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Flank Steak Recipe for Thanksgiving

This easy-to-make Flank Steak Recipe is perfect for Thanksgiving, boasting rich flavors from a savory marinade and a smoky grilled finish, ensuring a delightful centerpiece for your holiday meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds flank steak Look for a cut with a deep red color and minimal fat.
  • 1/4 cup soy sauce Gluten-free soy sauce can be used for dietary restrictions.
  • 1/4 cup olive oil Can be substituted with a different cooking oil if needed.
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar Can be substituted with honey or agave syrup for a lighter version.
  • 1 teaspoon black pepper
  • 1 teaspoon salt Measure carefully to avoid over-salting.

Method
 

Preparation
  1. In a bowl, combine the soy sauce, olive oil, red wine vinegar, garlic, brown sugar, black pepper, and salt. Whisk until smooth.
  2. Place the flank steak into a large zip-top bag or shallow dish and pour the marinade over it. Massage the meat gently to ensure it’s evenly coated. Seal the bag well to avoid spills.
  3. Refrigerate for at least an hour or overnight for maximum flavor. Remember that marinating too briefly can lead to less intense flavors.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Grill the flank steak for about 5-7 minutes on each side for medium-rare, creating beautiful grill marks.
  3. After grilling, remove the steak from the grill and let it rest for 5 minutes to allow juices to redistribute.
  4. Slice against the grain before serving.
Serving
  1. Serve hot with garlic mashed potatoes, roasted seasonal vegetables, and a fresh green salad. Garnish with chopped parsley for an elegant touch.

Notes

You can store the cooked flank steak in an airtight container in the fridge for up to 3-4 days, or freeze tightly wrapped for up to 3 months. For meal prep, slice before storing.