Best-Ever Simple Flank Steak Marinade

This is the easiest and best way I’ve ever made steak EVER.

The secret is equal parts:

  • olive oil to soy sauce
  • honey to red wine

    Plus a few cloves of minced garlic and ground lemon pepper

Flank steak to be exact. It’s my fav… thinner meat = more surface area for more marinade absorption.


Honestly, I’d like to keep you around because we’re internet besties and we have good times together, but you probably don’t even need to look at the rest of this post because I bet you can get started making this grilled flank steak in the next two minutes – you can actually just tuck that combination in your head (try chanting it to commit to memory: equal parts olive oil, soy sauce, honey, red wine, garlic, pepper – very good, friends) and keep it filed away for all your future grilled steak needs.

Even as a flustered person trying to grill for the second time in my life and stressing majorly, I can handle that short ingredient list. THANK YOU LIFE.

Bonus: I bet you have all these ingredients in your pantry right now.

Six ingredients // marinate // grill it up.

Best-Ever Simple Flank Steak Marinade

The Best Flank Steak Marinade – marinated in olive oil, soy sauce, honey, red wine, garlic, and pepper then grilled to juicy, golden brown perfection. So easy!


2 lbs flank steak
1/3 cup olive oil
1/3 cup soy sauce
1/4 cup honey
1/4 cup red wine
3 cloves garlic, mined
1/2 teaspoon lemon pepper (or regular ground black pepper)


  1. Score the surface of the steak an inch apart, 1/4 inch deep – across the grain of the meat. Combine the olive oil, soy sauce, honey, red wine, garlic, and pepper in a large freezer bag. Add the steak to the bag and shake to coat the well with the marinade & seal the bag to chill for no less than 2 hours, up to overnight.
  2. Pre-heat your grill to high heat. Place the steak on the grill and sprinkle with salt and pepper. Gril for 4-6 minutes on each side, or until steak is 90 degrees and medium rare. (Steak is best when medium rare!!) Place it on a plate & wrap the plate with foil to rest and allow the juices to return to the steak.
  3. Slice in thin diagonal slices against the grain & serve!