A deliciously marinated and grilled flank steak, perfect for any occasion.
Combine the soy sauce, balsamic vinegar, honey, ground ginger, minced garlic, and chopped green onions in a mixing bowl.
Mixing the marinade thoroughly ensures even distribution of flavors.
Score the surface of the flank steak lightly in a crisscross pattern.
Scoring the steak helps the marinade penetrate deeper into the meat.
Place the steak in a resealable plastic bag and pour the marinade over it.
Ensure the steak is fully coated with the marinade for maximum flavor.
Seal the bag and refrigerate for at least 8 hours or overnight.
Marinating overnight allows the flavors to fully infuse into the steak.
Remove the steak from the marinade and let it come to room temperature.
Letting the steak rest at room temperature ensures even cooking.
Preheat the grill to high heat.
A hot grill sears the steak, locking in juices.
Grill the steak for 5-6 minutes per side for medium-rare doneness.
Use a meat thermometer to check the internal temperature for your preferred doneness.
Remove the steak from the grill and let it rest for 10 minutes.
Resting the steak allows the juices to redistribute, making it more tender.
Slice the steak thinly against the grain and serve.
Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Continue in our app for the best experience
