Soy-Glazed Flank Steak (Savory, Tender & Umami-Rich)
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Few dishes strike the perfect balance between fast and flavorful quite like soy-glazed flank steak. Marinated in a bold mix of soy sauce, garlic, ginger, and brown sugar, this steak delivers umami-packed flavor in every bite. It’s ideal for weeknight dinners, weekend grilling, or slicing over a rice bowl for a quick meal prep option.
This recipe works great on the grill or in a cast-iron skillet and comes together in under 30 minutes. The glaze caramelizes as it cooks, forming a delicious crust that contrasts beautifully with the juicy, tender inside. Serve it with stir-fried veggies, rice, or even in tacos for a twist.
Want more steak ideas? Check out our Texas-style BBQ Brisket for another flavorful beef favorite.
Why You’ll Love This Soy-Glazed Flank Steak
- Big flavor, little time – Perfect for busy weeknights
- Versatile – Serve with rice, noodles, veggies, or tacos
- Pantry staples only – No exotic ingredients required
- Meal prep winner – Holds up well for leftovers
- Crowd-pleaser – Everyone loves a good glaze
Pro Tip:
- Don’t skip the resting time after cooking. This allows the juices to redistribute so every bite stays moist and flavorful.
- Make extra marinade and simmer for 5 minutes to turn it into a glaze or dipping sauce.
Soy-Glazed Flank Steak
Ingredients
- 1 Flank Steak
Marinade
- 4 Gallic cloves Minced
- 1 tablespoon Ginger Peeled and minced
- 4 Scallions sliced and save the greens to garnish
- 3 tablespoons Sugar
- ½ cup Soy sauce
- ¼ cup Rice Vinegar Sweet
- 1 Lemon Juiced
- 2 tablespoon Sesame Oil
- 1 teaspoon Chili flakes Optional
Instructions
- In a bowl, whisk together soy sauce, sugar, vinegar, garlic, ginger, sesame oil, and chili flakes.
- Marinate the steak for at least 30 minutes (1-2 hours preferred).
- Preheat grill to high
- When ready to cook, brush and oil the grill grate. Place the flank steak on the hot grill until cooked to taste, 4 to 6 minutes per side for medium-rare (about 120°F on an instant-read meat thermometer). Transfer to a cutting board and let rest for 5 minutes. Cut the steak into paper-thin slices by holding the knife blade at a 45 degree angle to the top of the meat.