Grilled Flank Steak With Thyme

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The Editors
Makes 4 to 6 servings
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This is our go-to Grilled Flank Steak recipe—so mouthwatering and easy to prepare! We like to pair the steak with grilled asparagus—and a garlic smashed potato or Mediterranean pilaf recipe. 

It’s a flexible recipe; some folks like to add equal parts soy to honey. Add more garlic if you’re a garlic lover. Substitute fresh rosemary for the thyme or add both! You can use dried herbs too, but it’s much better with fresh.

If you’re a coupon clipper, you know that flank steak goes on sale quite often. It’s a little tougher than some cuts, but we love the flavor, and it has a forgiving nature when it comes to rare vs. well-done. However, if you can’t find flank steak, this marinade is great for top sirloin or other meats, too.

1 2-pound flank steak, trimmed
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup honey
4 to 5 sprigs fresh thyme
3 cloves garlic, minced
kosher or sea salt and freshly ground black pepper, to taste

Put steak into a large, resealable plastic bag.

In a bowl, combine all ingredients, except salt and pepper. Pour into bag with steak. Turn bag several times to coat steak well.  Refrigerate for at least 2 hours, but preferably 24 hours.

Preheat grill until hot or turn broiler to medium-high.

Remove steak from marinade and shake off excess. Discard marinade. Grill or broil for 5 minutes per side for medium rare (135°F on a meat thermometer) or 7 minutes per side for medium (145°F). Remove from heat; season with salt and pepper. Let rest 5 minutes before slicing across grain into strips.

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The Almanac Chefs

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