Soy-Marinated Flank Steak
Soy-Marinated Flank Steak is a delicious and flavorful dish that combines the tenderness of flank steak with the savory taste of soy sauce. This recipe infuses the meat with a rich marinade, resulting in a mouthwatering steak that is perfect for grilling. Flank steak is a lean primal cut with wonderful beefy flavor which is perfect for grilling. Some of my other flank steak recipes you may love are this simple Flank Steak with Tomatoes, Balsamic and Red Onion, Flank Steak with Chimichurri, and Flank Steak with Black Bean Corn Salsa.
I met Culinary Scientist Jessica Gavin at a dinner in Salt Lake City. We got to talking about food science and the conversation was fascinating understanding how ingredients function together. This recipe is from her cookbook Easy Culinary Science (affil link) which is filled with easy to follow recipes, helpful cooks notes and the recipe science for each. I modified her recipe slightly to lower the sodium and fat, but keep in mind most of the marinade gets tossed which has been reflected in the nutritional analysis.
How To Make Soy Marinated Flank Steak
No Grill, No Problem
If grilling isn’t an option, you can also cook the marinated flank steak on a stovetop. Heat a grill pan over high heat and add a bit of oil to prevent sticking. Remove the steak from the marinade, allowing any excess marinade to drip off, and place it in the hot skillet. Cook for about 4-5 minutes per side, again adjusting the cooking time to achieve your desired level of doneness.
Recipe Science
The marinade adds flavor to the surface and inside of the meat, while salt makes the meat juicier. Water-soluble flavor compounds come from the garlic, ginger and green onion. Soy sauce provides an unami flavor which penetrates the meat with flavor. The oil allows the fat-soluble flavors from the pepper flakes to infuse the oil and stick to the meats surface for tremendous flavor. The honey aids in providing quicker browning and caramelizing for an intense smoky charred flavor.
Marinating Notes
When marinating meat, the aromatic compounds in the marinade will never fully penetrate the center. 8 hours is plenty of time to marinate so you can do this in the morning, then cook it in the evening. Any longer than 12 hours won’t add much benefit.
More Grilled Steak Recipes:
Flank Steak with Chimichurri Flank Steak with Tomatoes, Balsamic and Red Onion Flank Steak with Black Bean Corn Salsa
