Dinner · Part 3 of 3: Tips & recipe card

Juicy Marinated Flank Steak, Sliced Thin Tips, FAQ & printable recipe

Name: Juicy Marinated Flank Steak, Sliced Thin
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 lb flank steak; 1/4 cup low-sodium soy sauce; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp brown sugar; 1 tsp black pepper; Kosher salt, to taste

By Clara Weller · Oct 23, 2026

Juicy marinated flank steak sliced thin on a white plate

Prep: 15 min
Cook: 10 min
Total: 35 min
Serves: 4

Includes 10 min resting

Tips for success

For the best flavor, marinate the steak for at least 2 hours, but no more than 4 hours, as the acid can start to break down the meat too much, making it mushy.

If you're short on time, even 30 minutes will add a good amount of flavor. Always pat the steak dry before searing to ensure a good crust.

Let the steak rest on a cutting board, not on a hot plate, so the juices don't evaporate. When slicing, use a sharp knife and cut at a slight angle to get wider, more elegant slices. If you have leftovers, slice them thin and use them in salads, sandwiches, or stir-fries the next day.

Variations

Spicy Chipotle: Add 1-2 teaspoons of chipotle powder or adobo sauce to the marinade for a smoky heat. Serve with lime wedges and fresh cilantro for a Mexican-inspired twist.
Balsamic Herb: Replace the soy sauce with balsamic vinegar and add 1 teaspoon of dried rosemary or thyme. This pairs beautifully with roasted vegetables.
Sesame Ginger: Add 1 tablespoon of grated fresh ginger and 1 teaspoon of sesame oil to the marinade. Garnish the sliced steak with sesame seeds and green onions.
Coffee Rub: Mix 1 tablespoon of finely ground coffee with brown sugar and spices for a bold, earthy crust. Omit the soy sauce and use olive oil and garlic as the base.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat slices in a hot skillet for 1-2 minutes per side, or in the microwave in 30-second bursts until just warm. Avoid overcooking to retain moisture.

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat for a minute or two per side, or microwave briefly. Avoid overcooking to keep it from drying out. For longer storage, see freezing instructions.

The marinade can be made up to 2 days in advance and kept in the refrigerator. You can also marinate the steak the night before and cook it the next day.

Just be mindful of the marinating time—up to 4 hours is best for texture. The cooked steak can be sliced and stored in the fridge for quick meals later.

Serving ideas

Slice the steak and serve it as a main course with sides like roasted potatoes, grilled vegetables, or a simple green salad.

The juices from the cutting board make a quick sauce; spoon them over the meat. For a more casual meal, serve the steak in warm tortillas with pico de gallo and avocado.

This steak also shines in grain bowls, on top of a Caesar salad, or tucked into a crusty baguette with horseradish cream.

The leftovers are just as delicious cold, so consider making extra for lunch the next day. Pair with a robust red wine like a Malbec or Zinfandel for a complete dining experience.

Frequently asked questions

Can this steak be cooked on an outdoor grill instead of a skillet?

Yes, a grill works wonderfully. Preheat the grill to high heat and cook the steak for about 4-5 minutes per side, depending on thickness, until it reaches the desired internal temperature. Use the same resting and slicing techniques for best results.

Why is resting the steak so important?

Resting allows the juices that have been pushed to the center during cooking to redistribute throughout the meat. If sliced immediately, the juices run out, leaving the steak dry. A rest of at least 5 minutes ensures a moist, flavorful result.

How can the steak be kept from being tough?

Toughness comes from cooking too long or slicing with the grain. Cook to medium-rare or medium at most, and always slice thinly against the grain. Marinating also helps tenderize the meat by breaking down some of the muscle fibers.

Can the marinade be reused as a sauce?

No, do not reuse the marinade that has been in contact with raw meat unless it is boiled first. To make a sauce, bring the marinade to a rolling boil for at least 1 minute, then simmer until slightly thickened. Alternatively, use reserved fresh marinade.

What is the best way to slice flank steak?

Place the steak on a cutting board and identify the direction of the grain—the lines running along the meat. Use a sharp knife to slice perpendicular to those lines, at a slight angle. This shortens the muscle fibers and makes each bite tender.

Recipe card

Juicy Marinated Flank Steak, Sliced Thin

Prep 15 minCook 10 minRest 10 minTotal 35 minServes 4

Ingredients

1 1/2 lb flank steak
1/4 cup low-sodium soy sauce
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp brown sugar
1 tsp black pepper
Kosher salt, to taste

Instructions

In a small bowl, whisk together the soy sauce, olive oil, minced garlic, brown sugar, and black pepper. Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Remove the steak from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels to remove excess marinade, then season both sides lightly with kosher salt. This helps achieve a good sear.
Place a cast-iron skillet or heavy-bottomed pan over high heat and let it get very hot, about 2-3 minutes. Add a thin layer of olive oil (about 1 tablespoon) and swirl to coat the bottom.
Lay the steak in the hot skillet, laying it away from you to avoid splatter. Cook without moving for 3-4 minutes, until a deep brown crust forms. Flip and cook for another 3-4 minutes for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Let it rest for 3 minutes before slicing.
Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
Using a sharp chef's knife, slice the steak thinly against the grain, at a slight angle. This shortens the muscle fibers, making each bite more tender.
Transfer the sliced steak to a warm platter or individual plates. Spoon any accumulated juices from the cutting board over the top. Serve right away while still warm.

Contains: soy, gluten

Estimated nutrition per serving

Calories: 320
Protein: 32 g
Carbohydrates: 6 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.