Marinated flank steak

By Danielle Bennett
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Marinated flank steak

  • 2 pound flank steak


  • 1 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/4 cup fresh rosemary finely chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons sorghum molasses
  • 1 tablespoon granulated onion powder
  • 1 tablespoon butcher grind black pepper


1. In a medium-sized bowl mix all of the marinade ingredients together. Place flank steak into a 1-gallon resealable bag. Pour marinade over flank steak. Seal bag removing as much air as possible.

2. Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.

3. Preheat grill to medium-high heat. 375-450F

4. Remove Flank steak from marinade. Discard the remaining marinade. Grill flank steak to rare/ medium-rare (130E-135F). Remove from grill and rest for 10 minutes. Flank steak must be cut across the grain when serving. I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.

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