Sweet and Savory Flank Steak

CATEGORIES: Grill, Sara, Steaks, Tropical

I wasn’t sure what to call this recipe, because the scribbled notes in my own recipe book say, “Uncle Joe’s Flank Steak.” Several years ago, I got this recipe from (surprise) my Uncle Joe, after eating it at a barbecue at their house and falling in love with it. However I hate it when recipe titles don’t actually describe the flavors in the food. Like “Oodle doodle bars” or “yummy to my tummy chicken” etc. Why not just say, “Chocolate nut bars with caramel” or “lemon garlic chicken”, ya know? So on that note, I’m going to call this sweet and savory flank steak. I know that doesn’t name the exact flavors in the marinade, but it isn’t one flavor that really stands out, it’s somehow the magical combination of them all together. So sweet and savory tells you it has that awesome sweet/salty combo that is so great on this cut of meat. This is one of our family favorites. Enjoy, and thanks to Uncle Joe!

Also, if you’re not used to cooking flank steak, click here to learn more about it!

how to make it

To make the marinade, you will need brown sugar, some cooking oil (olive oil or a neutral-flavored oil like peanut), soy sauce, pineapple juice, grated ginger, and some garlic.

ingredients for flank steak marinade

You’ll also need an approximately 2-pound flank steak (give or take a little. score it like so. Well, not exactly like so because I scored mine a little too deep, but it’s fine.

scored flank steak.

Place pineapple juice in a spouted liquid measuring cup or mixing bowl.

pineapple juice in measuring cup

Add brown sugar,brown sugar

soy sauce,

soy sauce

and oil.

cooking oil

make sure your garlic and ginger are finely minced/grated

garlic and ginger

And add those to the mixture. Whisk. Reserve 1/4 cup of the marinade.

whisking marinade

Place the flank steak in a gallon Ziploc bag and pour the marinade over the steak.

pouring marinade over steak

Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 cup marinade you set aside to brush over steak in the last few minutes of grilling. (That’s a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end). Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Thinly slice steak against the grain and serve.  (If you’re not sure what it means to cut against the grain, check out the flank steak post)

broiler instructions

You can also cook flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.

Flank steak from our beer bites

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sweet and savory flank steak

Description

This sweet and savory flank steak marinades in a combination of pineapple juice, soy sauce, brown sugar, ginger, and garlic for a delicious grilled dinner!


Ingredients

1/2 cup brown sugar
1/2 cup olive oil or neutral-flavored cooking oil like peanut oil
1/2 cup soy sauce
1 cup pineapple juice
1 tablespoon freshly grated ginger
45 garlic cloves, finely minced
up to 2 pounds flank steak


Instructions

Whisk together all ingredients except steak until combined. Remove 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just about 1/8″ deep. This will help tenderize the meat.

Place steak in large ziploc bag and pour marinade (excluding the 1/4 cup you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling.

Preheat grill to medium heat. When hot, place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 cup marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Thinly slice against the grain and serve immediately.


Notes

broiler instructions

The other way to cook a flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.

 

flank steak memories…

We originally posted this recipe in 2008 and Sara’s “2-year-old” sniffing the steak is her kiddo that turns 14 this month and looks like a fully grown man. 😭


41 comments

  1. Since flank steak was pretty much a staple in our house growing up, I am always shocked and saddened when I run into people who have never tried it before! It’s so easy to make and DELICIOUS! My roomies are always blown away when they are introduced to the wonderful world of flank steak 🙂

  2. Nathaly- I actually meant to add this today, but forgot, I’ll go edit it. If you don’t have a grill, then yes, a grill pan will work, or the other traditional way to cook flank steak is with the broiler. You’ll need a broiler pan though- got one? 🙂 Just put it on the upper rack and broil for 5-10 minutes per side, depending on the size. However, because this particular marinade has a lot of sugar, you’ll want to be careful to watch it under the broiler so the sugar doesn’t burn.

    Lisa- Ya. Flank steak is a little different than just a normal cut of steak that you serve by itself and let people hack away at. It needs to be sliced across the grain, so it’s just “the norm” to serve it in slices. If you want though, you could just slice a big piece off for yourself and just cut it as you go, as long as you cut it right!

  3. I have a dumb question, Sara. Is there a reason why you cut it before you serve it? Is it so it gets cut with the grain and not against it?

    I love that pic with T’s face. LOL!

  4. Hey, remember when we had the “Everyone has a sister-in-law named Emily” discussion?? Now I think this should be the “Everyone has an Uncle Joe” discussion!

    I LOVE this, by the way! And so does my hubby, which is a big deal, since he doesn’t like steak…

  5. That look so delicious. I was seriously inching my face closer to the screen looking at those pics. I really want to try this because we rarely eat red meat and I always do the same old thing with it when we do. I usually just buy whatever cut is on sale. Question, though: Say *someone* doesn’t really own a grill right now. Will a grill pan suffice?

  6. I’m kind of shy when it comes to trying to prepare new meats. . . but I am going to try it because of all of your handy dandy notes. I really appreciate all of the work you guys put into posting a recipe and the tips you give so that we (all of the cooking challenged 🙂 can have a successful experience. I love you guys!!

  7. Flank is great…comes in a close second to ribeye…nice thing about flank is that it’s better to marinade than ribeye, so really has a great flavor; esp this recipe!

  8. I’ve never purchased flank steak before, but thanks to your yummy recipe, I’m purchasing some on my next shopping trip!

  9. I just bought a new grill (new house needs new grill…makes sense) and this looks like it’s the next thing I’m going to cook on it! I think I’ve been afraid of trying flank steak, but on your recommendation, I’m going to try it out. Thanks!

  10. Yum, I really want to eat it just from looking at the pictures!

    Never used flank steak that I know of, but I think Matt has…. Really, any steak is good with me, lol

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