Oh, let me tell you about my go-to weeknight hero—ginger soy flank steak! This recipe has saved me more times than I can count when I need something fast, flavorful, and downright impressive. The magic? A simple marinade with ginger, soy sauce, and a few pantry staples that transforms tough flank steak into melt-in-your-mouth goodness. My family goes nuts for it every time—my husband swears it tastes like our favorite takeout spot, but honestly? It’s even better. Whether you’re firing up the grill or using a trusty cast-iron pan (my usual move when I’m feeling lazy), this ginger soy flank steak turns out perfect every single time. The best part? That gorgeous caramelized crust with all those sweet-savory flavors—just wait till you try it!

Why You’ll Love This Ginger Soy Flank Steak

Trust me, this recipe is about to become your new best friend. Here’s why:

• Effortless marinade – Just whisk together ingredients you probably already have, and let the fridge do the work
• Magical tenderizing – That ginger-soy combo breaks down tough fibers like nobody’s business
• Bold restaurant flavor – Sweet, savory, with that addictive gingery kick that’ll have you licking the plate
• Works with any cooking method – Rain or shine, grill or stovetop, it’s always a winner
• Weeknight superhero – From fridge to table in under 30 minutes (minus marinating time, of course)

Seriously, I make this at least twice a month – it’s that good.

Ingredients for Ginger Soy Flank Steak

Here’s what you’ll need to make this knockout ginger soy flank steak – I promise it’s all simple stuff:

• 1.5 lbs flank steak (trim off any thick fat along the edges first)
• 1/4 cup soy sauce (I use low-sodium so I can control the salt)
• 2 tbsp freshly grated ginger (peel it first with a spoon – game changer!)
• 2 cloves garlic, minced (or 1 tsp garlic powder in a real pinch)
• 1 tbsp brown sugar (white sugar works too, but brown gives better caramelization)
• 1 tbsp sesame oil (that toasty aroma is everything)
• 1 tbsp rice vinegar (see my swap ideas below if you’re out)
• 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)

Ingredient Notes & Substitutions

No rice vinegar? No worries! Lemon or lime juice adds that same bright acidity. Out of fresh ginger? Use 1 tsp ground ginger (but fresh really is best). For gluten-free folks, tamari works perfectly instead of soy sauce. And that sesame oil? If you absolutely must, use olive oil – but you’ll miss that signature Asian flavor. My pro tip? Double the marinade ingredients to make extra sauce for drizzling!

How to Make Ginger Soy Flank Steak

Okay, let’s get cooking! This ginger soy flank steak comes together in just a few simple steps – but don’t let the simplicity fool you. The results taste like you spent hours in the kitchen!

Step 1: Prepare the Marinade

First, grab a medium bowl and whisk together all those gorgeous ingredients – the soy sauce, freshly grated ginger (trust me, your fingers will smell amazing), minced garlic, brown sugar, sesame oil, rice vinegar, and black pepper. Give it a quick taste – want more ginger zing? Add another teaspoon. Needs more sweetness? A pinch more brown sugar. This is your flavor base, so make it sing!

Step 2: Marinate the Steak

Now, take your flank steak (I like to pat it dry first) and pop it in a resealable bag or shallow dish. Pour that fragrant marinade all over it, making sure every inch gets coated. Seal it up tight and refrigerate for at least 2 hours – though if you can swing overnight? Oh baby, that’s when the magic really happens. Flip the bag occasionally so the flavors penetrate evenly.

Step 3: Cook the Ginger Soy Flank Steak

When you’re ready to cook, pull the steak from the fridge about 20 minutes beforehand – this helps it cook evenly. Heat your grill or heavy skillet (I swear by cast iron) to medium-high. You want it nice and hot! Cook for 4-5 minutes per side for perfect medium-rare. Pro tip: resist the urge to move it around – let that crust form! No grill? No problem – a screaming hot pan works beautifully.

Step 4: Rest and Slice

Here’s where patience pays off! Transfer your gorgeous ginger soy flank steak to a cutting board and let it rest for 5 full minutes – this keeps all those juices inside where they belong. Then, grab your sharpest knife and slice thinly against the grain (those lines running across the meat). This makes every bite tender as can be. Watch how the juices pool on the board – that’s flavor gold right there!

Tips for Perfect Ginger Soy Flank Steak

After making this ginger soy flank steak more times than I can count, I’ve picked up some foolproof tricks:

• Dry that steak! Pat it thoroughly with paper towels before marinating – moisture is the enemy of a good sear.
• Temperature matters – A meat thermometer is your best friend here. Pull it at 135°F for perfect medium-rare (it’ll climb to 145°F while resting).
• Make extra marinade – Double the sauce ingredients and simmer half in a pan while the steak cooks. Drizzle this reduced sauce over your slices for bonus flavor.
• Go thin or go home – Slice no thicker than 1/4 inch against the grain. I learned this the hard way with some chewy early attempts!
• Don’t crowd the pan – Cook in batches if needed. Overcrowding steams the meat instead of searing it.

These little tweaks took my ginger soy flank steak from good to “when are you making it again?!” status.

Serving Suggestions for Ginger Soy Flank Steak

Oh, let me tell you how I love to serve this ginger soy flank steak! My absolute favorite is piled high over steaming jasmine rice – the way those savory juices soak into the grains is heavenly. For veggies, simple steamed bok choy or a bright cucumber salad with sesame seeds cuts through the richness perfectly. Sometimes I’ll even wrap slices in lettuce leaves with extra marinade drizzled on top – instant Asian-style lettuce wraps! The possibilities are endless, really.

Storage & Reheating

Okay, let’s talk leftovers – because honestly, this ginger soy flank steak makes amazing next-day meals! Store any extra slices in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, skip the microwave (it’ll toughen the meat). Instead, gently reheat slices in a skillet over medium-low heat with a splash of water or broth to keep things juicy. My favorite trick? Chop the leftovers and toss them into fried rice or noodle bowls – instant upgrade!

Ginger Soy Flank Steak FAQs

I get asked about this ginger soy flank steak all the time – here are the questions that pop up most:

Can I freeze the marinated steak? Absolutely! I do this all the time for meal prep. Just pop the sealed bag with steak and marinade in the freezer for up to 1 month. Thaw overnight in the fridge before cooking.

Is low-sodium soy sauce okay? Yes, and actually my personal preference! Regular soy sauce works too – just taste the marinade before adding extra salt. You’re in control of the seasoning.

How thin should I slice the steak? No more than 1/4-inch thick slices, always cut against the grain (those lines running across the meat). This makes all the difference between chewy and tender – I learned that lesson the hard way!

Can I use this marinade for other cuts? You bet! It’s fantastic with skirt steak, hanger steak, or even chicken thighs. Just adjust cooking times based on thickness.

Why does the steak need to rest? Those 5 minutes let the juices redistribute – if you slice right away, all that flavorful goodness ends up on your cutting board instead of in your mouth!

Nutritional Information

Nutritional values are estimates and vary based on ingredients/brands used. Always consult a nutritionist for specific dietary needs or concerns about this ginger soy flank steak recipe.

Alright, now it’s your turn to experience this ginger soy flank steak magic! I can’t wait to hear how it turns out in your kitchen. Did you go for the grill or stovetop? Add any fun twists to the marinade? Trust me, once you try this recipe, you’ll be hooked just like I am. Drop a comment below telling me how yours turned out – and don’t be shy with the details! I read every single one (and might even steal your brilliant ideas for my next batch). Happy cooking!

Juicy 30-Minute Ginger Soy Flank Steak Perfection

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• Author: Christina R. Jones
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A flavorful and tender flank steak marinated in ginger and soy sauce, perfect for grilling or pan-searing.

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Ingredients

Scale 1x2x3x

• 1.5 lbs flank steak
• 1/4 cup soy sauce
• 2 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp black pepper

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Instructions

1. In a bowl, mix soy sauce, ginger, garlic, brown sugar, sesame oil, rice vinegar, and black pepper.
2. Place flank steak in a resealable bag and pour marinade over it. Seal and refrigerate for at least 2 hours.
3. Heat grill or pan to medium-high heat. Cook steak for 4-5 minutes per side for medium-rare.
4. Remove from heat and let rest for 5 minutes before slicing against the grain.

Notes

• For best results, marinate overnight.
• Slice steak thinly against the grain for tenderness.
• Serve with rice or steamed vegetables.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Grilling/Pan-Searing
• Cuisine: Asian

Nutrition

• Serving Size: 4 oz
• Calories: 250
• Sugar: 3g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 80mg

Keywords: ginger soy flank steak, grilled steak, flank steak recipe