marinated whole Delmonico steaks - wonderful again. The longer you marinade the better!
Very good. Meat was very tender with a good flavor. I used tamari (soy sauce) because I have found that it has a better flavor and doesn't overwhelm. Also used fresh ginger and garlic. Will definitely make this one again.
Most excellent! Always avoided flank steak but this recipe changed my attitude. Thanks
terrific only change i made was cut down on the honey and marinaded for 2 days always great thanks
OMG the flavor of this is exceptional. Combinations seem a bit weird. But after marinating for about 24 hrs this tastes awesome.
