Ingredients
- 1 1/2 pound flank steak
- 1/3 cup low-sodium soy sauce
- 1/4 cup canola oil
- 3 tablespoons honey
- 1 tablespoon minced garlic
- 1 1/2 teaspoons grated fresh ginger
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the steak: Pat dry and lightly score the surface in a crisscross pattern.
- Make the marinade: Whisk together all marinade ingredients in a bowl.
- Marinate: Place the steak in a zip-top bag with the marinade. Refrigerate for at least 4 hours, up to 24 hours.
- Cook: Remove the steak from the marinade and discard the marinade. Grill over high heat or broil in the oven until the internal temperature reaches 130 degrees F.
- Rest and serve: Let the steak rest for 10 minutes before slicing thinly against the grain.
Tips
- Score the meat to help the marinade penetrate deeper.
- Don’t marinate for more than 24 hours, as the steak will become too tender.
- Use an instant-read thermometer to check the internal temperature for perfect doneness.
- Let the steak rest before slicing to retain juices.
Meal Pairing Ideas
- Veggie sides: Sauteed broccoli, roasted mushrooms
- Asian-inspired dishes: Asian cabbage salad, stir fry noodles
- Fries: Air fryer sweet potato fries, homemade fries, zucchini fries
- Salads: Arugula salad, Asian noodle salad
- Potatoes: Cauliflower mashed potatoes, oven roasted potatoes with rosemary, oregano, or Parmesan cheese
